Don’t these Steak Fajitas look awesome!?!
With this past weekend’s gorgeous weather, the last thing I wanted to do was meal prep for the week. This is a particular struggle in the summer! In the winter, a cozy day inside cooking sounds like a dream. In the summer, spending a beautiful Sunday in the kitchen sounds like a nightmare! However, being prepared with food for the week is the ONLY way to keep me on track. It is also the only way I can ensure that I work out every night because dinner is already done!
This weekend I made a super easy sheet pan meal that can be easily made right on the grill if it is too hot to heat up the oven. This Steak Fajita sheet pan meal is so easy and it’s super versatile. My plan this week is to eat this multiple ways for lunch and have quick and light dinners after my 3 hours of working out, no I am not crazy just motivated and highly competitive! I figure I will put these Steak Fajitas in some corn tortillas with salsa as tacos a couple days, put it over lettuce for a Steak Fajita Salad, or, if I am feeling particularly lazy, just eat it as is!
Sheet Pan Steak Fajitas
Serves 4 – 6 Smartpoints
1 lb London Broil- cut into 3 – 4 pieces
1 large Vidalia Onion – Sliced
4 Bell peppers – Sliced, I used one of every color!
1 ½ tbsp. Garlic Powder
1 tbsp. Chili Powder
½ tbsp. Paprika
½ tbsp. Onion Powder
½ tbsp. Kosher Salt
1 tsp. Black Pepper
1 tsp. Cumin
2 tbsp. Olive Oil
2 tbsp. Red Wine Vinegar
Preheat oven to 400 degrees.
Place peppers and onions on a foil lined sheet pan. Spray with olive oil and season with salt, pepper, and ½ tbsp. of garlic powder.
Roast for 20-25 minutes until the veggies start to brown slightly.
In the meantime, in a small bowl mix together the remaining spices, olive oil, and vinegar.
Coat the steak with the spice paste.
Once the veggies have cooked, place the steak right on top, and put it back in the oven for 15-20 minutes depending on thickness of the steak and desired doneness.
Make it on the grill: heat to high and place peppers and onions in a foil packet. Grill steaks for about 6-8 minutes on each side for medium.
Slice steak up and served on corn tortillas, topped with salsa and shredded cheese.
Slice steak and place over lettuce and drizzle with Avocado Ranch dressing (I like Marzetti’s Simply Dressed.)
Top the steak fajitas with my homemade chimichurri sauce.