Steak Fajita Power Bowls (Print version)
Marinated steak with sauteed peppers, black beans and rice, finished with avocado, cheese, cilantro and lime.
# What goes in:
→ 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 needed)
05 - 2 garlic cloves, 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 - 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 pepper, to taste
# Cooking steps:
01 - Combine olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a mixing bowl. Add steak slices and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté red, yellow, and green bell peppers and red onion for 5 to 7 minutes until just tender. Remove vegetables from the skillet and set aside.
03 - Using the same skillet, sear marinated steak slices for 2 to 3 minutes per side or until desired doneness is reached. Remove steak from heat and allow to rest a few minutes before slicing if necessary.
04 - Warm black beans and cooked brown rice or quinoa as needed, using the microwave or stovetop.
05 - Divide rice or quinoa and black beans among four serving bowls. Top each with steak, sautéed peppers and onion, avocado slices, cherry tomatoes, and shredded cheese.
06 - Garnish with a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, and lime wedges. Adjust seasoning with salt and pepper to taste before serving.
# Tips from flavorandfeast:
01 -
- You can customize every element to match your cravings or pantry finds, and nobody will know.
- Tender steak, rainbow veggies, and all the fresh toppings build a meal that feels balanced but never boring.
02 -
- Once I overcooked the steak, and it turned tough—give it a rest out of the pan before slicing further so it stays tender.
- Marinating for even 15 minutes makes a remarkable difference in both flavor and juiciness, especially on a busy night.
03 -
- Use the hottest pan you own for steak and veggies—the char is what brings restaurant flavor home.
- Squeeze a bit of lime over the steak just before serving for a burst of fresh brightness.