Description
Savor the vibrant flavors of these Sheet-Pan Steak Fajita Bowls, where juicy marinated steak meets colorful bell peppers and fluffy rice. Perfect for busy weeknights, this dish not only brings a fiesta to your table but also simplifies meal prep. With its bold spices and fresh ingredients, each bite is a delightful experience that will have everyone coming back for seconds!
Ingredients
Scale
- 1 lb flank or sirloin steak, sliced
- 2 bell peppers (red and yellow), sliced
- 1 medium yellow onion, sliced
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp cumin powder
- 1 tsp chili powder
- 2 tbsp olive oil
- 2 cups cooked rice or quinoa
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
Instructions
- Marinate the steak: In a bowl, combine sliced steak with lime juice, cumin powder, chili powder, olive oil, salt, and pepper. Let it sit for at least 30 minutes.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop bell peppers and onions into thin strips.
- Spread the marinated steak and vegetables on the baking sheet. Roast for 20-25 minutes until tender and slightly charred.
- Assemble bowls with a base of rice or quinoa topped with roasted steak and veggies. Add a dollop of sour cream or yogurt and sprinkle with cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 570
- Sugar: 3g
- Sodium: 590mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg