Ingredients
Protein
- 1 pound flank steak, sliced 1/2-inch thick against the grain
Vegetables
- 1 red onion, thinly sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
Seasonings and Oils
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 2 teaspoons paprika (preferably smoked paprika)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
Other
- 8 corn tortillas
- Additional toppings: lime wedges, cilantro, guacamole, sour cream, shredded cheese, etc.
Instructions
- Preheat the oven or broiler: Preheat the broiler to high or set the oven to 425 °F (220 °C). Line a large sheet pan with aluminum foil to ensure easy cleanup and prevent sticking.
- Prepare the steak and vegetables: In a large bowl, combine the sliced flank steak, red onion, and the three colored bell peppers. Drizzle with olive oil and toss thoroughly until all ingredients are evenly coated.
- Mix the seasoning: In a small bowl, whisk together chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, and salt. Sprinkle the seasoning mix over the steak and vegetable mixture and toss again until all pieces are well coated with the spices.
- Arrange on the sheet pan: Spread the seasoned steak, onion, and pepper strips in a single even layer on the prepared sheet pan to ensure even cooking and caramelization.
- Cook the fajitas: Broil for 8 minutes, flipping the steak and vegetables halfway through to ensure even cooking and browning. Alternatively, bake in the oven at 425 °F for 10 to 12 minutes until the steak reaches your desired level of doneness and the vegetables are tender and slightly charred.
- Warm the tortillas: While the steak and peppers cook, warm the corn tortillas by toasting them in a dry skillet or over the flame of a gas burner until pliable and slightly charred for added flavor.
- Serve: Assemble the fajitas by filling each warm tortilla with the cooked steak and vegetable mixture. Add your choice of toppings such as lime wedges, fresh cilantro, guacamole, sour cream, and shredded cheese for a delicious and customizable meal.
Notes
- Slice the flank steak against the grain to ensure tenderness.
- You can adjust the cayenne pepper amount to control the spiciness.
- For more char flavor, use the broiler cooking method and keep an eye to avoid burning.
- Leftover fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with warmed corn tortillas or substitute with flour tortillas if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
