Steak Fajita Power Bowls (Printable)
Marinated steak, sauteed peppers, black beans and rice or quinoa topped with avocado, cheese and lime.
# What You Need:
→ Steak & Marinade
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 2 tablespoons soy sauce (gluten-free if required)
05 - 2 garlic cloves, finely 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 ground 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 - 1.3 cups canned black beans, rinsed and drained
18 - 1 avocado, sliced
19 - 3.5 ounces cherry tomatoes, halved
20 - 2.1 ounces shredded cheddar or Mexican cheese blend
21 - 1/4 cup fresh cilantro, chopped
22 - 1 lime, cut into wedges
23 - 1/4 cup Greek yogurt or sour cream (optional)
24 - Salt and black pepper, to taste
# How To Make It:
01 - Combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a bowl. Add steak slices and toss to coat evenly. Cover 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. Add the sliced bell peppers and red onion; sauté for 5 to 7 minutes until just tender but still vibrant. Transfer the vegetables to a plate and set aside.
03 - Using the same skillet, sear the marinated steak slices in batches over medium-high heat for 2 to 3 minutes per side or until preferred doneness is reached. Remove from heat and allow the steak to rest for several minutes.
04 - Warm the black beans and cooked brown rice or quinoa as needed.
05 - Divide the rice or quinoa and black beans evenly among four serving bowls. Top with cooked steak, sautéed peppers and onions, avocado slices, halved cherry tomatoes, and shredded cheese.
06 - Garnish each bowl with a dollop of Greek yogurt or sour cream if desired, sprinkle with fresh cilantro, and serve with lime wedges. Season with additional salt and black pepper to taste.
# Expert Tips:
01 -
- You get tender steak, crisp-tender veggies, and all your favorite toppings in one satisfying bowl—no need to choose.
- It's a flexible recipe that's helped me clear out the fridge and still impress picky eaters.
02 -
- If the steak is cut too thick or cooked more than a few minutes per side, it turns chewy fast.
- Marinating longer—up to two hours if you plan ahead—transforms even tougher cuts into something memorable.
03 -
- Pat the steak dry before searing—this helps brown it beautifully.
- A burst of fresh lime juice at the end wakes up all the flavors in the bowl.