Sheet Pan Flank Steak Fajitas and peppers
This is simply delicious. Full of flavor and easy to make.
2 lbs. flank steak
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 large bell peppers, any color
1/2 large red onion
2 tablespoons Madagascar Black Pepper Olive Oil (for mild fajitas) or 2 tablespoons Chipotle Olive Oil (for medium spicy)*
1 lime, halved
Pico de gallo
Preheat oven to 425 degrees. Move oven racks to within 4 inches of the element. Line a baking sheet with parchment paper or foil.
Combine the paprika, chili powder, cumin, salt and pepper in a small bowl. (By the way, this is a good taco seasoning.)
Place the peppers and onion on the baking sheet; drizzle with 1 tablespoon olive oil and toss with 1 teaspoon of the spice mix. Move to the edges of the pan, leaving a space in the center for the flank steak.
Rub the flank steak with 1 tablespoon olive oil and then rub with the remaining spice mix. Place on the baking sheet and drizzle with 1 tablepoon lime juice. Place in the oven and roast for 12-15 minutes or until reaching 135 degrees (I poke my thermometer from the thickest end of the meat toward the center to get the reading). Remove from the oven and let rest 15 minutes. Then slice.
Cut the remaining lime in small chunks. Serve the steak and peppers with warm tortillas, pico de gallo, guacamole and limes.
* For spicier fajitas, you can switch the oil to Cayenne Olive Oil and/or add a little cayenne to the spice mix or add jalapenos to the pico de gallo.