Leave the guilt at the door because these steak and fajita bowls are actually good for you thanks to a healthy dose of greens and veggies.
- Prep time 15 minutes
- Total time 40 minutes
Ingredients
Method
Position racks in top third (6 inches from top) and centre of oven; preheat to 450°F. Line baking sheet with parchment paper.
Place steak on separate baking sheet. In small bowl, combine oil, steak spice, chili powder, cumin and garlic. Drizzle 2 tbsp of the steak spice mixture over steak, turning to coat; let stand at room temperature.
On prepared pan, toss together sweet peppers, red onion, sweet potato and remaining steak spice mixture; arrange in single layer. Roast in centre of oven for 15 minutes. Flip vegetables; stir in Broccolini. Roast until tender, about 5 minutes. Move pan to top third of oven; broil until vegetables are slightly charred, 1 to 2 minutes. Remove from oven. Drizzle with vinegar; toss to coat.
Broil steak, flipping halfway through, until medium-rare, 6 to 8 minutes. Transfer to cutting board; let rest for 10 minutes. Slice across the grain.
Divide baby greens, watercress, avocado, vegetable mixture, steak and lime wedges among bowls.
Test Kitchen Tip: If you can’t find flank steak, any boneless grilling steak, such as top sirloin, strip loin or rib steak, will work. Let the meat come to room temperature; pat dry with paper towels before cooking.
Makes 4 to 6 servings.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 8 g
- Sodium 313 mg
- Sugars 13 g
- Protein 21 g
- Calories 407
- Total fat 22 g
- Potassium 1091 mg
- Cholesterol 32 mg
- Saturated fat 4 g
- Total carbohydrate 34 g
%RDI
- Iron 29
- Folate 40
- Calcium 10
- Vitamin A 190
- Vitamin C 282
