Servings: 4 people
Calories: 489kcal
Ingredients
- 1 pound flank, skirt, or sirloin steak
- 3 medium bell peppers red, orange, yellow
- 1 medium red onion
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 lime the juice of
- 1 bunch fresh cilantro for garnish
- 8-12 flour tortilla shells for serving
Instructions
- Preheat the oven to 425.
- Wash and slice the peppers and onion into thin strips.
- Slice the steak into roughly 1 to 2 inch long strips.
- Combine the spices and salt in a small bowl.
- Spray a cookie sheet with nonstick spray and then place the steak and veggies on top.
- Pour the olive oil and sprinkle all the spice blend over it and toss to combine. You could also do this in a seperate bowl if it is easier for you. Toss until well coated.
- Spread the steak and veggies over the cookie sheet into an even layer and then bake for 22 minutes.
- Remove from the oven and toss it with fresh lime and chopped fresh cilantro if desired.
Notes
You can adjust the cook time to suit your desired doneness.
For extra flavor or tenderness, let the steak marinade in the fridge for up to an hour prior to cooking.
When reheating, don't microwave your beef or it will get tough and rubbery.
While the recipe suggests fajita sized tortillas, use any size you have.
Nutrition
Serving: 2fajitas | Calories: 489kcal | Carbohydrates: 43g | Protein: 31g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 835mg | Potassium: 814mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3769IU | Vitamin C: 122mg | Calcium: 163mg | Iron: 6mg
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