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.
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
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
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.
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.