I love quick and easy dinners that are full of flavor. It is how dinner should be…restaurant quality but but you didn’t have to spend all day in the kitchen. Everyone in the family loves to gather for taco night and fajita night, right? You can have this tasty meal on the table, ready to serve in 30 minutes if you need to, or you can marinate the steak ahead of time with some olive oil and some dried spices to elevate the flavor even more.
For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. The bigger sheet allows for extra room to spread the vegetables out without overcrowding while roasting.
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6 hungry people
Ingredients:
1½ lb. flank steak, sliced into thin strips
1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
1 large red onion, thinly sliced
2 T extra virgin olive or avocado oil
1 T ground cumin
2 tsp chili powder
½ tsp cayenne pepper
1 tsp red pepper flakes
Sea salt and black pepper, to taste
½ C fresh cilantro leaves, roughly chopped
1 large lime, sliced
Options:
1 large avocado, diced
Corn tortillas or large lettuce leaves if you want less carbs
How To Make It:
Preheat your oven to 400°F and line your sheet pan with parchment paper or a Silpat baking mat. I love these mats because it helps you keep your sheet pans looking nice. Set this aside.
In a big mixing bowl, combine the steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.
Spread the steak and pepper mixture onto the prepared sheet pan and roast for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps.
Me encanta la comida mexicana. Es muy deliciosa! Enjoy!
