By Eshun Mott
5
PREP TIME
10 min
TOTAL TIME
10 min
Serves
4
Photo: Roberto Caruso
Make tonight Fajita Night! This one-pan wonder comes together in a quick ten minutes. Perfect for those forgot-to-make-dinner nights.
Ingredients 1 1/4 lb skirt steak 1/4 cup canola oil , divided 2 tbsp reduced-sodium soy sauce 2 tbsp fresh lime juice 1 tbsp chili powder 1 tbsp finely chopped garlic 1 1/2 tsp packed brown sugar 1 tsp ground cumin black pepper 1/2 tsp salt , divided 1 medium red onion , cut in 3/4-in. wedges through root 1 red bell pepper , seeded and quartered 1 green bell pepper , seeded and quartered Instructions Marinate steak in 3 tbsp oil, soy sauce, lime juice, chili powder, garlic, brown sugar, cumin and pepper in the fridge overnight or for 1 hr at room temperature. Place a sheet pan in oven 4 in. from broiler and preheat broiler to high. Remove steak from marinade and pat dry. Season with 1/4 tsp salt and pepper. Add onion and peppers to a bowl with remaining 1 tbsp oil, 1/4 tsp salt and pepper and gently toss to combine. Remove pan from oven and place steak, peppers (skin-side up) and onion in a single layer. Broil for 5 min. Flip steak and broil for 5 min or until meat thermometer reads 120F. Let steak rest 2 min, then slice against the grain. Slice peppers and onion. Serve in flour tortillas. Nutrition (per serving) Calories 285, Protein 31 g, Carbohydrates 13 g, Fat 12 g, Fibre 2 g, Sodium 423 mg. Excellent source of zinc
Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.
FILED UNDER: Back to school dinner Easy and delicious dinners Easy dinners easy meals Mexican recipe content Sheet pan dinners Steak recipes weeknight meals
Source link : https://www.todaysparent.com/recipe/mexican/sheet-pan-steak-fajita-recipe
