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!
Sheet-Pan Fajita Veggies
use less salt if taco seasoning also contains salt. see note below recipe.
red bell peppers, sliced
red onion, sliced
flank steak, brought to room temperate
white or brown rice
arugula or mixed greens
baby tomatoes, sliced
fresh cilantro, chopped
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.
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.