A Beef Fajitas dinner is a quick, flavorful meal you can put together and eat in a half hour!
Use a sheet pan – the three quarter size is best instead of a half sheet pan. You’ll have more room to spread the veggies in a single layer while cooking.
Prepping time: 10 minutes
Cooking time: 15-20 minutes
Will serve: 6
½ lbs. flank steak, cut into strips, the thinner the better
1 lb. sweet peppers – cut in half length-wise, remove seeds
1 large onion, sliced thin
2 tbsp extra virgin olive oil
1 tbsp cumin
2 tsp chili powder
½ tsp cayenne pepper
1 tsp red pepper flakes
1 clove of garlic, you can use more or omit. You can also use garlic powder.
Salt and pepper, to taste
½ cup fresh cilantro leaves, chopped
1 sliced large lime
Oven: Preheat to 400°F. Line a large baking sheet with a Silpat® baking mat, parchment paper or foil.
Mix oil, chili powder, red pepper, cayenne, cumin, peppers, onion and steak in a bowl. Add salt and pepper, make sure everything is coated well.
Put the peppers and steak on the baking sheet and spread out in one layer. Roast in the pre heated oven for about 20 minutes. Peppers need to be soft and steak cooked to your liking.
Once finished, remove the pan from the oven, squeeze fresh lime juice and garnish with the fresh cilantro.
Serve with your choice of tortilla, or lettuce as a wrap, and salsa.
For more flavor for your steak, marinate overnight using olive oil and some of the dried spices listed.
Don’t have steak? Use chicken. You could even use ground beef.
Tortillas: your choice of corn, flour or my personal favorite or you can use lettuce leaves.
I’m crazy about lime and tend to use more.
Add sour cream, cheddar cheese and black beans.
If you don’t want to use, or don’t have tortillas on hand, put fajitas over rice or pasta. I would make extra fajita sauce to pour over it all.