Sheet Tray Steak Fajitas
Prep: 20 minutes plus preheating
Roast: 15 minutes • Serves: 4
2-1/2 tablespoons olive oil
1-1/2 tablespoons no-salt-added Mexican seasoning
2 medium carrots, cut into ribbons with vegetable peeler
2 medium red and/or yellow bell peppers, halved and sliced
1 medium yellow onion, halved and sliced
1 jalapeño pepper, sliced crosswise
1-1/4 pounds top round steak, thinly sliced against the grain
8 (6-inch) flour tortillas
3 tablespoons fresh lime juice
Optional toppings: shredded lettuce,
2% milk shredded Cheddar cheese, salsa, guacamole and/or plain Greek yogurt
1.Preheat oven to 475°; position 2 oven racks to center and next lower positions. Place large rimmed sheet tray on center rack; preheat 10 minutes.
2.In small bowl, whisk garlic, oil and seasoning. In large bowl, toss carrots, bell peppers, onion, jalapeño and 2/3 oil mixture until well combined. Spread vegetable mixture in single layer on hot tray; roast 8 minutes.
3.In same large bowl, toss steak and remaining 1/3 oil mixture. Push vegetable mixture to 1 side of tray; place steak in single layer on opposite side of tray and return to center oven rack. Wrap tortillas in aluminum foil; place on lower oven rack.
4.Roast steak, vegetables and tortillas 5 minutes. Remove from oven; drizzle steak and vegetables with lime juice. Serve in tortillas with toppings, if desired.
Approximate nutritional values per serving:
495 Calories, 19g Fat (5g Saturated), 91mg Cholesterol,
645mg Sodium, 40g Carbohydrates, 2g Fiber, 40g Protein
Cooking Clue
For additional flavor, refrigerate vegetables and steak after tossing in oil mixture up to 4 hours before cooking.
Dietitian’s tip:
> Look for the Mrs. Dash No Salt Added Taco Seasoning with the rest of the seasoning packets or opt for your own blend: 1 tablespoon chili powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, 1-1/2 teaspoons ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne, 1/2 teaspoon paprika