Description
These sheet pan steak fajitas with bell peppers, sweet poblanos, and onions is a 30-minute dinner for weeknights and gatherings. They’re perfect with a drizzle of homemade garlicky chimichurri.
Ingredients
Scale
- 2 lbs. flank steak, thinly sliced (1/2″ thick pieces)
- 1 red pepper, sliced
- 1 yellow pepper sliced
- 1 poblano pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ancho chili powder
- 3 tablespoons olive oil
- 2 tablespoons lime juice
Chimichurri Sauce:
- 1 garlic clove
- 1 cup fresh cilantro
- 2 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- ¼ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- salt & pepper to taste
Instructions
- Preheat oven to 425°F.
- To a small bowl, add minced garlic, smoked paprika, cumin, salt, ancho chili powder, olive oil and lime juice. Whisk to mix everything together.
- To a large ziplock bag or a large bowl, add sliced steak, red pepper, yellow pepper, poblano and red onion. Then pour spice marinade on top of it and toss everything around. Let sit for 5 minutes.
- Pour mixture out onto baking sheet and bake for 10 minutes. Tossing halfway through.
- Remove from oven and switch oven to broiler HIGH.
- Place sheet pan back under the broiler for 2 minutes. Remove and let sit.
- In the meantime, to a small food processer add garlic clove, cilantro, red wine vinegar, lime juice, olive oil, smoked paprika, red pepper flakes, salt and pepper. Blend until the cilantro is finely minced and the mixture looks like a sauce.
- Serve steak fajitas on corn tortillas or rice with homemade chimichurri sauce.
Nutrition
- Serving Size: 3/4 cup of steak fajita
- Calories: 274
- Sugar: 1 g
- Sodium: 1342 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
