Sheet pan steak fajitas

Name: Sheet pan steak fajitas
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 1/4 lb skirt steak; 1/4 cup canola oil, divided; 2 tbsp reduced-sodium soy sauce; 2 tbsp fresh lime juice; 1 tbsp chili powder; 1 tbsp finely chopped garlic; 1 1/2 tsp packed brown sugar; 1 tsp ground cumin; black pepper; 1/2 tsp salt, divided; 1 medium red onion, cut in 3/4-in. wedges through root; 1 red bell pepper, seeded and quartered; 1 green bell pepper, seeded and quartered

Prep Time10 mins
Total Time10 mins
Makes4 servings

Photo: Roberto Caruso

Make tonight Fajita Night! This one-pan wonder comes together in a quick ten minutes. Perfect for those forgot-to-make-dinner nights.

Ingredients

1 1/4 lb skirt steak
1/4 cup canola oil, divided
2 tbsp reduced-sodium soy sauce
2 tbsp fresh lime juice
1 tbsp chili powder
1 tbsp finely chopped garlic
1 1/2 tsp packed brown sugar
1 tsp ground cumin
black pepper
1/2 tsp salt, divided
1 medium red onion, cut in 3/4-in. wedges through root
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered

Instructions

Marinate steak in 3 tbsp oil, soy sauce, lime juice, chili powder, garlic, brown sugar, cumin and pepper in the fridge overnight or for 1 hr at room temperature.
Place a sheet pan in oven 4 in. from broiler and preheat broiler to high. Remove steak from marinade and pat dry. Season with 1/4 tsp salt and pepper.
Add onion and peppers to a bowl with remaining 1 tbsp oil, 1/4 tsp salt and pepper and gently toss to combine.
Remove pan from oven and place steak, peppers (skin-side up) and onion in a single layer. Broil for 5 min. Flip steak and broil for 5 min or until meat thermometer reads 120F. Let steak rest 2 min, then slice against the grain. Slice peppers and onion. Serve in flour tortillas.

Nutrition (per serving)

Protein 31g, Carbohydrates 13g, Fat 12g, Fibre 2g, Sodium 423mg.

Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.