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Classic beef fajitas made with flank steak and peppers, but instead of being cooked on the stove-top they are baked. The steak cooks up tender and juicy while the vegetables are tender as well. It is a great way to cook fajitas because you won’t need to watch them on the stove-top. All of the prep work is slicing up the flank steak, peppers and onion. Making this meal quick enough to make for a busy weeknight meal. Since all of the ingredients in the fajitas are gluten-free, if you want to make this a gluten-free meal, instead of serving the fajitas over flour tortillas, use corn tortillas instead.
Slice your steak into long thin strips and place them into a large bowl. Slice the bell peppers and onion and mix with the meat. Drizzle olive oil and lime juice into the mixture. Season with salt, garlic powder, ground cumin and paprika. The cumin and paprika give these fajitas a spicy and delicious flavor, but if you prefer less heat you can reduce the amount used. Spread the mixture out into a baking dish and bake until the steak and vegetables are tender.
Baked Beef Fajitas
Ingredients
- 1 pound flank steak
- 3 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
Instructions
- Preheat oven to 350 F. Slice steak into long strips and mix with the sliced bell peppers, onion, olive oil, lime juice and seasonings in a large bowl.
- Spread mixture out into a baking dish. Bake for 25-30 minutes. Serve on tortillas.