Ingredients: |
Ingredients: 1 lb flank steak, sliced against the grain into ½ inch strips
1 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
¼ cup olive oil
1 tsp minced garlic
1 onion, thinly sliced (no more than ¼ inch thick)
1 red bell pepper, thinly sliced (¼ inch thick)
1 yellow bell pepper, thinly sliced (¼ inch thick)
1 green pepper, thinly sliced (¼ inch thick)
lime wedges and chopped fresh cilantro for topping onto fajitas
8 flour or corn tortillas
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Directions: |
Directions:1. Preheat oven to 400º. In a small bowl, combine garlic powder, paprika, salt, pepper. Stir until evenly mixed.
2. In a large bowl, add steak, onions and bell peppers. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning mix over everything. Mix again until everything is evenly coated.
3. Line a ⅔ size sheet pan with foil. This is a size up form the common half sheet pan used for baking cookies. If you do not have a ⅔ size sheet pan you can use two half sheet pans. Lay all the vegetables and meat onto the lined sheet pan. Try your best to keep it to a single layer with no overlap
4. Cook for about 12-20 minutes or until steak reaches desired doneness and vegetables are cooked but still crisp. When there is about 5 minutes left before food is done, cover tortillas in aluminum foil and place on top of baking pan to warm up. I placed mine right in the corner of the pan.
5. Serve with lime wedges, fresh cilantro and any other toppings you desire. |
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