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97% would make again

Sheet-Pan Steak Fajitas

by Crystal Hatchfeatured in Low-Stress Dinners

Under 30 min

Under 30 min

Ingredients

for 8 servings

  • 1 lb flank steak (455 g)
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ red onion, sliced
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • chili powder, to taste
  • garlic powder, to taste
  • 1 teaspoon cumin, to taste
  • ½ lime, juiced
  • fresh cilantro, chopped, for garnish
  • 8 whole grain tortillas, warmed

Nutrition Info

Shop ingredients with
    Calories 269
    Fat 10g
    Carbs 24g
    Fiber 1g
    Sugar 1g
    Protein 19g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 450°F (230°C).
  2. Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
  3. Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
  4. Squeeze the lime juice over the top of the steak and veggies.
  5. Cook for 12 minutes, or until the meat has reached your desired doneness.
  6. Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
  7. Fill up a warm tortilla with the steak, bell peppers, and onion.
  8. Garnish with cilantro, and serve.
  9. Enjoy!