Sheet Pan Steak Fajitas

Ingredients

• 1.5 pounds flank steak
• 3 bell peppers (red, yellow and green) (stemmed, seeded, and cut into ½-inch-wide strips)
• 1 large red onion (cut into ½-inch-thick rounds)
• 3 cloves garlic (sliced thin)
• 1 Tablespoon Olive Oil
• 2 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon cumin
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoon salt
• 1 teaspoon packed brown sugar
• 8 6-inch flour tortilla
• 1 lime
• salsa
• avocado
• fresh cilantro

Instructions

1. Line two sheet pans with foil for easy cleanup (if desired), set aside. Arrange the oven racks so that one is in the upper third of the oven and one is in the lower third of the oven. Preheat oven to 475 degrees F. Wrap tortillas in a foil packet, set aside.
2. Stir together spices, salt and sugar for fajita seasoning. Slice onion and bell peppers, toss on a second sheet pan with oil and salt.
3. Cut the flank steak into 3 pieces to allow for more even cooking, pat dry with paper towels. Sprinkle fajita seasoning all over both sides of the meat. Arrange meat on sheet pan, set aside.When oven is preheated, place the sheet pan with the onions and peppers on the upper rack, bake for about 10 minutes.
4. Remove the sheet pan from the oven and toss vegetables with a spatula, arranging them in an even layer again. Return the peppers and onion to the LOWER rack, place the sheet pan with the flank steak on it on the upper rack. Bake for 8-10 minutes, until flank steak reaches about 135 degrees F internally (use a meat thermometer to check for doneness).
5. Remove both sheets from oven, transfer meat to a cutting board and allow to rest for 5 minutes. Meanwhile, turn off oven and place foil wrapped tortillas inside to warm up.
6. Slice meat against the grain into thin slices, then toss with the peppers and onions. Serve with warm tortillas, salsa, guacamole, limes and cilantro.