Fajita Steak Sheet Pan Bowls

$- 1 lb flank steak, thinly sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow onion, sliced - 3 cloves garlic, minced The main ingredients of this dish pack a flavor punch. Flank steak is juicy and tender when cooked right. The bell peppers add sweetness and color. The onion provides a nice savory touch, while garlic brings in that aromatic flavor. - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon sea salt - ¼ teaspoon freshly ground black pepper Seasoning is key to great fajitas. Olive oil helps the spices stick. Chili powder gives heat, while cumin and paprika add depth. Salt and pepper enhance the flavors, making every bite delicious. - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (can be fresh, frozen, or canned) - 2 cups cooked brown rice or quinoa - Fresh cilantro, finely chopped (for garnish) - Lime wedges (for serving) The additional components make this meal hearty. Black beans are a great source of protein and fiber. Corn adds a sweet crunch, while brown rice or quinoa serves as a filling base. Fresh cilantro and lime elevate the dish, adding brightness and freshness. First, set your oven to 425°F (220°C). This high heat helps roast the steak and vegetables quickly. Preheating is key for a good meal. It ensures everything cooks evenly and gets that nice, roasted flavor. In a large bowl, mix the thinly sliced flank steak with the sliced bell peppers and onion. Add the minced garlic for extra flavor. Next, drizzle 2 tablespoons of olive oil over the mix. Season it well with 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Don’t forget the sea salt and black pepper! Toss everything together until the steak and veggies are coated nicely. This step makes sure each bite is packed with flavor. Now, transfer the mixture to a large baking sheet lined with parchment paper. Spread it out evenly for the best roasting. Place the baking sheet in the preheated oven. Roast for about 20 minutes. At the halfway mark, stir the ingredients gently. This helps them cook evenly. Check the steak's doneness and make sure the veggies are tender. If they need more time, pop them back in the oven for a few more minutes. Enjoy the delicious aroma filling your kitchen! To get the best steak, choose flank steak. It’s thin and cooks fast. Aim for medium-rare doneness, which is about 135°F. Use a meat thermometer to check. Slice the steak against the grain for tenderness. This helps each bite melt in your mouth. For even cooking, cut the peppers and onions into uniform pieces. This ensures all veggies cook at the same rate. Toss them well with the steak so they soak up all the spices. Stir the mixture halfway through roasting. This promotes even browning and flavor. For a beautiful bowl, layer cooked brown rice or quinoa first. Then, add the roasted steak and veggies on top. Spoon warm black beans and corn over everything for color. Finish with fresh cilantro for a pop of green. Serve lime wedges on the side. A squeeze of lime juice adds a fresh zing to each bite. {{image_4}} You can switch up the protein in your fajita bowl. If you prefer chicken, use boneless breasts or thighs. Simply slice them thin and follow the same steps. For a meat-free option, try tofu. Press and cube the tofu, then marinate it in the same spices. This adds flavor and keeps it healthy. Feel free to add more veggies to the mix. In addition to bell peppers and onion, try zucchini, mushrooms, or even cherry tomatoes. Seasonal veggies work well too. This lets you enjoy fresh flavors while keeping the dish light and healthy. Brown rice is great, but you can also use quinoa or cauliflower rice. Quinoa gives you extra protein, while cauliflower rice lowers carbs. Both options provide a nice base for your fajita bowl. Mix and match to find what suits your taste best. To store leftovers, let the fajita steak sheet pan bowls cool. Place them in airtight containers. This keeps the meal fresh and tasty. Store in the fridge for up to three days. When you’re ready to eat, just take out what you need. For freezing, it's best to separate the components. Freeze the steak and veggies in one bag. Place beans and corn in another. Rice or quinoa can go in a third bag. This way, you can easily pick what you want. Properly sealed, they last for up to three months in the freezer. For reheating, the oven works best. Preheat it to 350°F (175°C). Spread the steak, veggies, beans, and corn on a baking sheet. Warm for about 15 minutes or until hot. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy your flavorful meal again! Yes, you can use other cuts of steak. Sirloin or ribeye work well. Just slice them thinly. These cuts will still give you great flavor and tenderness. To add heat, use more chili powder or add jalapeños. You can also include hot sauce or crushed red pepper. Adjust the spice to your taste for a fiery kick. If you don’t have black beans, you can use pinto beans or kidney beans. Chickpeas are also a good choice. They bring a nice texture and work well in this dish. Yes, you can make this dish vegetarian. Replace the steak with tofu or tempeh. Season it just like the steak. This keeps the flavors rich and satisfying. Cooking the steak takes about 20 minutes. Make sure to stir halfway for even cooking. You want it tender but not overcooked. Check for your desired doneness before removing it from the oven. This blog post covered how to make a tasty dish using flank steak, veggies, and grains. You learned the main ingredients like bell peppers and garlic, plus key tips for perfect cooking. We explored different protein and vegetable options, along with storage advice. Remember, you can always customize to fit your taste. Embrace your creativity in the kitchen. Cooking should be fun and rewarding. Enjoy making this dish your own!$

Elevate your dinner with these Zesty Fajita Steak Sheet Pan Bowls that are bursting with flavor! This easy recipe features juicy flank steak, colorful bell peppers, and black beans, all perfectly roasted for a delicious meal. Perfect for busy weeknights, these bowls are not only tasty but also customizable. Click through to discover how to create this vibrant dish that your family will love!

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Ingredients

1 lb flank steak, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 can (15 oz) black beans, drained and rinsed

1 cup corn (can be fresh, frozen, or canned)

2 cups cooked brown rice or quinoa

Fresh cilantro, finely chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat Your Oven: Begin by preheating your oven to 425°F (220°C), ensuring it reaches the perfect temperature for roasting.

Mix Ingredients: In a large mixing bowl, combine the thinly sliced flank steak along with the red, green, and yellow bell peppers, sliced onion, and minced garlic.

Season: Drizzle the olive oil over the steak and vegetable mixture. Sprinkle generously with chili powder, ground cumin, smoked paprika, sea salt, and freshly ground black pepper. Toss everything thoroughly until the steak and vegetables are evenly coated with the spices, ensuring that all flavors meld beautifully.

Prepare for Roasting: Transfer the seasoned steak and vegetable mixture onto a large baking sheet lined with parchment paper, spreading it out evenly to allow for proper roasting.

Roast: Place the baking sheet in the preheated oven and roast for about 20 minutes. Halfway through, give everything a gentle stir to help with even cooking, until the steak reaches your desired doneness and the vegetables are nice and tender.

Heat Beans and Corn: While the steak and vegetables roast, take a small saucepan and heat the black beans and corn over medium heat. Stir occasionally until warmed through, then remove from heat.

Assemble the Bowls: To create the bowls, start by layering cooked brown rice or quinoa as the base in each bowl. Next, add a generous portion of the roasted steak and vegetable mixture on top. Finally, spoon the warm black beans and corn over the steak and veggies, combining colors and textures.

Garnish and Serve: Finish with a sprinkle of fresh chopped cilantro for a burst of flavor and color. Serve each bowl with lime wedges on the side, inviting guests to squeeze fresh lime juice over the dish for an added zing.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Choose vibrant bowls to serve and carefully arrange the layers in a way that highlights each component, creating a feast for both eyes and palate. Encourage a squeeze of lime just before eating to elevate the dish even more.