Sheet Pan Steak and Fajita Bowls Sheet Pan Steak and Fajita Bowls

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

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



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


  • Iron 29
  • Folate 40
  • Calcium 10
  • Vitamin A 190
  • Vitamin C 282
Share X
Lunch & Dinner

Sheet Pan Steak and Fajita Bowls