YOUR SOLIN GENERATED RECIPE
Sheet Pan Steak Fajita Nachos
Tender flank steak and crisp bell peppers roasted on a single sheet pan, then piled onto crunchy corn chips with melted cheese and creamy avocado.
INGREDIENTS
5 oz flank steak
0.5 cup bell peppers
0.25 cup red onion
0.5 tbsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.75 oz organic corn tortilla chips
0.5 oz shredded sharp cheddar cheese
0.25 whole avocado
1 tbsp plain greek yogurt
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Slice the flank steak across the grain into thin strips, and slice the bell peppers and red onion into similar-sized ribbons.
Place the steak, peppers, and onions on the sheet pan, then drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
Toss everything together directly on the pan until evenly coated, then spread into a single layer.
Roast for 10-12 minutes until the steak is cooked through and the vegetables are tender-crisp.
Remove the pan from the oven and use a spatula to push the steak and vegetable mixture into a tighter pile in the center.
Scatter the tortilla chips over and around the steak mixture, then sprinkle the shredded cheddar cheese evenly over the top.
Return the pan to the oven and broil for 1-2 minutes until the cheese is bubbly and the chips are slightly toasted.
Garnish the nachos with sliced avocado, a dollop of Greek yogurt, and fresh cilantro before serving warm.