Sheet pan steak fajitas
1
- Prep Time10 mins
- Total Time40 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
1 small sweet onion, cut into 8 wedges
2 bell peppers, cut into eighths
3 tbsp canola oil, divided
450 g striploin steaks, about 1/2 in. thick
2 tsp chipotle chili pepper powder
1/2 tsp salt
8 small flour tortillas
1/2 cup prepared salsa
1/4 cup sour cream, (optional)
3 tbsp chopped cilantro, (optional)
1 lime, cut into 8 wedges
Instructions
PREHEAT oven to 425F. Line a baking sheet with parchment.
TOSS onion, peppers and 2 tbsp oil on prepared sheet. Roast until peppers are tender-crisp, about 20 min. Transfer to a platter.
HEAT remaining 1 tbsp oil in a large frying pan over medium-high. Rub steaks with chipotle and salt, then add to pan. Reduce heat to medium. Cook 2 to 3 min per side for medium-rare. Transfer steaks to a cutting board and let rest, covered, 5 min. Cut into 1/2-in. slices, then transfer to the platter and drizzle with any pan juices.
TOP tortillas with steak, vegetables, salsa, sour cream, cilantro and a squeeze of lime juice.
Sheet pan steak fajitas
Nutrition (per serving)
Calories 505, Protein 30g, Carbohydrates 41g, Fat 25g, Fibre 4g, Sodium 983mg.
Excellent source of vitamin C.
Kitchen tip: Serve sheet pan steak fajitas family style on a platter.