Sheet Pan Steak Fajita Bowls

This sheet pan technique makes fajita bowls an easy weeknight dinner. And there’s no lengthy list of ingredients when you start with Private Selection™ Mexican Inspired Carne Asada Marinade.

Serves: 4Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄4 pounds flank steak
  • 1⁄2 cup PRIVATE SELECTION™ Mexican Inspired Carne Asada Marinade
  • 1 red onion, sliced into 1/4-inch strips
  • 3 bell peppers (1 each red, green and orange), sliced into 1/2-inch strips
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1⁄2 teaspoon chili powder
  • 1⁄2 teaspoon salt
  • Cooked brown rice
  • Lime wedges and cilantro (optional)
  • Avocado, queso fresco and salsa (optional), for topping


  • Place flank steak in plastic zip-top bag and pour marinade overtop.
  • Seal and refrigerate 4–24 hours. Remove steak from refrigerator 30 minutes prior to cooking.
  • Preheat oven to 400°F. In large bowl, combine onion, peppers, oil, cumin, chili powder and salt. Toss to coat.
  • Spread veggies over large sheet pan. Bake 5 minutes; remove from oven.
  • Set broiler to high. Push veggies to edges of pan to make space in center for steak.
  • Remove steak from marinade, wiping away any excess. Place in center of pan.
  • Broil steak 5 minutes on each side or until meat reaches a safe internal temperature of 145°F.
  • Remove from oven. Rest steak 5 minutes, then thinly slice against grain.
  • Toss brown rice with squeeze of lime and chopped cilantro, if desired. Serve steak, peppers and onion over rice with desired toppings. Refrigerate any leftovers.