Steak Fajita Power Bowls

This Mexican dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Assemble the bowls with a base of warm brown rice, topped with the steak strips, black beans, and corn. Fan the sliced avocado on top …

Cuisine: Mexican Type: Dinner Time: 35 min Servings: 4 Calories: 918 per serving
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Nutrition Information

Each serving contains approximately 918 calories and 57.65g of protein. Macronutrients include 94.45g carbohydrates and 36.25g fats per serving.

Per Serving

Calories
918
Protein
57.65g
Carbohydrates
94.45g
Fats
36.25g

Total

Calories
3674
Protein
230.6g
Carbohydrates
377.8g
Fats
145.0g

Ingredients

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This recipe requires 17 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Flank Steak
    Lean, trimmed of visible fat, sliced against the grain into bite-size strips
  • 1.0 cup Brown Rice
    Uncooked, whole grain (healthy alternative to white rice)
  • 2.0 whole Red Onion
    Large, sliced into fajita-style strips
  • 2.0 whole Zucchini
    Medium, sliced into strips (nightshade-free substitute for bell peppers)
  • 15.0 oz Black Beans
    Canned, no salt added, rinsed and drained
  • 1.0 cup Sweet Corn
    Frozen kernels, thawed (or fresh)
  • 2.0 whole Avocado
    Ripe, sliced or cubed
  • 3.0 whole Limes
    2 juiced for marinade, 1 cut into wedges for serving
  • 0.5 cup Fresh Cilantro
    Leaves chopped, stems removed
  • 3.0 tbsp Olive Oil
    Extra virgin, divided for marinade and cooking
  • 4.0 clove Garlic
    Fresh, minced
  • 0.5 cup Non-fat Greek Yogurt
    Plain (healthy substitute for sour cream)
  • 2.0 tsp Ground Cumin
    Dried spice (Nightshade-free seasoning)
  • 1.0 tsp Ground Coriander
    Dried spice
  • 1.0 tsp Dried Oregano
    Dried leaves
  • 1.0 tsp Sea Salt
    Fine grain
  • 0.5 tsp Black Pepper
    Freshly cracked

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Kitchen Preparation

  1. Gather equipment: cutting board, sharp chef's knife, medium pot with lid, large heavy-bottomed skillet (cast iron preferred), small mixing bowl, and colander.
  2. Rinse 1 cup brown rice (185g) under cold water until water runs clear.
  3. Slice 2 red onions (400g) and 2 zucchini (400g) into thin strips.
  4. Mince 4 cloves garlic (20g) and chop 0.5 cup fresh cilantro (30g).
  5. Slice 1.5 lb flank steak (680g) against the grain into thin bite-sized strips.
  6. Rinse and drain 15 oz black beans (425g); thaw 1 cup sweet corn (150g).
  7. Juice 2 limes (approx 60ml) and cut 1 lime into wedges.
  8. Measure out spices: 2 tsp ground cumin (6g), 1 tsp ground coriander (2g), 1 tsp dried oregano (1g), 1 tsp sea salt (6g), and 0.5 tsp black pepper (1g).

2. Start the Brown Rice

  1. In the medium pot, combine rinsed rice with 2 cups water (480ml) and a pinch of salt.
  2. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and set a timer for 30 minutes (letting it simmer while you cook the rest).

3. Marinate the Steak

  1. In a small bowl, whisk together 1.5 tbsp olive oil (22ml), half of the lime juice, minced garlic, cumin, coriander, oregano, salt, and pepper.
  2. Place steak strips in a bowl, pour marinade over them, and toss to coat evenly. Set aside.

4. Cook the Vegetables

  1. Heat 1.5 tbsp olive oil (22ml) in the large skillet over medium-high heat.
  2. Add sliced onions and zucchini. Sauté until tender-crisp and slightly charred.
  3. Stir in the drained black beans and thawed corn just to warm through. Remove mixture from pan and set aside.

5. Sear the Steak

  1. Return the skillet to high heat (add a splash of oil if dry).
  2. Add steak strips in a single layer (work in batches if necessary to avoid steaming).
  3. Sear quickly until browned and cooked to preference, about 2-3 minutes.

6. Prepare Garnishes

  1. Slice 2 avocados (400g).
  2. Mix remaining lime juice with 0.5 cup Greek yogurt (125g) for a simple drizzle (optional).

Plating

  1. Spoon the warm brown rice into the center of a wide, shallow bowl, flattening it slightly to create a supportive base for the other ingredients.
  2. Arrange the steak strips, sautéed zucchini and onion mixture, black beans, and sweet corn in four distinct quadrants on top of the rice, keeping the colors separate for visual impact.
  3. Fan the sliced avocado neatly over the black beans and corn, adding height and a creamy visual texture to the bowl.
  4. Place a generous dollop of Greek yogurt in the center where the quadrants meet, scatter fresh chopped cilantro over the dish, and tuck a lime wedge on the rim for finishing.

Family Beverage

Sparkling water with fresh lime and muddled mint leaves

Alcohol Beverage

Glass of Malbec or a chilled light Mexican lager

Serving Suggestions

Assemble the bowls with a base of warm brown rice, topped with the steak strips, black beans, and corn. Fan the sliced avocado on top and finish with a squeeze of fresh lime juice and chopped cilantro.

Notes

Select a lean cut of beef such as flank or skirt steak and trim visible fat before cooking to reduce saturated fat intake. Making a spice blend from scratch ensures the dish is free from preservatives and excess sodium. Searing the steak quickly over high heat preserves tenderness without requiring heavy oils.

Storage

Allow all cooked ingredients to cool completely before storing. Place the steak strips, brown rice, and vegetable mixture (zucchini and onions) into separate airtight containers to maintain distinct flavors and textures. Store in the refrigerator for up to 4 days. Keep the fresh avocado, cilantro, and Greek yogurt separate; coat the avocado slices in lime juice and store in a sealed container with plastic wrap pressed directly against the surface to minimize browning.

Freezing

Freeze the cooked brown rice, steak strips, black beans, and corn in freezer-safe bags or containers for up to 3 months, removing as much air as possible to prevent freezer burn. Do not freeze the sautéed zucchini, fresh avocado, or yogurt, as their textures will degrade. Thaw frozen components overnight in the refrigerator and reheat in a skillet over medium heat until piping hot before assembling.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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