Flank Steak Fajita Bowls

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Flank Steak Burrito Bowl

With the holidays over, it’s been really nice to get back to a more normal routine! Don’t get me wrong, everything that comes along with the holidays (family time, celebrations, lots and lots of food) are all wonderful, but I have to admit, I’m definitely a creature of habit. 

It also feels wonderful to be back in the kitchen and getting to cook dinner after work each night. It’s totally my me-time and how I wind down. Plus, I love being back to my regular grocery shopping schedule! 

On the topic of being back in a regular schedule, I wanted to talk a little bit about what my grocery shopping routine looks like before I fill you in on these Flank Steak Fajita Bowls.

I personally find it easiest to go to the grocery store once a week. I’ve always lived in a “driving city”, so it’s easiest to get in my car, do a big haul at the store, and drive it home. I do realize that for some people who live in a bigger city and are walking to their grocery store/don’t have a car, it’s probably easier to do more frequent, smaller trips to the store. The method I use works for that, too! 

I think it’s easiest to stay organized if I sit down and write out what we’ll have for dinner each night of the week. I keep a Google doc that has each day of the week and then a list below. After I write out what we’ll have for dinner, I list the ingredients needed for each dinner.

I also try to repeat ingredients in recipes if it’s something that I can use twice to get the most out of it (example: if I only need a little bit of broth for a recipe, I pick another recipe that will use up the rest of it that week). This not only saves money but also food that would have been wasted!

In another Google doc, I keep my “meal ideas”, and before editing our weekly menu, I copy & paste the previous meals into the other document so I have a running list of recipe ideas when I need inspiration. I’m always excited when this flank steak fajita bowl recipe makes the menu!

One thing I’ve learned cooking for two is that I think it’s easier and usually more budget-friendly to make four servings of dinner (as opposed to two) and then have the leftovers for lunch. In the beginning it took me a little bit to learn the correct quantity of the ingredients we needed, but now that I’ve been cooking for awhile, it’s really easy.

Once the list is filled out with dinner ideas, I list out any other items we need for breakfasts and snacks. I usually get eggs, milk, bread (for toast), a few things of fruit (apples, bananas, berries), ingredients to make overnight oats and 1-2 snacks for the week.

I know that getting this specific and organized with your menu and grocery list seems tedious, but I promise it really helps save money and stress. This way, I have a list when I walk into the store (makes it a much more pleasant experience, in my opinion) and I don’t have to have the “what’re we going to eat for dinner?!” panic every night. It’s all already planned and waiting for me at home!

flank steak burrito bowl

Flank Steak Fajita Bowls

These Flank Steak Fajita Bowls are one of my favorites for a weeknight dinner because it’s quick, easy and the leftovers are SO good for lunch.

When I’ve posted this recipe on my Instagram, I’ve received messages from people not knowing how to make flank steak without a grill. I’m here to tell you that it CAN be done!

Tips for Cooking Flank Steak Without a Grill

  1. Always remove your steak from the fridge about an hour before you plan to cook it. This allows the steak to come to room temperature and will result in more even cooking because if the steak is cold, the outside will sear but the inside will stay raw.

     

  2. Use the cast-iron sear method before putting the steak in the oven. I’ve found this to be the easiest and tastiest way to cook steak inside. This way it gets a nice crust, but will definitely cook through.

     

  3. Before I start cooking, I open the windows and turn on my ceiling fan to ensure that the smoke alarm won’t go off. Even without the steak burning, using the cast-iron for the sear can result in some smoke!

     

  4. I always use avocado oil, rather than olive oil, because it has a higher smoke point. This should help with the above.

     

  5. Get a meat thermometer!!! This one right here is from Amazon and is really affordable. With a meat thermometer, you don’t need to guess when the steak is done, or try to do it by touch. You can use this for so many different roasted meats, but each will have a different temp that they should be done cooking at. I do 135 for flank steak and it’s perfectly medium-rare.
Flank Steak Burrito Bowl

Flank Steak Fajita Bowl

Sheet-pan fajita bell peppers & onions, baby tomatoes, avocado and tender flank steak over a bed of arugula and rice topped with cilantro and lime juice for an easy, quick weeknight dinner with lots of flavor!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Servings 4

Ingredients
  

Sheet-Pan Fajita Veggies

  • 1 tbsp avocado oil
  • 1 tbsp taco seasoning
  • 1 tsp salt use less salt if taco seasoning also contains salt. see note below recipe.
  • 2 red bell peppers, sliced
  • 1 red onion, sliced
  • 1/2 lime, juiced

Flank Steak

  • 1-1 1/2 pounds flank steak, brought to room temperate
  • 1 tbsp avocado oil
  • 1 tbsp taco seasoning

Bowl Ingredients

  • 1 cup white or brown rice
  • 15 oz. arugula or mixed greens
  • 1 cup baby tomatoes, sliced
  • 1 avocado
  • 1 lime, sliced
  • 1 tbsp fresh cilantro, chopped

Instructions
 

  • Be sure to bring steak to room temperature for 30-60 minutes before cooking.
  • Preheat oven to 425 degrees.
  • In a large bowl, combine sliced bell peppers and red onion, 1 tbsp avocado oil, 1 tbsp taco seasoning & 1 tsp salt. Mix and spread on a parchment paper lined baking sheet. Bake for 25-30 minutes
  • Rinse rice in fine mesh sieve until water runs clear before placing in a pot on the stove and adding 2 cups of water. Bring to a boil, turn to simmer, cover and cook for 20 minutes.
  • On the stove, heat a large cast-iron pan over medium for about 5 minutes. Add avocado oil and allow to heat for another minute. Place steak in the hot cast-iron, letting sear for 1 minute per side.
  • Transfer steak to the oven in the cast-iron and bake for about 5-7 minutes, until meat thermometer reaches 135 degrees (for medium rare). Set aside and let rest for at least 10 minutes before slicing.
  • Assemble bowls starting with arugula, rice, veggies, steak and toppings.

Notes

You can either use store-bought taco seasoning, or make your own! When I make my own, I like to use equal parts cumin, paprika, chili powder, oregano and 1 tsp of salt.

If you haven’t yet, check out my December Favorites post where I do a small round-up of products I loved the month of December!

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