Ingredients
Seasoning Mix
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 – 1 teaspoon sea salt, or to taste
- 1/8 teaspoon cayenne pepper (optional or to taste)
Steak Marinade
- 12 ounces flank steak, sliced into 1/4″ strips across the grain
- 1 1/2 tablespoons olive oil
- Juice from 1 lime
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 tablespoons fresh cilantro, finely chopped
Vegetables
- 4 medium bell peppers, thinly sliced (red, yellow, orange, and green)
- 1 medium red onion, thinly sliced
- 1 1/2 tablespoons olive oil
- Remaining 1/3 of the seasoning mix
To Serve
- Chopped fresh cilantro
- Lime wedges
- Sliced avocado
- Your favorite homemade paleo, Whole30, or store-bought compliant tortillas
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400 degrees Fahrenheit. Grease a large baking sheet (18 x 13 inches) or line it with parchment paper or foil for easier cleanup. Use two pans if necessary to avoid overcrowding.
- Make Seasoning Mix: In a small bowl or resealable bag, combine chili powder, cumin, garlic powder, smoked paprika, sea salt, and optional cayenne pepper. Mix thoroughly.
- Marinate the Steak: Place the sliced flank steak into a large zip-top bag. Add 1 1/2 tablespoons of olive oil, juice from 1 lime, Worcestershire sauce, and chopped cilantro. Sprinkle about two-thirds of the seasoning mix over the steak. Seal the bag and toss to coat evenly. For best flavor, marinate for at least 30 minutes or up to 3 hours in the refrigerator.
- Prepare Vegetables: Spread the sliced bell peppers and red onions evenly on the prepared sheet pan in a single layer to ensure even cooking. Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with the remaining one-third of the seasoning mix. Toss gently to coat well.
- Bake the Vegetables: Place the sheet pan with vegetables in the preheated oven and bake for 10-15 minutes until the peppers are tender and slightly caramelized. If the steak has been marinating, remove it from the fridge and allow it to come to room temperature during this time.
- Add and Broil the Steak: Remove the sheet pan from the oven. Flip the vegetables and push them toward the edges of the pan, creating space in the center. Lay the steak strips in a single layer in the center, avoiding overcrowding. Switch the oven to broil on high and broil the steak for about 3 minutes or until it reaches your desired level of doneness, flipping once if needed.
- Serve: Remove the sheet pan from the oven. Serve the steak and vegetables hot with sliced avocado, fresh cilantro, lime wedges, and your choice of paleo, Whole30, or low-carb tortillas.
- Optional – Warm Tortillas: For warmed tortillas, wrap them in aluminum foil and place on the top oven rack during the vegetable baking step, heating for about 5 minutes.
Notes
- Marinating the steak enhances flavor and tenderness but can be skipped if short on time.
- Use a large enough sheet pan or two pans to avoid overcrowding, which helps vegetables roast and steak broil evenly.
- Adjust cayenne pepper to control heat level according to your preference.
- Flank steak is preferred for fajitas due to its flavor and tenderness, but skirt or sirloin steak can be used as alternatives.
- This recipe is compliant with paleo and Whole30 diets when served with appropriate tortillas.
- Broiling gives the steak a nice char; watch closely to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Paleo
