Ingredients
Scale
For the Steak:
- 1 lb flank steak (or skirt steak)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
For the Fajita Vegetables:
- 1 tablespoon olive oil
- 1 bell pepper (sliced, any color)
- 1 onion (sliced)
- 1 teaspoon chili powder
- Salt and pepper (to taste)
For the Bowls:
- 2 cups cooked rice (brown rice, white rice, or quinoa)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 avocado (sliced)
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
- Sour cream or Greek yogurt (optional, for topping)
- Salsa (optional, for topping)
Instructions
Step 1: Marinate the Steak
- In a bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Step 2: Cook the Steak
- Preheat a grill or skillet over medium-high heat.
- Remove the steak from the marinade and cook for about 5–7 minutes per side for medium-rare, or until desired doneness.
- Remove from heat and let the steak rest for a few minutes before slicing.
Step 3: Sauté the Vegetables
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced bell pepper and onion, then season with chili powder, salt, and pepper.
- Sauté for about 5–7 minutes, until the vegetables are tender and slightly caramelized.
Step 4: Assemble the Bowls
- Add a serving of cooked rice or quinoa to each bowl.
- Top with sliced steak, sautéed vegetables, black beans, avocado slices, and any optional toppings such as sour cream or salsa.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15
- Cook Time: 20