Description

A quick and flavorful weeknight dinner featuring marinated flank steak and roasted bell peppers served over rice or in tortillas, all cooked on a single sheet pan for minimal cleanup.

Ingredients

Scale

1.5 lbs flank steak
2 tablespoons olive oil (for marinade)
2 tablespoons fresh lime juice
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
0.5 teaspoon black pepper
3 medium bell peppers (red, yellow, green), sliced into strips
1 large yellow onion, sliced into half-moons
1 tablespoon olive oil (for veggies)
0.5 teaspoon salt (for veggies)
Pinch of black pepper (for veggies)
2 cups cooked white rice (jasmine)
8 small flour tortillas, warmed
1 cup shredded cheese (Mexican blend or cheddar)
0.5 cup sour cream
0.5 cup fresh cilantro, chopped
Lime wedges for serving

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
In a large bowl, whisk together 2 tablespoons olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper.
Add the flank steak to the marinade and toss to coat. Let marinate for at least 10 minutes (or up to 30 minutes).
While the steak marinates, slice bell peppers and onion into strips/half-moons. Toss with 1 tablespoon olive oil, 0.5 teaspoon salt, and a pinch of pepper.
Remove steak from marinade and slice against the grain into thin strips.
Spread the vegetables on one half of the sheet pan and the sliced steak on the other half.
Roast for 15-18 minutes. At the 10-minute mark, flip the steak and stir the veggies to ensure even cooking.
The steak should be cooked to medium-rare (130°F) and veggies should be tender with charred edges.
Let the steak rest for 5 minutes before serving.
While steak roasts, cook rice according to package directions and warm tortillas.
Assemble bowls with rice, topped with steak and veggies, cheese, sour cream, cilantro, and a squeeze of lime.

Notes

Slice the steak against the grain to ensure tenderness. Do not overcrowd the pan, as this will cause steaming instead of roasting. For a vegetarian version, substitute the steak with cauliflower florets or chickpeas. Leftovers can be stored in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl per person
Calories: 520
Sugar: 6
Sodium: 800
Fat: 18
Saturated Fat: 6
Carbohydrates: 45
Fiber: 4
Protein: 35

Keywords: sheet pan dinner, steak fajitas, weeknight dinner, easy recipes, meal prep, gluten-free option, high protein