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To make these tasty fajita bowls, you need: - 1 lb flank steak, sliced against the grain - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup cooked brown rice or quinoa - Fresh cilantro, chopped (for garnish) These ingredients create a colorful and flavorful dish that is sure to please. The chimichurri sauce adds a great kick. For this sauce, gather: - 1 cup fresh parsley, finely chopped - 1/4 cup fresh oregano, finely chopped - 2 garlic cloves, minced - 1/2 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon red pepper flakes - Salt and pepper to taste This bright sauce brings a fresh taste that pairs well with steak. To finish your bowls, consider these garnishes: - Fresh cilantro, chopped - Lime wedges on the side These simple touches elevate your dish with flavor and color. Start by gathering all your ingredients. You need: - 1 lb flank steak, sliced against the grain - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup cooked brown rice or quinoa - Fresh cilantro, chopped (for garnish) For the chimichurri sauce, you will use: - 1 cup fresh parsley, finely chopped - 1/4 cup fresh oregano, finely chopped - 2 garlic cloves, minced - 1/2 cup olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon red pepper flakes - Salt and pepper to taste Make sure to slice the steak and vegetables thinly. This helps them cook evenly. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to avoid sticking. In a large bowl, combine the sliced flank steak, bell peppers, and red onion. Drizzle with 3 tablespoons of olive oil. Next, sprinkle in 2 teaspoons of chili powder, 1 teaspoon of cumin, and some salt and pepper. Toss everything well to coat. Spread the beef and vegetable mix in a single layer on the baking sheet. Roast this in the oven for about 20-25 minutes. Check halfway through to toss the mix. This will help everything cook evenly. The steak should reach your desired doneness, and the veggies should be tender. While the steak and veggies roast, prepare the chimichurri sauce. In a small bowl, mix together the parsley, oregano, minced garlic, olive oil, vinegar, red pepper flakes, salt, and pepper. Let it sit for at least 10 minutes. This allows the flavors to blend well. When your steak and veggies are done, take the baking sheet out of the oven. Let them cool slightly so you don’t burn yourself. To assemble the bowls, scoop a portion of the cooked brown rice or quinoa into each bowl. Top it with the steak and vegetable mixture. Finally, drizzle chimichurri sauce generously over each bowl. Sprinkle fresh cilantro on top for a burst of color and flavor. Enjoy your vibrant and tasty Sheet-Pan Chimichurri Steak Fajita Bowls! For the best steak, slice against the grain. This keeps the meat tender. A flank steak is great for fajitas. Marinate the steak for an hour if you have time. This adds flavor and makes it more juicy. Always let the steak rest for a few minutes after cooking. This helps keep the juices in. Chimichurri sauce is very flexible. You can add more garlic or extra herbs. Try using cilantro for a twist. Add lime juice for a fresh kick. If you like heat, increase the red pepper flakes. Taste your sauce as you mix it. Adjust the salt and pepper to your liking. To store leftovers, place them in airtight containers. Keep the chimichurri sauce separate to avoid sogginess. Leftover fajita bowls last about three days in the fridge. To reheat, use a microwave or oven. Add a splash of water to keep them moist. Enjoy your tasty meals again! {{image_2}} To make a vegetarian version, swap the flank steak for hearty veggies. Use portobello mushrooms for a meaty texture. Bell peppers and onions still shine here. Toss in zucchini and corn for extra color and flavor. To keep the dish filling, serve it over quinoa or brown rice. You can also add black beans for protein. You can easily switch the steak for chicken. Chicken thighs are juicy and flavorful. Just cut them into strips and season like the steak. Tofu works well too. Choose firm or extra-firm tofu for the best results. Press it to remove moisture, then cut it into cubes. Marinate it in chimichurri for a burst of flavor. Shrimp is another great option. Simply sauté them for a quick cook time. Feel free to mix in other veggies. Try adding sliced carrots or sweet potatoes for sweetness. Broccoli or cauliflower can add crunch. You can also use asparagus or snap peas for freshness. The key is to choose colorful, firm veggies that roast well. This makes your fajita bowls vibrant and full of flavor. Each serving of Sheet-Pan Chimichurri Steak Fajita Bowls is packed with nutrients. Here’s what you get: - Calories: Approximately 500 - Protein: About 30 grams - Carbohydrates: Roughly 45 grams - Fat: Around 20 grams - Fiber: Approximately 6 grams These numbers can vary based on the exact ingredients you use. This dish offers many health benefits thanks to its fresh ingredients: - Flank Steak: Rich in protein, iron, and vitamin B12. Great for muscle health. - Bell Peppers: High in vitamin C and antioxidants. They help fight disease. - Red Onion: Contains quercetin, which may help reduce inflammation. - Olive Oil: Packed with healthy fats. It’s good for heart health. - Chimichurri Sauce: Made with parsley and oregano, both have anti-inflammatory properties. Each ingredient adds flavor and boosts health. This meal is great for many diets. It fits well for those watching calories. You can adjust portions based on your needs. - Gluten-Free: This recipe is gluten-free, making it safe for those with gluten intolerance. - Low-Carb Option: Swap brown rice for cauliflower rice to lower carbs. - Vegetarian Option: Replace steak with grilled vegetables or black beans for a plant-based meal. Always check your ingredient labels to match your dietary needs. The best steak for fajitas is flank steak. It has great flavor and tenderness. Slicing it against the grain makes it even more tender. You can also use skirt steak if you prefer. Both cuts cook well and absorb flavors nicely. Yes, you can make chimichurri sauce ahead of time. It tastes even better after sitting for a while. Just mix all the ingredients and store it in the fridge. Let it sit for at least 10 minutes before using. You can keep it for up to a week. Just give it a stir before serving. To adjust the spice level, change the amount of red pepper flakes. If you like it mild, use less. For more heat, add more red pepper flakes. You can also add sliced jalapeños for extra spice. Taste as you go and find your perfect balance. This blog covered how to make tasty sheet-pan chimichurri steak fajita bowls. We discussed key ingredients and made a simple chimichurri sauce. You learned the steps to prep, roast, and assemble your bowls. I shared tips for cooking steak, customizing the sauce, and storing leftovers. In the end, this dish is fun to make and enjoy. Feel free to try out variations, like using different proteins or veggies. You can create a meal that suits your taste. Happy cooking!

Sheet-Pan Chimichurri Steak Fajita Bowls

Elevate your dinner with these Sizzling Sheet-Pan Chimichurri Steak Fajita Bowls! This recipe combines tender flank steak, colorful bell peppers, and a zesty chimichurri sauce for a delicious meal that’s easy to prepare. In just 40 minutes, you can create a vibrant dish that’s perfect for any night. Click through to explore the full recipe and get ready to impress your family at the dinner table!
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Ingredients
  

1 lb flank steak, sliced against the grain

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

Salt and pepper to taste

1 cup cooked brown rice or quinoa

Fresh cilantro, chopped (for garnish)

Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/4 cup fresh oregano, finely chopped

2 garlic cloves, minced

1/2 cup olive oil

2 tablespoons red wine vinegar (or apple cider vinegar)

1 teaspoon red pepper flakes

Salt and pepper to taste

Instructions
 

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

    In a large bowl, combine the sliced flank steak, bell peppers, and red onion.

      Drizzle with 3 tablespoons of olive oil, and sprinkle chili powder, cumin, salt, and pepper over the ingredients. Toss well to coat everything evenly.

        Spread the beef and vegetable mixture in a single layer on the prepared baking sheet.

          Roast in the preheated oven for about 20-25 minutes, or until the steak is cooked to your liking and the vegetables are tender, tossing halfway through the cooking time.

            While the steak and veggies are roasting, prepare the chimichurri sauce: in a small bowl, combine the parsley, oregano, minced garlic, olive oil, vinegar, red pepper flakes, salt, and pepper. Mix well and let it sit for at least 10 minutes to develop flavors.

              Once roasted, remove the baking sheet from the oven and let it cool slightly.

                To assemble the bowls, scoop a portion of cooked brown rice or quinoa into each bowl, then top with the steak and vegetable mixture.

                  Drizzle chimichurri sauce generously over each bowl and garnish with fresh cilantro.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4 servings

                      - Presentation Tips: Serve the fajita bowls in colorful ceramic bowls to enhance the vibrancy of the dish. Add a lime wedge on the side for a fresh squeeze of juice before eating.