I love one sheet pan meals! They are easy to throw together for a quick meal and require minimal clean up. The less you have to clean, the better right!? Sheet pan meals can be a perfect when you need something quick during the week and can be perfect to have for leftovers as well. Be sure to check out my Instagram page for a few other sheet pan recipes that I like! Whenever I eat meat, I always make sure I am using quality meat. Not only is it better for you, but the taste is unlike any other. In this recipe, I’m using Western Grass-fed flank steak and it definitely makes this meal. I have also used the ground beef in recipes like my Spring Roll in a Bowl and the Mexican Breakfast Skillet. This meal is Whole30 approved (without the tortillas) as well so if you’re looking for an easy whole 30 dish, this is it!
2 Western Grass-Fed flank steak
2 tbsp coconut aminos
1 lime (juice)
1 orange, red, & yellow bell pepper
1 red onion
1/4 tsp ginger
1 tsp cumin
1 tsp onion powder
1 tsp paprika
1 tbsp olive oil
optional: garnish, tortillas, guacamole
Preheat oven to 450 degrees
Combine coconut aminos, lime, ginger, cumin, onion powder, paprika and mix. Top on steak to marinade. Let steak marinade in fridge for 2+ hrs. (the longer the better)
Cut up the orange, red, yellow bell pepper & onion.
Coat 1 tbsp of olive oil on the baking sheet and spread the bell pepper and onion around the pan, leaving room for the steak in the middle.
Add the steak on the pan and coat with any remaining marinade from bowl.
Bake for 15 minutes. Then broil for 2 minutes. Note: you may need to bake for longer depending on the size of your flank steak or how you personally like it cooked.
Add any garnish, use tortillas & add guacamole if you like!
This post is sponsored by Western Grass-fed Beef. Thank you for supporting One Balanced Life