Sheet Pan Steak, Bell Pepper, Onion & Carrot Fajitas with Lime Crema

Photo from Mealime website HERE!~

I was perusing meal lime the other day when this recipe popped out. I love simple Sheet Pan meals. This steak fajita version had a ton of veggies that cooked along with the meat, so an all in one meal. However, I did decide to serve air fryer crispy potato wedges with it.  

Most of the time when I try new recipes, I make small changes. This recipe was no exception. I've always preferred my steak cooked through - well done -  so needed to come up with a direction that left me with well cooked beef strips.  Searing the steak in a pan before roasting seemed the best option, but I didn't want to over cook too much.

I heat a frying pan with a little oil in it on a fairly high heat, salt and peppered the steak, then quickly seared them on both sides to start the cooking process.  You don't want them to cook all the way through. I also cut back on the cumin a bit. Not my fav spice, so used a smaller amount in the spice mix and left it out of the crema. Still had tons of flavor. And I used a mix red, yellow and orange peppers. The original had half green peppers, but I don't love their bitter taste. 

That's it for changes. The rest was pretty much like the original recipe.  I ate mine with just the lime crema the way they showed. My husband and son added a little cheese and salsa to theirs.  Avocado would be another great addition. My only advice is to only add small amounts of these extras so the great flavor of the meat and veggies can take the starring role. 

Enjoy!

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Sheet Pan Steak, Bell Pepper, Onion & Carrot Fajitas with Lime Crema

Serves 4

2                     Medium carrots (not traditional so I consider this optional)
4                     Bell pepper - red, orange, yellow (at least 2 colors), seeded and cut lengthwise in strips

1                     Red onion, cut lengthwise in slender wedges

2                     Carrots, Peel, trim, quarter, then cut crosswise into 3-inch long pieces
1                     Limes
1 C                 Plain Greek yogurt
1                    Medium red onion
8                    Small flour tortillas
1 ½ lb.           Sirloin (New York strip) steak

extra virgin olive oil

Spice mix for meat and veggies

1 T                 Chili Powder

1 T                 Cumin (I used 1/2 T as not my fav spice and still had great flavour)

2 tsp.              Garlic Powder

2 tsp               Paprika

1-1/2 tsp         Salt

1/4 tsp            Black pepper

1/8 tsp            Cayenne Pepper (optional)

Crema

1                     Lime

1 C                 Plain Greek yogurt 

1 tsp               Garlic powder 1

1 tsp               Cumin (I left this out as already a lot of cumin on meat/veggies)

⅛ tsp              Salt            

Instructions - 

Preheat the oven to 450°F. Line a large baking sheet pan with aluminum foil and spray with Pam to make cleanup easier (optional). (NOTE - a standard cookie sheet was barely big enough for this. I would use an oversize larger one.) 

Place chili powder, cumin, garlic powder, paprika, salt, black pepper, and cayenne pepper in a small bowl and mix well.  Separate into two - half for meat, half for veggies. 

Pat steak dry with paper towels. Season with salt and pepper.  Heat 2 T oil in a frying pan over high heat. Sear steak quickly on both sides until slightly brown (this is my optional step to get meat cooked fully. If you like yours red in the middle, then skip searing them.) Place the steak in the center of the baking sheet; drizzle with 2 tsp. olive oil and sprinkle with half of the spice mixture (some on both sides), reserving half the spice mix for the veggies. 

Place the peppers, red onion and carrots into a bowl.  Sorinkle on the reserve half of the spice mix, then drizzle with 4 tsp olive oil. Toss until all is evenly coated. Place the veggies around the steak on the large baking sheet.  Juice 1 lime over both the steak and the veggies.  

Place the baking sheet in the oven and roast, stirring veggies and flipping steak halfway through, until veggies are tender and steak is cooked to desired doneness, 13-15 minutes. Remove from oven.

White the meat and veggies are cooking, juice the other lime into a smaller bowl. Add the yogurt  and spices to the bowl with the lime juice; whisk to combine the lime crema.

When the steak and veggies are done, transfer steak to the cutting board and thinly slice against the grain.  To serve, place 2 tortillas on each plate; fill with steak and veggies, then drizzle with lime crema. Or you can let guests serve themselves.

Enjoy!