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Prep 30min
Total30min
Ingredients14
Servings6
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Ingredients
2
tablespoons chili powder
2
teaspoons ground cumin
2
teaspoons salt
1/2
teaspoon garlic powder
1
medium red onion, halved and cut into 1/4-inch slices
2
medium red or yellow bell peppers, cut into 1/4-inch strips
1/4
cup vegetable oil
1 1/3
lb beef flank steak
6
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
Make it FRESH toppings, as desired
Lime wedges
Sour cream
Salsa
Guacamole
Chopped fresh cilantro
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Steps
1
Position oven rack 4 inches from broiler. Spray 18x13x1-inch pan with cooking spray. In small bowl, mix chili powder, cumin, salt and garlic powder.
2
In large bowl, toss onion, bell peppers, 2 tablespoons of the vegetable oil and 1 tablespoon of the seasoning mixture; mix until evenly coated. Transfer vegetable mixture to pan in single layer, allowing room for steak. In same bowl, add remaining 2 tablespoons oil and remaining seasoning mixture. Add steak; rub mixture into steak. Transfer steak to pan with vegetables.
3
Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil. Let stand 5 minutes. Stir vegetables, and return to oven 2 to 6 minutes or until vegetables are blackened in spots.
4
Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with remaining ingredients.
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Feel free to use your favorite bell pepper, and add color by choosing a variety like yellow, red and orange.
You may notice some watering out on sheet pan after baking, which is normal. Simply pour off the liquid before serving.
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