Kitchen tip: Serve sheet pan steak fajitas family style on a platter.
Sheet pan steak fajitas
By Chatelaine1
PREP TIME
10 min
TOTAL TIME
40 min
Serves
4
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
- 30 g,
- Carbohydrates
- 41 g,
- Fat
- 25 g,
- Fibre
- 4 g,
- Sodium
- 983 mg.
- Excellent source of
- vitamin C
