One-Pan Steak Fajitas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss bell peppers with 2 tbsp oil, garlic, 1/2 tsp salt, and 1/2 tsp pepper on rimmed baking sheet and spread into even layer. Roast until peppers are lightly browned around edges, about 10 minutes.

Step 2

Meanwhile, combine 2 tbsp oil, chili powder, remaining salt and pepper in bowl. Cut steak lengthwise with grain into 4 equal pieces. Pat steaks dry with paper towels, then brush with spice mixture. Stack tortillas separated by sheets of parchment paper, on sheet of aluminum foil. Wrap tightly and set aside.

Step 3

Remove sheet from oven. Using rubber spatula, push vegetables to 1 half of sheet. Place steaks on other half of sheet, leaving space between steaks. Roast until vegetables are spotty brown and meat registers 130 to 135 degrees (for medium) about 8 minutes

Step 4

Remove sheet from oven, transfer steaks to cutting board, tent with aluminum foil, and let rest for 5 minutes. Place tortilla packet in oven until warm, about 5 minutes. Transfer vegetables to serving platter and toss with lime juice and remaining oil. Slice steaks thing against grain and transfer to dish with vegetables. Serve with wraps, passing avocados, tomato and cilantro separately