Sheet Tray Chile-Lime Steak Fajitas
Prep: 25 minutes plus marinating
Roast: 10 minutes • Serves: 4
1/4 cup canola oil
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon crushed red pepper flakes
1 teaspoon brown sugar
1-1/4 pounds boneless top round steaks, thinly sliced
3 medium green, red and/or yellow bell peppers, thinly sliced
1 medium yellow onion, thinly sliced
8 (6-inch) corn tortillas
Toppings: pico de gallo, guacamole, sour cream and/or lime wedges for garnish (optional)
1.In small bowl, whisk garlic, oil, cumin, salt and black pepper; reserve half the oil mixture in large bowl, cover and refrigerate. Whisk lime juice, cilantro, pepper flakes and sugar into remaining oil mixture; add steaks and lime juice mixture to large zip-top plastic bag. Seal bag, pressing out excess air; refrigerate at least
2 or up to 8 hours.
2.Position 2 oven racks to center and next lower positions; preheat oven to 475°. Place rimmed baking pan on center rack; preheat 10 minutes.
3.Add bell peppers and onion to reserved oil mixture and toss; spread on hot pan and roast 5 minutes.
4.Remove steaks from marinade; discard marinade. Push pepper-onion mixture to 1 side of pan; place steaks on opposite side. Wrap tortillas in aluminum foil.
5.Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reach 140° for medium-rare; let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.) Serve steaks and pepper-onion mixture with tortillas and toppings, if desired.
Approximate nutritional values per serving:
515 Calories, 28g Fat (5g Saturated), 92mg Cholesterol,
640mg Sodium, 34g Carbohydrates, 2g Fiber, 35g Protein