Name: Sheet Pan Steak Fajitas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 1 cup Bell peppers; 0.5 cup Red onion; 0.25 tbsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 small Corn tortillas; 0.25 whole Lime

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Steak Fajitas

Tender flank steak strips roasted with colorful bell peppers and onions, seasoned with a smoky spice blend for a vibrant and sizzling meal.

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NUTRITION

Protein

53.8g

Fat

24.0g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

1 cup Bell peppers

0.5 cup Red onion

0.25 tbsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.25 whole Lime

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Slice the flank steak against the grain into thin strips and slice the bell peppers and red onion into similar sized pieces.
3
Place the steak and vegetables on the sheet pan, then drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
4
Toss everything thoroughly with your hands to ensure an even coating of oil and spices, then spread into a single layer across the pan.
5
Roast in the oven for 12 to 15 minutes until the steak reaches your desired doneness and the vegetables are tender-crisp.
6
Warm the corn tortillas in a dry skillet or directly over a low flame, then fill with the steak mixture and finish with a fresh squeeze of lime juice.