Description
This Steak Fajita Power Bowl is a vibrant, flavorful meal that comes together in just 45 minutes. Featuring tender skirt steak seasoned with chili powder and cumin, sautéed onions and bell peppers, and hearty brown rice, it’s a balanced and satisfying bowl. Topped with creamy avocado, black beans, corn, fresh cilantro, and a drizzle of sour cream, it’s perfect for a nutritious and delicious lunch or dinner.
Ingredients
Protein and Vegetables
- 1 lb. skirt steak, cut into 1/2” slices
- 1/2 yellow onion, sliced into half moons
- 2 bell peppers, seeds and ribs removed, thinly sliced
- 1 c. black beans, drained and rinsed
- 1 c. frozen corn, thawed and warmed
Grains
- 4 c. cooked brown rice
Seasonings and Oils
- 2 tbsp. vegetable oil, divided
- Kosher salt
- Freshly ground black pepper
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 lime, juiced
Toppings
- 1 avocado, thinly sliced
- 1 tbsp. finely chopped fresh cilantro
- Sour cream, for serving
Instructions
- Sauté Onions and Peppers: In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the sliced onions and bell peppers, then season with kosher salt and freshly ground black pepper. Cook, stirring frequently, until the onions are translucent and the peppers are tender, about 7 to 10 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook Steak: Using the same skillet over medium-high heat, heat the remaining 1 tablespoon of vegetable oil until very hot, about 30 seconds. Arrange the sliced skirt steak evenly in the pan and pour the juice of half a lime over it. Sprinkle the chili powder and cumin onto the steak and season with salt and pepper. Let the steak cook undisturbed until nicely browned, 2 to 3 minutes. Then continue cooking, stirring occasionally, until it reaches your preferred level of doneness, about 2 more minutes for medium. Transfer the steak to another plate.
- Assemble the Bowls: Divide the cooked brown rice evenly among four bowls. Top each portion with the cooked steak, sautéed onions and peppers, sliced avocado, black beans, and warmed corn. Garnish with freshly chopped cilantro and drizzle with sour cream to taste. Serve immediately and enjoy your hearty and delicious steak fajita power bowl.
Notes
- Use skirt steak or flank steak for the best fajita flavor and tenderness.
- Brown rice can be substituted with white rice or quinoa for variety.
- Adjust chili powder and cumin amounts according to your preferred spice level.
- Sour cream can be replaced with Greek yogurt for a healthier option.
- For a gluten-free version, ensure all seasonings and sour cream are certified gluten-free.
- Leftover steak and veggies can be refrigerated for up to 3 days and reheated before serving.
