Ingredients
Vegetables:
2 bell peppers
1 medium yellow onion
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
Salt and avocado or other neutral oil, as needed
Steak:
1-1.5 lb flank steak
Marinade:
¼ cup neutral oil (I use avocado)
Zest of 1 lime
Juice of 2 limes
2 cloves garlic, minced
1 tbsp Fajita Seasoning (below)
Fajita Seasoning (makes 2-3 servings):
1 tbsp chili powder
1 tbsp cumin
½ tbsp garlic powder
1 tsp smoked paprika
1 tsp oregano
1 tsp sea salt
To serve:
Small Tortillas or rice
Cilantro
Sour Cream or Avocado
Instructions
- To prepare steak, whisk all marinade ingredients in a large bowl. Add steak and marinate 1 hour up to 1 day.
- When it’s time to cook, preheat oven to 400. Combine bell peppers and onions with spices and toss with a pinch of salt and enough oil to coat.
- Spread evenly on a baking sheet and roast for 15 minutes, until vegetables are about half cooked.
- Switch oven to broil. Remove pan from oven, create a space in the middle of the pan and place steak in the center.
- Broil for 4-5 minutes per side, depending on thickness (a 1″ steak will only need about 7-8 minutes total).
- The steak is done when the edges are lightly charred and temperature in the thickest part (use an instant-read thermometer) reads:
- 115 to 120°F for rare
- 120 to 125°F for medium-rare steak
- 130 to 135°F for medium steak
- 140 to 145°F for medium-well steak.
- Cook for 1 additional minute for every 10 degrees needed.
- Rest for 5-10 minutes before slicing. Slice against the grain. If desired, return to oven and broil another 1-2 minutes to brown edges.
- Serve on tortillas or over rice with favorite toppings.
Notes
- Don’t skip the marinade! My recommendation is overnight– but even just a couple hours will serve you well for a tender steak.
- This recipe is versatile- serve over rice with beans on the side, or in small tortillas (classic fajita style!)