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!
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.