Sheet Pan Beef Fajitas
Grilling is my preferred method... but sometimes grilling isn't available or an option. These are a great alternative for a quick tasty fajita anytime.
Makes 2 servings
Ingredients
fillings
1 lb sirloin flap steak
1 bell pepper of choice, cut into strips
1/2 yellow onion, sliced
1/2 jalapeno, seeded and chopped
1 teaspoon McCormick® Grill Mates® Roasted Garlic and Herb Seasoning
1 teaspoon Tajin® Clasico Seasoning
2 tablespoons California Olive Ranch® Avocado Blend Oil
toppings
Kraft® Sharp Cheddar Cheese, shredded
avocado, cubed
tortillas
4 Mi Mama’s® Flour Tortillas, taco size
Directions
Pre heat oven to 400℉ on convection with a rack in the middle. Line a quarter sheet pan or similar size pan with aluminum foil and set aside.
Cut the flap steak across the grain into 1/8 inch thick strips and place into a large mixing bowl. Add the bell pepper, onion and jalapeno into the same bowl.
Drizzle the oil over the fillings and add the spices. Mix well until all the beef and vegetables are well coated and place on the prepared sheet pan. Spread into an even single layer, trying not to overlap ingredients.
Put the sheet pan in the oven on the middle rack and cook for about 20 minutes. When the beef and vegetables are cooked, turn the broiler on and finish cooking for about 3 minutes more.
Remove from the oven, make the fajitas and pour yourself an Agave Margarita for a job well done.
Notes
- Flank steak is a good substitution for the sirloin flap steak if it is unavailable.
- For the peppers, any sweet pepper or bell pepper of choice or color will work. Mix and match is fine.
I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.
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