Sheet Pan Steak Fajitas with Bell Peppers and Onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Steak Fajitas with Bell Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Sheet Pan Steak Fajitas with Bell Peppers and Onions

Savor the bold flavors of tender flank steak, marinated in a vibrant blend of lime, cumin, and chili, then roasted alongside a colorful medley of red and green bell peppers and sweet onions. Each bite delivers a satisfying crunch paired with juicy steak, making this sheet pan fajita a perfectly balanced, protein-packed dinner.

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NUTRITION

2,842kcal
Protein
242.7g
Fat
178.4g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 pounds Flank Steak (907g)

1 Red Bell Pepper (190g)

1 Green Bell Pepper (190g)

1 Yellow Onion (150g)

3 tbsp Olive Oil

2 tbsp Lime Juice

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a large sheet pan with foil or parchment paper.

  • 2

    In a small bowl, combine olive oil, lime juice, ground cumin, chili powder, salt, and black pepper to create the fajita marinade.

  • 3

    Place the flank steak on the sheet pan and pat dry. Rub half of the marinade evenly over the steak, ensuring it’s well coated.

  • 4

    Slice the red and green bell peppers and yellow onion into thin strips. Arrange the vegetables around the steak on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables, tossing gently to coat them.

  • 6

    Place the sheet pan in the oven and roast for 18-22 minutes. For medium-rare steak, aim for the lower end of the time range. Adjust time based on your preferred doneness.

  • 7

    Once cooked to your liking, remove the pan from the oven and let the steak rest for 5-7 minutes before slicing it thinly against the grain.

  • 8

    Serve the sliced steak with the roasted bell peppers and onions. Enjoy the robust flavors of your high-protein, nutrient-packed fajitas.

Sheet Pan Steak Fajitas with Bell Peppers and Onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Steak Fajitas with Bell Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Sheet Pan Steak Fajitas with Bell Peppers and Onions

Savor the bold flavors of tender flank steak, marinated in a vibrant blend of lime, cumin, and chili, then roasted alongside a colorful medley of red and green bell peppers and sweet onions. Each bite delivers a satisfying crunch paired with juicy steak, making this sheet pan fajita a perfectly balanced, protein-packed dinner.

NUTRITION

2,842kcal
Protein
242.7g
Fat
178.4g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

2 pounds Flank Steak (907g)

1 Red Bell Pepper (190g)

1 Green Bell Pepper (190g)

1 Yellow Onion (150g)

3 tbsp Olive Oil

2 tbsp Lime Juice

1 tsp Ground Cumin

1 tsp Chili Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a large sheet pan with foil or parchment paper.

  • 2

    In a small bowl, combine olive oil, lime juice, ground cumin, chili powder, salt, and black pepper to create the fajita marinade.

  • 3

    Place the flank steak on the sheet pan and pat dry. Rub half of the marinade evenly over the steak, ensuring it’s well coated.

  • 4

    Slice the red and green bell peppers and yellow onion into thin strips. Arrange the vegetables around the steak on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables, tossing gently to coat them.

  • 6

    Place the sheet pan in the oven and roast for 18-22 minutes. For medium-rare steak, aim for the lower end of the time range. Adjust time based on your preferred doneness.

  • 7

    Once cooked to your liking, remove the pan from the oven and let the steak rest for 5-7 minutes before slicing it thinly against the grain.

  • 8

    Serve the sliced steak with the roasted bell peppers and onions. Enjoy the robust flavors of your high-protein, nutrient-packed fajitas.