Sheet Pan Steak Fajitas
"Look in the precut refrigerated produce section for a blend of sliced multicolored peppers. If starting from whole peppers, use about 2 medium peppers in each color (this step can also be done ahead). Fajita steak, or thinly sliced flank steak, is a relatively new addition to the meat counter. It’s ideal for quick cooking, especially in stir-fries. If you can’t find it, freeze a 12-ounce flank steak for about 5 minutes before slicing so the meat is easier to work with. Warm the tortillas in a skillet or right on the burner of your stove over medium heat...."
INGREDIENTS
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2 tablespoons olive oil
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1 teaspoon ground cumin
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3/4 teaspoon kosher salt, divided
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1/2 teaspoon ground chipotle chile powder
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1/2 teaspoon black pepper
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12 ounces fajita steak (thinly sliced uncooked, unseasoned flank steak)
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2 (8-oz.) pkg. presliced multicolored bell peppers
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1 1/2 cups sliced yellow onion
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Cooking spray
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1/4 cup cilantro leaves
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1 lime, cut into wedges
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1/2 cup light sour cream
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1 tablespoon fresh lime juice
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1/4 teaspoon ground red pepper
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8 (6-in.) corn tortillas
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