Sheet Tray Steak Fajitas
1. Preheat oven to 475°; position 2 oven racks to center and next lower positions. Place large rimmed sheet tray on center rack; preheat 10 minutes.
2. In large bowl, toss carrots, bell peppers, onion and jalapeño. In small bowl, whisk garlic, oil and seasoning; add 2/3 oil mixture to vegetable mixture and toss until well combined. Spread vegetable mixture in single layer on hot tray; roast 8 minutes.
3. In same large bowl, toss steak and remaining 1/3 oil mixture. Push vegetable mixture to 1 side of tray; place steak in single layer on opposite side of tray and return to center oven rack. Wrap tortillas in aluminum foil; place on lower oven rack.
4. Roast steak, vegetables and tortillas 5 minutes. Remove from oven; drizzle steak and vegetables with lime juice. Serve in tortillas with toppings, if desired.
- 19 g Fat
- 5 g Saturated fat
Directions
1. Preheat oven to 475°; position 2 oven racks to center and next lower positions. Place large rimmed sheet tray on center rack; preheat 10 minutes.
2. In large bowl, toss carrots, bell peppers, onion and jalapeño. In small bowl, whisk garlic, oil and seasoning; add 2/3 oil mixture to vegetable mixture and toss until well combined. Spread vegetable mixture in single layer on hot tray; roast 8 minutes.
3. In same large bowl, toss steak and remaining 1/3 oil mixture. Push vegetable mixture to 1 side of tray; place steak in single layer on opposite side of tray and return to center oven rack. Wrap tortillas in aluminum foil; place on lower oven rack.
4. Roast steak, vegetables and tortillas 5 minutes. Remove from oven; drizzle steak and vegetables with lime juice. Serve in tortillas with toppings, if desired.
