Sheet Pan Steak Fajitas

By Leite's Culinaria

Ingredients

1 1/2 tablespoons avocado oil or extra-virgin olive oil
1 tablespoon (1/2 medium lime) fresh lime juice
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 to 2 pinches cayenne pepper (optional)
3 medium (1 pound or about 4 cups) bell peppers (any color) (thinly sliced)
1/2 medium (3 oz or about 1 1/4 cups) onion (thinly sliced)
1 pound flank steak (patted dry, sliced lengthwise, then sliced crosswise into 1/4-inch (6 mm) thick strips)
8 corn tortillas
Pico de gallo
Shredded cheese
Sour cream
Hot sauce
Chopped fresh cilantro leaves
Lime wedges

Prep Time15mins
Cook Time14mins
Servings4

Instructions

Make the fajitas

Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper.

In a small bowl, combine the avocado oil, lime juice, chili powder, garlic powder, cumin, oregano, salt, and black pepper. Add the cayenne pepper, if desired, for spicier fajitas and stir to combine.

Scatter the bell peppers and onion on one of the prepared baking sheets. Drizzle with 2/3 of the oil mixture, and using your hands or tongs, toss to coat. Spread the vegetables in a single layer.

On the other baking sheet, toss the steak with the remaining dressing and arrange in a single layer.

Transfer the sheet pan with the vegetables to the oven and roast for 5 minutes. Place the sheet pan with the steak in the oven and continue to cook until the steak is done to your liking and the vegetables are just tender, 9 to 10 minutes more.

To warm the tortillas, place a large skillet over medium-high heat. When hot, add one to two tortillas and cook 30 seconds per side. Transfer the tortillas to a plate and cover with a clean kitchen towel to keep them warm. Repeat with the remaining tortillas.

Serve

Serve the fajitas immediately with the warm tortillas and your desired toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days.