Sheet Pan Steak Fajitas
Whole30, Paleo, Gluten Free, Low Carb
Servings 4 people
- 1 lb top sirloin, flank, or skirt steak
- 1 large red onion
- 3 bell peppers
- 3 tbsp avocado oil divided
- 1-2 tbsp fajita seasoning (see below)
- 10-12 lettuce leaves
- 1-2 avocados
- 1 lime sliced
- 1 small bunch cilantro
- 1 cup cauliflower rice
Fajita Seasoning Blend
- 2 tsp chili powder
- 1.5 tsp cumin
- 1 tsp salt
- 1/4 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- pinch cayenne optional
Preheat your broiler to the highest setting. Move the rack to the top and place your sheet pan on it.
While the broiler and sheet pan heat up, prep the vegetables: Quarter the red onion and slice the bell peppers into 1/4 inch slices, removing the stem and seeds. Place them in a large bowl and toss everything with 2 tbsp oil and 1/2-1 tbsp fajita seasoning.
Pat the steaks dry. Drizzle with 1 tbsp oil and season with taco seasoning.
Cook the Dish
Once the broiler and sheet pan are very hot, carefully remove the pan from the oven.
Place the steaks on the pan and arrange the peppers and onions so they're spread out as much as possible.
Return the sheet pan to the broiler and cook for about 4 minutes. Flip the steaks and mix the peppers and onions.
Cook for another 4 minutes or until the peppers and onions are beginning to brown but aren't burnt.
Allow the steaks to rest, then slice them thinly. Serve in lettuce cups with any combination of cilantro, slices of lime, avocado, and cauliflower rice.
Calories: 400.14kcal | Carbohydrates: 19.32g | Protein: 28.4g | Fat: 24.32g | Saturated Fat: 4.74g | Cholesterol: 68.04mg | Sodium: 697.9mg | Potassium: 1155.28mg | Fiber: 8.01g | Sugar: 7.04g | Vitamin A: 7803.21IU | Vitamin C: 156.53mg | Calcium: 88.63mg | Iron: 3.99mg