Making this easy steak fajitas recipe could win you a prize!
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
We had this one when Bekah was in town and she had several of her friends over. It was really good and everyone enjoyed them.
Silly me, I didn’t know the cook intended to use this as a recipe for the paper. As a result: no representative photo to help entice you into making it.
I guess you could go to the mommy’s home cooking website. They have a fancier photo than I could have come up with anyway.
Or we could have a photo contest! You make this recipe and send me a photo. We’ll pick a winner, publish the photo and award a prize. I don’t know what prize yet, but it will be appropriate for the project.
Photos must be received on or before Oct 19. This could be fun… GO!
Easy Sheet Pan Steak Fajitas
mommyshomecooking.com
Ingredients:
2 lb (900 g) sirloin steak or flank steak, thinly sliced against the grain
1 medium red pepper, sliced
1 medium green pepper, sliced
1 medium yellow pepper, sliced
1 large onion, sliced
1 tablespoon olive oil
Salt and black pepper to taste
Freshly chopped cilantro leaves to garnish (optional)
Steak Fajita Marinade:
¼ cup (60 ml) fresh lime juice
½ cup (120 ml) orange juice
2 tablespoons Worcestershire sauce 2 tablespoons soy sauce
3 tablespoons vegetable or canola oil 3 teaspoons garlic powder
3 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoons salt
½ teaspoon black pepper
To serve:
8-10 flour or corn tortillas, wrapped in foil and warmed in oven
Other toppings of your liking – sour cream, crumbled feta cheese, avocado slices or guacamole, diced tomatoes, Mexican cheese.
Fresh squeezed lime juice
Instructions:
Whisk together all marinade ingredients in a plastic bag or bowl. Add the sliced beef, cover or seal and refrigerate for 30 minutes to 24 hours (if time permits).
Remove beef from the fridge and allow it to sit at room temperature for 10-15 minutes before baking.
Place racks in the top and lower thirds of the oven; preheat the broiler. Coat a large-rimmed baking sheet with cooking spray. For easier cleanup, you can also line with foil before spraying cooking spray.
Add peppers and onion to a large bowl; add olive oil, salt and black pepper to taste; toss to combine.
Spread the vegetables in an oven layer on the prepared sheet pan. Bake in a pre-heated oven for 5 minutes (depending on how you like your vegetables) or until the peppers are slightly tender.
Carefully remove the hot pan from the oven. Push vegetable mixture to one side of the pan.
Arrange beef in an even layer on the remaining side. Broil until the steak is slightly charred and cooked to your liking.
Squeeze lime wedges over the steak and vegetables. Garnish with chopped cilantro and serve immediately with warmed tortillas, avocado sauce, salsa or desired toppings.