---
title: Steak Fajita Power Bowls
author: Lena Abraham (Delish)
servings: 4
prep_time: 15m
cook_time: 20m
tags:
  - dinner
  - steak
  - bowls
  - mexican
  - gluten-free
source: Delish (delish.com)
---

In a #large skillet{} over medium heat, heat @vegetable oil{1%tbsp}.

Add sliced @yellow onion (cut into half moons){1/2%medium} and thinly sliced @bell peppers (seeded and ribbed){2}. Season with @kosher salt{} and @freshly ground black pepper{}.

Cook, stirring frequently, until onions are translucent and peppers are tender, about ~sauté veggies{7%to 10%minutes}. Transfer cooked peppers and onions to a plate.

In the same skillet over medium-high heat, heat remaining @vegetable oil{1%tbsp} until very hot, about 30 seconds.

Arrange @skirt steak (cut into 1/2-inch slices){1%lb} in the pan in a single layer. Pour @fresh lime juice{1/2%lime} over the steak.

Sprinkle @chili powder{1/2%tsp} and @ground cumin{1/2%tsp} over meat, and season with salt and black pepper.

Cook steak undisturbed until browned on the bottom, ~sear{2%to 3%minutes}. Stir and cook ~cook steak{2%minutes} more for medium doneness. Transfer steak to a plate.

Divide warm @cooked brown rice{4%cups} evenly among 4 serving bowls.

Top rice with seared skirt steak, sautéed onions and peppers, thinly sliced @avocado{1}, drained and rinsed @black beans{1%cup}, and warmed @frozen corn kernels{1%cup}.

Garnish bowls with finely chopped @fresh cilantro{1%tbsp} and a drizzle of @sour cream{}.