Sheet Pan Beef Fajitas
A simple and easy enjoyable meal! Seasoned beef
with a medley of bell peppers and onions.
Recipe Prep 35 minutes Serves 6
1.5 lbs. grass fed rump roast, sirloin steak or flank steak
1 large organic red bell pepper
1 large organic green bell pepper
1 medium organic red onion
1 medium organic yellow onion
Oil - extra virgin coconut, expeller pressed avocado, or
grape seed
1 tsp. organic ground coriander
1 tsp. organic smoked paprika
1 tsp. organic garlic powder
1/2 tsp. organic chili powder
1/2 tsp. organic ground cumin
1/2 tsp. Himalayan salt
Optional: organic limes - cut into quarters
2 - stainless steel sheet pans - approx. 17 1/2 " x 12 1/2"
Slice peppers and onions into 1/4 inch strips and place into a
medium bowl. Mix with hands and then add just enough oil
to coat well. Transfer to a large stainless steel sheet pan.
Preheat oven to 425 degrees.
Slice the beef into thin strips, against the grain. Place into the same medium bowl and add seasonings and just enough oil to coat. Mix well and transfer to another large stainless steel sheet pan.
Note: Make sure both pans can fit into the oven side by side.
Place pans into the oven and roast for 10 minutes. Then pull out the pan of vegetables and stir and turn with tongs and place back into oven. Pull out the pan of beef and turn all the pieces over and place back into oven. Continue to roast for 10 more minutes.
Remove both pans from oven and add the beef to the pan of peppers and onions and pour beef juices over top.
If desired, squeeze limes over top and serve with organic whole wheat tortillas. Enjoy!
