Ingredients
2 pound flank steak
2 teaspoons of kosher salt
several turns of freshly ground pepper
1 tablespoon of chili powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of ground cumin
1 teaspoon of smoked paprika
1 1/2 tablespoons of olive oil
1 tablespoon of freshly squeezed lime juice
1/2 tablespoon of soy sauce
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
1 small red onion
limes for garnish
fresh cilantro for garnish
tortillas warmed
Instructions
Preheat oven to 450 degree.
In a small bowl combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika. Divide spice mixture in half.
In a large plastic storage baggie, combine 1 tablespoon of olive oil, lime juice, soy sauce and 1/2 of spice mixture.
Add steak to plastic storage baggie and turn to coat, let steak marinate at room temperature while slicing peppers and onions.
Slice peppers and onions into 1/4 in slices.
Add peppers and onions to sheet pan, drizzle with 1/2 a tablespoon of olive oil and sprinkle with remaining spice mixture, turning to coat.
Move bell peppers and onions to outer edges of sheet pan and place steak in the middle.
Cook at 450 degrees for 12-15 minutes, then broil on high for additional 2 minutes.
Use a meat thermometer check for doneness. About 140 for medium rare to 150 for medium.
IMPORTANT - for juicy and tender steak, let rest at least 10 minutes and cut against the grain.
Sprinkle with fresh cilantro and a squeeze of fresh lime juice before serving.
Tortillas can be wrapped in a foil packet and heated in the oven while steak is resting.
Serve fajitas in warm tortillas with avocado and/or sour cream.
link recipes from https://www.number-2-pencil.com/sheet-pan-steak-fajitas-7/