Ingredients: |
Ingredients: 2 pound flank steak - or beef strips
1 tsp. Kosher salt (original recipe called for 2 tsp. but Kosher meat doesn't require more salt)
a few turns of freshly ground pepper
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. ground cumin
1 tsp. paprika
1 ½ tbsp. olive oil
½ tbsp. soy sauce, or Bragg's amino acids. If using cut salt to 3/4 tsp.
1 each yellow, red, orange bell pepper
1 small red onion
Limes and fresh cilantro for garnish
tortillas - warmed
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Directions: |
Directions:1. Preheat oven to 450 º.
2. In a small bowl combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika. Divide spice mixture in half.
3. In a large plastic storage baggie, combine 1 tbsp. olive oil, lime juice, soy sauce and half of the spice mixture.
4. Add steak to plastic storage baggie and turn to coat, let steak marinate at room temperature while slicing peppers and onions.
5. Slice peppers and onions into ¼" slices.
6. Add peppers and onions to sheet pan and drizzle with ½ tbsp. olive oil and sprinkle with remaining spice mixture, turning to coat.
7. Move bell peppers and onions to outer edges of the sheet pan and place steak in the middle.
8. Cook at 450º fro 12-15 minutes, then broil on high for additional 2 minutes.
9. Let it rest for at least 10 minutes before slicing and serving.
10. Sprinkle with fresh cilantro and a squeeze of lime juice before serving.
11. Tortillas can be wrapped in a foil packet and heated in the over while steak is resting.
12. Serve fajitas in warm tortillas with avocado and/or sour cream. |
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