Steak Fajita Power Bowls (Printable view)
Marinated steak, sauteed peppers, black beans and rice topped with avocado, cheese, cilantro and lime for a hearty 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 (use 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 - 1.3 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
# Steps:
01 - Combine olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Add steak slices and toss thoroughly to ensure even coating. Cover and marinate for a minimum of 15 minutes or up to 2 hours in the refrigerator.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add red, yellow, and green bell peppers along with the red onion. Sauté for 5 to 7 minutes until vegetables are just tender yet crisp. Transfer sautéed vegetables to a plate and keep warm.
03 - Using the same skillet, arrange marinated steak slices in a single layer. Sear for 2 to 3 minutes on each side to desired doneness. Remove steak from the skillet and let rest for several minutes.
04 - Warm black beans and cooked brown rice or quinoa as needed for serving.
05 - Distribute rice or quinoa and black beans evenly among 4 serving bowls. Top each bowl with cooked steak, sautéed peppers and onions, avocado slices, cherry tomatoes, and shredded cheese.
06 - Add a dollop of Greek yogurt or sour cream, a sprinkle of chopped cilantro, and lime wedges to each bowl. Season with additional salt and pepper as needed.
# Expert Advice:
01 -
- If you drizzle on fresh lime and sprinkle a bit of cheese, it transforms into a fiesta right in your bowl.
- There’s something about tender steak and zingy toppings that makes everyone look forward to dinner.
02 -
- Letting the steak rest a few minutes after cooking prevents all those flavorful juices from rushing out when you slice.
- Charring the peppers a bit—instead of just softening them—turns up the flavor and color dramatically.
03 -
- Slicing steak thinly across the grain makes it tender even if you rush the cook time.
- A quick rest under foil helps all the flavors settle into the steak for extra juiciness.