Sheet-Pan Steak Fajitas
Prep: 20 minutes plus preheating
Roast: 15 minutes • Serves: 4
2-1/2tablespoons olive oil
1-1/2tablespoons no-salt-added Mexican seasoning
2 medium carrots, cut into ribbons with vegetable peeler
2 medium red and/or yellow bell peppers, halved and sliced
1 medium yellow onion, halved and sliced
1 jalapeño pepper, sliced crosswise
1-1/4pounds top round steak, thinly sliced against the grain
8 (6-inch) flour tortillas
3 tablespoons fresh lime juice
Optional toppings: shredded lettuce, reduced low-fat shredded Cheddar cheese, salsa, guacamole and/or plain Greek yogurt
1.Preheat oven to 475°; position 2 oven racks to center and next lower positions. Place large rimmed baking pan on center rack; preheat 10 minutes.
2.In small bowl, whisk garlic, oil and seasoning. In large bowl, toss carrots, bell peppers, onion, jalapeño and 2/3 oil mixture 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 pan; place steak in single layer on opposite side of pan 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.
Approximate nutritional values per serving:
495 Calories, 19g Fat (5g Saturated), 91mg Cholesterol,
645mg Sodium, 40g Carbohydrates, 2g Fiber, 40g Protein
For additional flavor, refrigerate vegetables and steak after tossing in oil mixture up to 4 hours before cooking.