Updated May 8, 2018Chatelaine
sweet onion, cut into 8 wedges
bell peppers, cut into eighths
canola oil, divided
striploin steaks, about 1/2 in. thick
sour cream, (optional)
chopped cilantro, (optional)
lime, cut into 8 wedges
- 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.
NutritionCalories 505, Protein 30 g, Carbohydrates 41 g, Fat 25 g, Fibre 4 g, Sodium 983 mg. Excellent source of vitamin C
Sheet pan steak fajitas