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.
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.
