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One-Pan Steak Fajitas One Star

One-Pan Steak Fajitas

Get Ready

Servings: Serves 4 to 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

You'll need to marinate the steak for 30 minutes for this recipe. Broiler intensities vary; be sure to check the vegetables and steak often throughout cooking so they don't burn.
3 Tbsp. vegetable oil, plus extra for pan
2 garlic cloves, minced
1 tsp. sweet or smoked paprika
1 tsp. dried oregano
Salt and pepper
1 1/2 lb. flank steak, trimmed
1 large red onion, halved and sliced thin
1 pint grape tomatoes, halved lengthwise
1 red bell pepper, halved, seeded, and sliced thin
1 green bell pepper, halved, seeded, and sliced thin
2 Tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. ground coriander
1/3 cup roughly chopped fresh cilantro
12 (6") flour tortillas, warmed
Sour cream, for serving (optional)

directions:

1. In a small bowl, stir together 1 tablespoon oil, garlic, paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper and rub all over steak. Let steak sit at room temperature for 30 minutes.
2. Place a rack in the uppermost part of oven (or use the upper-middle position if steak will be less than 1" from broiler). Set the bottom of a broiler pan and the top of a broiler pan side by side in oven. Turn broiler to high and heat pans for 5 minutes.
3. In a medium bowl, toss together onion, tomatoes, bell peppers, and remaining 2 tablespoons oil and season with salt and pepper. Turn vegetables out onto hot broiler pan bottom and broil until they begin to char, 5 to 7 minutes.
4. Carefully remove broiler pan bottom from oven and set hot broiler pan on top. Brush top pan with oil. Place steak on pan, return to oven, and broil until browned and sizzling, 6 to 12 minutes. Turn steak over and cook the other side until browned and steak registers 130 degrees, 5 to 6 more minutes.
5. Transfer steak to a cutting board, tent with foil, and let rest 10 minutes. In a small bowl, whisk together lime juice, cumin, coriander, and 1/4 teaspoon pepper. Pour over vegetables and stir to release any browned bits from the pan. Transfer to a platter and sprinkle with cilantro.
6. Thinly slice steak across the grain, add to platter alongside vegetables, and serve with tortillas and sour cream (if using).
Source: Hannaford fresh Magazine, May - June 2017

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Quantity Ingredients  
3 Tbsp. vegetable oil, plus extra for pan  
2 garlic cloves, minced  
1 tsp. sweet or smoked paprika  
1 tsp. dried oregano  
Salt and pepper  
1 1/2 lb. flank steak, trimmed  
1 large red onion, halved and sliced thin  
1 pint grape tomatoes, halved lengthwise  
1 red bell pepper, halved, seeded, and sliced thin  
1 green bell pepper, halved, seeded, and sliced thin  
2 Tbsp. fresh lime juice  
1 tsp. ground cumin  
1 tsp. ground coriander  
1/3 cup roughly chopped fresh cilantro  
12 (6") flour tortillas, warmed  
Sour cream, for serving (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories n/a
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 6 g (30%)
Cholesterol 70 mg (23%)
Sodium 970 mg (40%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 6 g (24%)
Protein 31 g (51%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium 490 mg (9%)
Iron n/a
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