Sheet Pan Fajita Steak with Roasted Pepper and Onion Medley

Tender strips of flank steak marinated in zesty fajita seasonings and roasted with vibrant bell peppers and onions for a quick and flavorful sheet pan meal, served with a fresh cilantro-lime cauliflower rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $7.36/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• High-Protein
• High-Fiber
• Whole30

Tags

• sheet pan
• roast
• quick
• spicy
• savory
• healthy

Ingredients

• 1.5 pound flank steak (thinly sliced against the grain)
• 3 tablespoon olive oil
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 yellow onion (large, thinly sliced)
• 2 head cauliflower (riced)
• 2 tablespoon lime juice
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. In a large bowl, whisk together 1 tablespoon of olive oil, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the fajita seasoning paste.
3. Add the thinly sliced flank steak, red bell pepper, green bell pepper, yellow bell pepper, and yellow onion to the bowl with the fajita seasoning. Toss everything together until evenly coated.
4. Spread the steak and vegetable mixture in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan; use two pans if necessary for even cooking.
5. Roast for 15-20 minutes, stirring halfway through, until the steak is cooked through and the vegetables are tender-crisp.
6. While the fajitas are roasting, prepare the cilantro-lime cauliflower rice. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
7. Remove cauliflower rice from heat and stir in the fresh lime juice and chopped fresh cilantro. Season with salt and black pepper to taste.
8. Serve the sheet pan fajita steak and vegetables immediately with the cilantro-lime cauliflower rice.

Notes

To ensure crispy vegetables and well-browned steak, avoid overcrowding the sheet pan. Use two pans if needed and swap their positions halfway through cooking.

Nutrition (per serving)

• Calories: 348
• Protein: 30.6 g
• Carbohydrates: 23.4 g
• Fat: 15.3 g
• Fiber: 5.8 g
• Sodium: 622 mg
• Saturated Fat: 3.7 g
• Sugar: 10.8 g
• Cholesterol: 76 mg