Recipe Index

Ingredients

• 1 pound flank steak
• 1 tablespoon lime juice
• ¼ cup olive oil, (divided)
• 3 tablespoons fajita Seasoning, (divided)
• 1 yellow onion, (sliced)
• 1 red bell pepper, (sliced)
• 1 green bell pepper, (sliced)
• 1 yellow bell pepper, (sliced)
• salt and pepper to taste
• small flour or corn tortillas
• limes
• cilantro
• avocado, (optional)

Method

1. Heat the oven to 400F, line a baking sheet with foil, and slice the flank steak into 1/2 inch strips.
2. Whisk 2 tablespoons of the olive oil with 1 1/2 tablespoons of the fajita seasoning and the lime juice in a bowl to make the steak marinade.
3. Put the steak strips and marinade in a bag together and leave the steak to rest in it while you prepare the vegetables.
4. Slice the yellow onion, red bell pepper, green bell pepper and yellow bell pepper into 1/2 inch slices and toss them in a bowl with the remaining olive oil, the remaining fajita seasoning and salt and pepper to taste.
5. Lay the vegetables over the foil-lined sheet pan, leaving room beside them, and lay the marinated steak strips on the pan next to the vegetables.
6. Bake the fajita mixture for 12 to 15 minutes, tossing and turning the steak and vegetables halfway through.
7. While the pan bakes, toast the small flour or corn tortillas and slice the limes and cilantro for serving.
8. Rest the steak fajita mixture for a few minutes after it leaves the oven, then serve the steak and vegetables in the warm tortillas with the avocado, limes and cilantro.

Prep: 10 min · Cook: 15 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data