Ingredients

The following ingredients have 4 Servings
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Red Onion
  • 1 Bell Pepper
  • 1 lb Flank Steak ((sub skirt steak or boneless chuck roast))
  • 2 Tbsp Cooking Oil ((I prefer avocado oil or grapeseed oil.))
  • 12 leaves Romaine Lettuce ((if serving these as lettuce wraps; you also can use fajita-size tortillas or a combination of both))
  • Salsa
  • Chopped Cilantro ((optional))
  • Sour Cream ((optional))
  • Guacamole or Sliced Avocados ((optional))

Instruction

  • Turn on the oven’s broiler (use the high setting) and place an oven rack about 8 inches from the heat source.
  • While the broiler is heating, combine ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Set aside.
  • Thinly slice the onion and bell pepper and spread them out on a large sheet pan. (If it looks like the vegetables and steak will be crowded, use two sheet pans so there is some space between the ingredients.)
  • Set the flank steak on a large cutting board and slice against the grain into thin strips. (See note below.)
  • When all the steak is sliced, sprinkle the spices over top and gently toss the steak to evenly coat it in spices.
  • Transfer steak to the sheet pan.
  • Drizzle the steak and vegetables with oil and gently toss until everything is evenly coated.
  • Season everything with a bit more salt and pepper.
  • Transfer the sheet pan to the oven and cook under the broiler until the steak is just cooked through and the peppers and onions are tender, 8 to 12 minutes. (There’s no need to stir the ingredients as they cook unless any pieces get too hot. Keep an eye on the pan in the last few minutes of cooking to watch for burning.)
  • Serve the steak, peppers, and onions while still hot. Use lettuce leaves or tortillas and any fajita / taco toppings you like.