1 green bell pepper, cut into slices 1 red bell pepper, cut into slices 1 yellow bell pepper, cut into slices 1 red onion, cut into slices 1 pound flank steak, cut into 1/2-inch-thick strips 2 tablespoons avocado oil 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon paprika1/2teaspoon salt, 1/2 teaspoon chili powder 1/4 teaspoon freshly ground black pepper Juice of 1/2 lime 8 whole-wheat or corn tortillas Optional for serving Sour cream or Greek yogurt Fresh cilantro Diced avocado Salsa Recipes include: Sheet Pan Steak Fajitas Prep time: 15 minutes • Cook time: 15 minutes These fajitas are loved by both kids and adults and are so easy to make because, instead of in a skillet on the stovetop, this classic dish is cooked in the oven and needs minimal supervision. Colorful vegetables, lean protein, and your choice of toppings make it a dietitian-approved family favorite. Serves 4 to 6 Preheat the oven to 425°F. Line a sheet pan with parchment paper or a silicone baking mat Put the bell peppers, onion, and steak on the sheet pan. Drizzle the avocado oil over the vegetables and steak. Sprinkle with the cumin, garlic powder, paprika, salt, chili powder, & pepper. Toss vegetables and steak to coat evenly. Spritz lime juice on top Bake for 10 to 15 minutes, or until the steak reaches your desired doneness (internal temperature of at least 145°F) and the veggies are crisp-tender. Remove and let rest for 5 to 10 minutes. Serve with tortillas and any toppings, as desired Time-saving tip: To reduce food prep time, use a food processor to cut the vegetables. Per serving: Calories: 538; Total Fat: 20g; Saturated Fat: 3g; Cholesterol: 45mg; Sodium: 921mg; Carbohydrates: 53g; Sugar: 7g; Fiber: 8g; Protein: 33g
✔ Author(s): Brittany Poulson
✔ Title: The Healthy Family Cookbook: 100 Fast and Easy Recipes for the Whole Family
✔ Rating : 4.4 out of 5 base on (858 reviews)
✔ ISBN-10: 1641529741
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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