Sheet Pan Steak Fajitas

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 ⅓ lbs lean flank steak, sliced thin

3 tbsp fajita seasoning

1 tbsp olive oil

2 limes, juiced

1 red onion, sliced

2 bell peppers, sliced (any colors)

Directions

Prepare Ingredients

Start by slicing the flank steak with a sharp knife into thin strips. You may have to cut longer strips in half or in thirds depending on the size of the flank steak. Cut the peppers and onions in thin pieces as well.

Marinate Beef and Vegetables

Toss the beef, red onion, and bell peppers with the olive oil, lime juice, and fajita seasoning and let rest for 15-30 minutes. I like to do this in a ziploc bag for easy clean up. This step can be skipped if you are short on time.

Cook on Sheet Pan

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray. You can also cover with foil for easier cleanup. Spread the steak and vegetables in a single layer on the baking sheet.

Crisp Beef and Serve

Place in the oven and cook for 10-12 minutes, until the steak until the vegetables are tender-crisp. Turn the oven up to broil to add some char and crispiness to the steak for the last 2 minutes of cooking. One important note, the peppers and onions will still have some bite and texture when cooked this way. If you prefer a softer vegetable, place them in the oven 10 minutes before adding the steak.

Nutrition

• Serving Size: about 1 cup
• Calories: 316 cal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Cholesterol: 104 mg
• Sodium: 754 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 34 g