Sheet pan steak fajitas

Prep 10 min

Total 40 min

Serves 4

Updated May 8, 2018

Photo, Erik Putz.

Ingredients

1 small

sweet onion, cut into 8 wedges

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)

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.

Kitchen tip: Serve sheet pan steak fajitas family style on a platter.

Nutrition

Calories 505, Protein 30 g, Carbohydrates 41 g, Fat 25 g, Fibre 4 g, Sodium 983 mg. Excellent source of vitamin C