Fresh Dish Foodie: Sheet Tray Steak Fajitas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken breast

Chicken breast is a leaner and more economical protein option.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often less expensive and gluten-free.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers add sweetness without the heat.

Preheat the oven to 475°F with the racks in the center.

While the oven is preheating, prepare the marinade by whisking together 2.5 tablespoons of olive oil, 2 cloves of minced garlic, and 1.5 tablespoons of Mexican seasoning.

Slice 1 medium onion thinly, slice 2 bell peppers, and cut 2 medium carrots ribbon style using a potato peeler.

Add the sliced vegetables to a large bowl and pour in 2/3 cup of the oil mixture, tossing to coat.

Once the oven is preheated, place the sheet tray in the oven for 10 minutes to heat it up.

After 10 minutes, remove the sheet tray from the oven and spread the marinated vegetables onto the tray.

Roast the vegetables in the oven for 8 minutes.

While the vegetables are roasting, prepare the steak by cutting it against the grain to avoid chewiness.

In the same bowl used for the vegetables, add the remaining oil mixture to the sliced steak and mix well.

After 8 minutes, remove the sheet tray with the vegetables from the oven and push them to one side to make room for the steak.

Spread the marinated steak on the other side of the sheet tray and return it to the oven to cook.

Cooking Techniques

Equipment Needed

Spice Level: