Go Back
An overhead shot of a beef fajita bowl with perfectly seared steak, sauteed onions and peppers, and a scoop of guacamole.

Steak Fajita Power Bowls: Your Ultimate Healthy Meal Prep

These Steak Fajita Power Bowls are packed with flavor! Featuring tender, marinated steak, and vibrant veggies, this easy and nutritious recipe is perfect for a quick weeknight dinner or your new favorite meal prep solution. A guaranteed family favorite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Steak & Marinade
  • 1.5 lbs flank steak or sirloin sliced thin against the grain
  • 2 tbsp olive oil
  • 2 tbsp lime juice from 1-2 limes
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Fajita Veggies
  • 1 tbsp olive oil
  • 2 bell peppers any color, sliced
  • 1 large yellow onion sliced
For Assembly
  • 4 cups cooked quinoa or brown rice
  • 1 cup guacamole or 2 sliced avocados
  • 0.5 cup pico de gallo or salsa
  • 0.25 cup chopped fresh cilantro
  • Lime wedges for serving

Equipment

  • 1 Large Skillet (Cast-Iron Recommended)
  • 2 Mixing bowls

Method
 

  1. In a medium bowl, whisk together the olive oil, lime juice, Worcestershire sauce, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the sliced steak and toss to coat completely. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
  2. Heat 1 tablespoon of olive oil in a large cast-iron skillet or pan over medium-high heat. Add the sliced peppers and onions. Cook, stirring occasionally, for 8-10 minutes, until they are soft and slightly charred. Remove from the skillet and set aside.
  3. Return the same skillet to high heat. Add the steak in a single layer (you may need to do this in two batches). Cook for 2-3 minutes per side, until browned and cooked through. Avoid overcrowding the pan to get a good sear.
  4. Divide the cooked quinoa or brown rice among four bowls. Top each with an equal portion of the cooked fajita veggies and the seared steak.
  5. Finish your Steak Fajita Power Bowls with a generous scoop of guacamole, pico de gallo, a sprinkle of fresh cilantro, and a lime wedge on the side. Enjoy immediately!

Notes

Tip 1: For best results, don't crowd the pan when cooking the steak. Cook in batches if needed to ensure a perfect sear.
Tip 2: Store components separately in airtight containers in the fridge for up to 4 days for easy meal prep.
Tip 3: Slice the steak against the grain to ensure maximum tenderness.