Mexican 15 min

Sheet Pan Fajita Steak

Name: Sheet Pan Fajita Steak
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1.5 lbs flank steak; 3 bell peppers (mixed colors), sliced; 1 large red onion, sliced; 3 tablespoons olive oil; 2 tablespoons lime juice; 2 teaspoons cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; Salt and black pepper to taste; 8 flour tortillas, warmed; Sour cream, guacamole, salsa, lime for serving

quickhigh-proteinsheet-pan

Ingredientsfor 2

440

Cal

38g

Protein

34g

Carbs

16g

Fat

11.5 lbs flank steak
23 bell peppers (mixed colors), sliced
31 large red onion, sliced
43 tablespoons olive oil
52 tablespoons lime juice
62 teaspoons cumin
72 teaspoons chili powder
81 teaspoon smoked paprika
9½ teaspoon garlic powder
10Salt and black pepper to taste
118 flour tortillas, warmed
12Sour cream, guacamole, salsa, lime for serving

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Instructions

1
Preheat the broiler to high and place oven rack 6 inches from the element. Mix olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper into a marinade.
2
Toss sliced peppers and onions with half the marinade and spread on a sheet pan. Broil 5–6 minutes until starting to char at the edges, then flip and broil 4 more minutes.
3
Meanwhile, coat the flank steak with remaining marinade. Push the vegetables to the sides of the pan and place the steak in the center. Broil 4–5 minutes per side for medium-rare (130–135°F internal). The broiler's intense heat creates a nice char while the inside stays juicy.
4
Rest the steak 5 minutes before slicing very thinly against the grain. Cutting against the grain shortens the muscle fibers and makes each bite tender. Serve with the roasted peppers and onions in warm tortillas with sour cream, guacamole, and salsa.