Sheet Pan Flank Steak Fajitas
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2 pound flank steak
2 tsp kosher salt, I just used about 1 tsp table salt
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1 tsp smoked paprika, I used plain paprika
1 1/2 tbsp olive oil
1 tbsp lime juice fresh squeezed, I used lemon juice because its what I had on hand
1/2 tbsp soy sauce
3 bell peppers, any color, honestly we thought it was too much and will probably do only one or two next time and use more onions instead
1 small red onion, I usually only have yellow onion on hand so I went and bought a red just for this. Its was perfect. Will probably use 2 onions next time.
Tortillas
Directions
Preheat oven to 450 degree.
In a small bowl combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika. Divide spice mixture in half.
In a large plastic storage baggie, combine 1 tablespoon of olive oil, lime juice, soy sauce and 1/2 of spice mixture.
Add steak to plastic storage baggie and turn to coat, let steak marinate at room temperature while slicing peppers and onions.
Slice peppers and onions into 1/4 in slices.
Add peppers and onions to sheet pan, drizzle with 1/2 a tablespoon of olive oil and sprinkle with remaining spice mixture, turning to coat.
Move bell peppers and onions to outer edges of sheet pan and place steak in the middle.
Cook at 450 degrees for 12-15 minutes, then broil on high for additional 2 minutes.
Use a meat thermometer check for doneness. About 140 for medium rare to 150 for medium.
IMPORTANT - for juicy and tender steak, let rest at least 10 minutes and cut against the grain.
Sprinkle with fresh cilantro and a squeeze of fresh lime juice before serving.
Tortillas can be wrapped in a foil packet and heated in the oven while steak is resting.
Serve fajitas in warm tortillas with avocado and/or sour cream.
To view original recipe visit HERE
