These flank steak fajitas make for a tasty, healthy dinner in a pinch. Preheated sheet pans sizzle the meat and vegetables just like in a skillet, but with a whole lot more hands-off time.

Sheet-Pan Steak Fajitas

Serves 4

Active Time: 30 minutes

Total Time: 45 minutes

2 tablespoons extra-virgin olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 pound flank steak, trimmed

4 cups sliced onions

2 cups sliced bell peppers

2 cups sliced poblano peppers

8 (6-inch) corn tortillas, warmed

1/2 cup guacamole

Lime wedges for serving

Cilantro for garnish

1. Position racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500 F.

2. Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat. Carefully place the steak on the pan on the top rack. Carefully spread the vegetables on the pan on the lower rack. Roast until the steak and vegetables are starting to brown, about 8 minutes.

3. Flip the steak and stir the vegetables. Turn the broiler to high and continue cooking the steak to desired doneness (an instant-read thermometer inserted in the thickest part will register 120 F for medium rare) and the vegetables until charred, about 6 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes.

4. Slice the steak across the grain and serve in tortillas with the vegetables and guacamole. Serve with lime wedges and cilantro, if desired.

Recipe nutrition per serving: 492 Calories, Total Fat: 23 g, Saturated Fat: 6 g, Cholesterol: 92 mg, Carbohydrates: 35 g, Fiber: 8 g, Total Sugars: 9 g, Protein: 36 g, Sodium: 294 mg, Potassium: 954 mg, Phosphorus: 419 mg, Iron: 4 mg, Folate: 110 mcg, Calcium: 90 mg, Vitamin A: 3311 IU, Vitamin C: 137 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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