Sheet Pan Steak Fajitas

Ingredients:

• 1 lb flank steak, sliced against the grain into 1/2 inch strips
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1 tsp minced garlic
• 1 onion, thinly sliced (no more than 1/4 inch thick)
• 1 red bell pepper, thinly sliced (1/4 inch thick)
• 1 yellow bell pepper, thinly sliced (1/4 inch thick)
• 1 green bell pepper, thinly sliced (1/4 inch thick)
• lime wedges and chopped fresh cilantro for topping onto fajitas
• Mission carb balance tortillas

Directions:

1. Preheat oven to 400°F. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir until evenly mixed.
2. In a large bowl, add steak, onions, and bell peppers. Drizzle with olive oil and sprinkle with minced garlic. Mix until evenly coated. Add seasoning mix and toss again.
3. Line a 2/3 size sheet pan with foil (or use two half sheet pans). Spread the meat and vegetables in a single layer with no overlap.
4. Cook for 12–20 minutes until steak reaches desired doneness and vegetables are tender-crisp. With about 5 minutes left, wrap tortillas in foil and place on the pan to warm.

Serve with lime wedges, fresh cilantro, and any other desired toppings.

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