Serves 4

Prep time: 30 minutes

When you’re looking for a weeknight meal that is high in flavor, but low on time, this one is it. It also comes together on a single sheet pan, so all you have to do is toss, bake, and serve.

You may think you’ll miss out on the tortillas usually served here, but after one bite, you’ll see that the real flavor comes from the juicy steak, tender veggies, and smoky seasonings.

Use the sheet pan technique in the directions to easily cook everything together. I'm all for fast and simple!

Ingredients

Fajitas:

• 3 bell peppers, any color, sliced

• 1 onion, sliced

• 1 pound flank steak, sliced thin

• 2 teaspoons cumin

• 2 teaspoons chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

Salad:

• 1/2 cup olive oil

• 1/2 cup chopped cilantro

• Juice of 2 limes

• 1 clove garlic, minced

• Sea salt, to taste

• 6 cups chopped greens of your choice, such as Romaine, spinach, kale, or combination

For serving:

• Salsa

• Sour cream

• Lime wedges

Instructions

• Preheat oven to 375 degrees F.

• Toss the vegetables and steak with the seasonings and olive oil. Spread on a baking sheet and bake for 10-15 minutes, until steak is cooked and veggies are charred and tender.

• While veggies are cooking, put the olive oil, cilantro, lime juice, and garlic in a jar and shake until combined. Season with salt, to taste. Toss with the greens in a large bowl.

• Serve the salad topped with the steak and vegetables and your choice of accompaniments.