Sheet Pan Steak Fajita Bowl
Juicy strips of seasoned flank steak with caramelized peppers and onions, all roasted on one sheet pan — pile it over cilantro-lime rice for a 40g protein fajita experience.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store assembled bowls in the refrigerator for up to 4 days.
- Batching: Slice the steak against the grain for maximum tenderness. Partially freezing the steak for 20 minutes makes slicing easier.
- Reheat: Microwave for 2 minutes. For best results, reheat steak and veggies in a hot skillet for 2 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
THE MACRO PREP
Toss steak strips with 1 tablespoon olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper.
THE MACRO PREP
On the same sheet pan, toss sliced peppers and onions with the remaining tablespoon of olive oil and a pinch of salt.
VEGGIE STEAM-SAUTÉ
Spread steak on one half and vegetables on the other half of the sheet pan, keeping them in a single layer.
STEP 5
Roast for 12-15 minutes until steak is seared and vegetables are slightly charred.
STEP 6
Mix cooked rice with cilantro and lime juice to make cilantro-lime rice.
STEP 7
Divide rice among four bowls and top with fajita steak, peppers, and onions. Drizzle with salsa verde.
PRIMARY CATEGORY
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5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1.5 lbs flank steak, sliced into thin strips against the grain
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced into half-moons
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 1/4 cup salsa verde
- Salt and pepper to taste