Sheet Pan Steak Fajitas
An easy, flavor packed weeknight dinner that's on the table in under 30 minutes.
Servings 6 people
Ingredients
- 1½ lb. Flank steak, sliced into thin strips
- 1 lb. bag Mini sweet peppers, cut in half lengthwise and seeded
- 1 Large Red onion, thinly sliced
- 2 Tablespoons Extra virgin olive oil
- 1 Tablespoon Ground cumin
- 2 Teaspoons Chili powder
- 1/2 Teaspoon Cayenne pepper
- 1 Teaspoon Red pepper flakes
- Sea salt and black pepper, to taste
- 1/2 Cup Fresh cilantro leaves, roughly chopped
- 1 Large Lime, sliced
Optional
- 1 Large Avocado, diced
- Flour, or Corn tortillas or large lettuce leaves
- Cherry or grape tomatoes, sliced
Instructions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.
- Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
- Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, tomatoes, corn or flour tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!