AuthorMike EgrieCategoryDifficultyIntermediate
Sheet Pan Chile-Lime Steak Fajitas
Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 1 oz organic fajita seasoning mix
 3 garlic cloves, minced
 ¼ cup olive oil
  tbsp fresh lime juice
 2 tsp chopped fresh cilantro
 1 tsp brown sugar
 1 lb boneless top round steaks, thinly sliced
 16 sliced green, yellow & red bell peppers
 1 medium yellow onion, thinly sliced
 8 (6-inch) corn tortillas
 Toppings (optional): pico de gallo, guacamole, light sour cream and/or lime wedges for garnish
1

In large bowl, whisk fajita seasoning, garlic and oil. In small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place steaks in large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 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

Toss bell peppers and onion with remaining oil mixture; spread on hot pan and roast 5 minutes. Remove steaks from marinade; discard marinade. Push pepper mixture to 1 side of pan; spread steaks on opposite side. Wrap tortillas in foil.

4

Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reaches 145° for medium-rare (or to desired doneness); loosely cover with foil and let stand 5 minutes. Serve steaks and pepper mixture with tortillas and toppings, if desired.

Make it Gluten Free: Dependent on using a Gluten Free corn tortillas.

Ingredients

 1 oz organic fajita seasoning mix
 3 garlic cloves, minced
 ¼ cup olive oil
  tbsp fresh lime juice
 2 tsp chopped fresh cilantro
 1 tsp brown sugar
 1 lb boneless top round steaks, thinly sliced
 16 sliced green, yellow & red bell peppers
 1 medium yellow onion, thinly sliced
 8 (6-inch) corn tortillas
 Toppings (optional): pico de gallo, guacamole, light sour cream and/or lime wedges for garnish

Directions

1

In large bowl, whisk fajita seasoning, garlic and oil. In small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place steaks in large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 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

Toss bell peppers and onion with remaining oil mixture; spread on hot pan and roast 5 minutes. Remove steaks from marinade; discard marinade. Push pepper mixture to 1 side of pan; spread steaks on opposite side. Wrap tortillas in foil.

4

Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reaches 145° for medium-rare (or to desired doneness); loosely cover with foil and let stand 5 minutes. Serve steaks and pepper mixture with tortillas and toppings, if desired.

Sheet Pan Chile-Lime Steak Fajitas
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