Ingredients
1.5 pounds flank steak
2 bell peppers (1 red, 1 green), thinly sliced
1 large onion, sliced
1 cup lime juice (fresh or store-bought)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lime, cut into wedges
Optional: fresh cilantro for garnish
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, whisk lime juice, olive oil, chili powder, cumin, paprika, salt, and pepper.
Cut flank steak into 1/4-inch strips and add to the marinade. Toss to coat and refrigerate for 20 minutes.
Add sliced peppers and onions to the marinade, stir to coat.
Spread the steak and vegetables evenly on the prepared baking sheet in a single layer.
Roast for 15-20 minutes, until steak is browned and vegetables are blistered.
Remove from oven and immediately squeeze fresh lime juice over everything. Garnish with lime wedges and cilantro if desired.
Notes
Flank steak can be substituted with sirloin or skirt steak
Use parchment paper for easy cleanup
Add avocado or lime wedges as a fresh garnish
Let the roast steak rest for 5 minutes before serving to retain juices
- Prep Time: 20
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of sheet pan contents)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg