Steak Fajita Power Bowls (Printable)
Marinated steak, sauteed peppers, black beans, rice, avocado and cilantro combine for a balanced Tex‑Mex power bowl.
# What You'll Need:
→ Steak and 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 needed)
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 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 and Toppings
16 - 1 cup cooked brown rice or quinoa
17 - 1 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 - 1/4 cup 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 - In a mixing bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Add steak slices and toss to evenly coat. 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 red, yellow, and green bell peppers along with red onion. Sauté for 5 to 7 minutes until vegetables are softened but still vibrant. Remove vegetables from skillet and set aside.
03 - Return the skillet to medium-high heat. Sear marinated steak in a single layer for 2 to 3 minutes per side until browned and cooked to your preferred doneness. Transfer steak to a plate and let it rest for several minutes.
04 - Heat black beans and cooked rice or quinoa separately until hot, using the microwave or stovetop as needed.
05 - Divide rice or quinoa and black beans evenly among four serving bowls. Layer with sautéed peppers, onions, steak slices, avocado, cherry tomatoes, and shredded cheese.
06 - Top each bowl with Greek yogurt or sour cream if using, a sprinkle of fresh cilantro, and a wedge of lime. Season with additional salt and pepper to taste before serving.
# Expert Advice:
01 -
- The marinade works its magic fast, making the steak zesty and tender even if you forgot to prep ahead.
- Every bite layers crisp veggies, creamy avocado, and salty cheese for a balance that keeps everyone coming back for seconds.
02 -
- If you crowd the pan when searing the steak, it will steam instead of brown—work in batches for the best texture.
- Letting the steak rest, even just for a couple minutes, keeps all those tasty juices in your meat and off the cutting board.
03 -
- Resting the cooked steak under foil locks in tenderness and makes slicing easier.
- Adding a sprinkle of smoked paprika to the vegetables as they finish cooking really punches up the aroma.