43 minutes
A flavorful and sizzling steak fajita dish with roasted vegetables, perfectly seasoned flank steak, and warm tortillas.
Bell Pepper, stemmed, seeded, and cut into ½-inch-wide strips
each
Large Red Onion, cut into ½-inch-thick rounds
each
Garlic Clove, sliced thin
each
tablespoons
teaspoons
teaspoons
tablespoons
Brown Sugar, packed
teaspoons
Flank Steak, trimmed
0 lb
Flour Tortillas, 6-inch
each
tablespoons
Fresh Cilantro, chopped
tablespoons
1. Preheat Oven
Preheat your oven to 475 degrees and adjust the oven rack to the lower-middle position.
2. Prepare Vegetables
In a large bowl, toss the red bell peppers, red onion, and garlic with the vegetable oil, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Spread the mixture evenly on a rimmed baking sheet.
3. Roast Vegetables
Place the baking sheet in the oven and roast for about 10 minutes until they begin to brown around the edges.
4. Prepare Spice Mixture
Combine the chili powder, brown sugar, 2 teaspoons of salt, and 1 teaspoon of ground black pepper in a small bowl.
5. Prepare Steak
Take the flank steak and cut it lengthwise with the grain into three equal pieces. Pat the pieces dry with paper towels, then sprinkle the spice mixture evenly over all sides of the steak.
6. Wrap Tortillas
Wrap the flour tortillas in aluminum foil and set them aside.
7. Add Steak to Baking Sheet
Once the vegetables have roasted for about 10 minutes, remove the baking sheet from the oven. Using a rubber spatula, push the vegetables to one half of the sheet to make space for the steak. Place the steak pieces on the empty half of the sheet, making sure to leave some space between them for even cooking.
8. Roast Steak
Return the sheet to the oven and roast until the steak reaches an internal temperature of 135 degrees for medium doneness, about 8 minutes.
9. Rest Steak
Transfer the steak pieces to a cutting board and let them rest, uncovered, for 5 minutes.
10. Warm Tortillas
While the steak is resting, place the foil-wrapped tortillas in the oven for about 5 minutes until they are warm and pliable.
11. Finish Vegetables
Transfer the roasted vegetables to a serving platter and toss them with the lime juice.
12. Slice and Serve Steak
Slice the rested steak thinly against the grain, and add it to the platter with the vegetables. Sprinkle the chopped fresh cilantro over the top.
Use boneless chicken breasts or thighs as a substitute for steak, adjusting the cooking time accordingly.
Experiment with mushrooms, zucchini, colored bell peppers, carrots, and leafy greens like spinach or kale.
Try pickled onions, cabbage slaw, corn salsa, different cheeses like queso fresco, Monterey Jack, or vegan alternatives.
Replace steak with chicken thighs, shrimp, swordfish, portobello mushrooms, or firm tofu for varied dietary preferences.
Add smoked paprika or liquid smoke to the marinade for a smoky flavor profile.
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