Steak Fajita Power Bowls (Printable)
Marinated steak, sautéed peppers, black beans, rice and fresh toppings for a colorful, balanced Tex‑Mex bowl.
# What You’ll Need:
→ Steak & Marinade
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 2 tablespoons soy sauce (gluten-free if required)
05 - 2 cloves garlic, minced
06 - 1 teaspoon chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tablespoon olive oil
→ Base & Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1.25 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 3.5 ounces cherry tomatoes, halved
20 - 2 ounces shredded cheddar or Mexican cheese blend
21 - 4 tablespoons fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 4 tablespoons Greek yogurt or sour cream (optional)
24 - Salt and pepper, to taste
# How To Make It:
01 - Combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a medium bowl. Add steak slices, toss to coat evenly, and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat olive oil in a large skillet over medium-high heat. Sauté red, yellow, and green bell peppers along with the red onion for 5 to 7 minutes until vegetables are just tender. Remove vegetables from skillet and set aside.
03 - Using the same skillet, sear the marinated steak slices for 2 to 3 minutes per side or until cooked to preferred doneness. Remove steak from heat and let rest for several minutes.
04 - Warm black beans and cooked brown rice or quinoa in the microwave or stovetop as needed before assembling bowls.
05 - Distribute the rice or quinoa and black beans among four serving bowls. Top each with cooked steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese.
06 - Finish each bowl with a dollop of Greek yogurt or sour cream, sprinkle with chopped cilantro, and serve with lime wedges. Season to taste with additional salt and pepper if desired.
# Expert Tips:
01 -
- Every bite mixes smoky steak, creamy avocado, and tangy lime—like a party with each forkful.
- It’s endlessly customizable: leftover veggies, extra heat, or your favorite grain all fit in easily.
02 -
- If you crowd the pan with steak, it’ll steam instead of sear—work in batches if needed.
- Letting the steak rest a few minutes really locks in juiciness and makes slicing easier.
03 -
- Always pat steak dry before searing for the best caramelization.
- Let everyone customize their bowl—kids especially love picking their own toppings!