Sheet Pan Fajita Steak
Sliced flank steak and colorful bell peppers roast together on one pan with fajita seasoning for a high-protein weeknight dinner that hits the table fast.
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Ingredients
- 1.5 lbs flank steak, thinly sliced
- 2 red bell pepper, seeded, sliced
- 2 green bell pepper, seeded, sliced
- 1 large yellow onion, sliced
- 3 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 lime, cut into wedges
- 8 small flour or corn tortillas, warmed
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
Preheat oven to 425°F (220°C) and position a rack near the top. Line a large sheet pan with foil.
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2
In a small bowl, mix 1.5 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to make the fajita seasoning.
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3
On the sheet pan, toss 2 seeded, sliced red bell pepper, 2 seeded, sliced green bell pepper, and 1 large sliced yellow onion with half the 3 tbsp olive oil and half the seasoning mixture.
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4
Toss 1.5 lbs thinly sliced flank steak in a bowl with the remaining olive oil and remaining seasoning. Spread the steak over the vegetables on the pan, keeping pieces in a single layer.
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5
Roast for 15-18 minutes until the steak reaches an internal temperature of at least 145°F (63°C) for medium-rare to medium and the peppers are slightly charred at the edges. For a char, switch to broil for the last 2-3 minutes.
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6
Squeeze half the 2 cut into wedges lime over the pan. Sprinkle with 1/4 cup roughly chopped fresh cilantro.
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7
Serve in 8 warmed small flour or corn tortillas with remaining lime wedges on the side.
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