Sheet pan steak fajitas

1

PREP TIME

10 min

TOTAL TIME

40 min

Serves

4

Sheet pan steak fajitas

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

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

 

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