Sheet Pan Recipes: Chef Millie Peartree’s Sheet Pan Steak Fajitas

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Ingredients

• 1 lb flank steak or boneless skinless chicken thighs
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 Tbsp olive oil
• Salt & Pepper
• 1 tsp chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin,
• 1/2 lime, juiced
• Corn or flour tortillas

Preparation

• Preheat the oven to 450°F
• Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
• Rub or brush the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
• Squeeze the lime juice over the top of the steak and veggies.
• Cook for 12 minutes, or until the meat has reached your desired doneness.
• Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
• Fill up a warm tortilla with the steak, bell peppers, and onion.
• Garnish with cilantro, avocado slices and sour cream

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