Sheet Pan Beef Fajitas
This is how dinner should be: fast, easy, and full of flavor! The Sheet Pan Beef Fajitas recipe exemplifies these attributes, allowing you to serve a delicious meal in just 30 minutes. Alternatively, for those willing to plan ahead, marinating the flank steak with olive oil and spices can enhance the taste significantly.One of the key aspects of successfully preparing this dish lies in the choice of baking sheet. Utilizing a three-quarter-sized sheet pan is preferred over the more common 13” x 18” half-sheet pan. This size allows for the vegetables to be spread out in a single layer, preventing overcrowding and ensuring a perfect roast.
Ingredients
- 1½ pound flank steak sliced into thin strips
- 1 pound mini sweet peppers bag, 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
- ½ teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- Sea salt and black pepper to taste
- ½ cup fresh cilantro leaves roughly chopped
- 1 large lime sliced
Optional:
- 1 large avocado diced
- Corn tortillas
- large lettuce leaves
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, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 288kcal (14%)Carbohydrates: 11g (4%)Protein: 26g (52%)Fat: 16g (25%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 68mg (23%)Sodium: 85mg (4%)Potassium: 795mg (23%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 2890IU (58%)Vitamin C: 105mg (127%)Calcium: 55mg (6%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
