Sheet Pan Fajitas with Steak

 

These are the greatest sheet pan fajitas with steak I've ever had! They're extremely quick and easy to make, ready in about 20 minutes.  Also ideal for dinner preparation. You can serve them in lettuce cups for a Whole30, low carb, or paleo alternative, or in normal tortillas, with a fast guacamole and prepared with flank beef.

 

3 large bell peppers preferably 1 red, 1 orange, 1 yellow, seeded and sliced into 1/2" strips

1 large red onion halved and sliced into 1/4" pieces

1/4 cup avocado oil

2-3 cloves garlic minced or pressed

2 teaspoons chili powder

juice of 1/2 lime

1 teaspoon oregano

1 teaspoon ground cumin

2 teaspoons salt

1 lb. thinly sliced flank steak or “fajita” steak

lettuce cups or tortillas

 

Guacamole

3 avocados peeled and seeded

1/4 cup pico de gallo or fresh salsa

juice of 1 lime

1 teaspoon salt

 

To Serve

Fresh salsa

Limes to serve

Fresh chopped cilantro

Fresh chopped red onion

Radishes

 

Before cooking, prepare all of the ingredients: slice the peppers, slice the steak, peel and seed the avocados, chop the garlic, and so on. Preheat the broiler with the oven racks divided in thirds, and set the baking sheet on the top rack.

In a small mixing dish, combine avocado oil, garlic, spices, and salt. Toss the peppers and onions in a large mixing basin with half of the garlic-seasoning mixture to coat. Carefully but quickly take the baking pan from the oven and distribute the peppers and onions on top. Return to the oven for 7 minutes, or until the vegetables begin to soften and brown.

 

Make the guacamole while the peppers and onions are cooking. Mash avocado meat, lime juice, fresh salsa, and salt to desired consistency; season with additional salt if needed.

In a large mixing basin, combine the sliced steak with the remaining garlic seasoning; toss well to coat. When the peppers and onions are done, gently remove the baking pan from the oven and use a spatula to make a space between them. Place the steak in a single layer, taking care not to crowd it. Return to the oven for 4 minutes, or until the top is evenly golden and the meat is medium rare. The temperature of the steak will most likely be medium-rare on the bottom but not on the top.

 

Remove from oven and serve in tortillas or lettuce cups with guacamole, additional fresh salsa, and, if preferred, fresh chopped cilantro and/or red onion.