Pan Baked Steak Fajitas

We bought a half cow again. So we have a LOT of grass fed beef. I typically make my favorite chicken fajitas when I’m craving mexican but I thought steak fajitas sounded amazing and we had a ton of ribeye. So, I basically made my chicken fajita recipe into steak. One nice thing about this recipe is that the steak takes a fraction of the time to cook. It was super easy and while I love myself a nice big ribeye steak, this was a nice change of pace and flavor. You could use other cuts of steak but I haven’t tried it and I just love the nice bites of fat on ribeye.

Here is how I made them:

Ingrdients:

• Steak: I used 3 ribeye that averaged out to be about 16 ounces each.
• 1-3 Bell Peppers: I used a 3 pack of the tri color
• 1 onion or a tsp of dried onion flakes (like I used since I didn’t have any fresh onion)
• 1 TBS chili powder
• 1/2 tsp cumin
• 1/2 tsp sea salt I buy my Redmonds Real Salt at Thrive Market
• 1/2 tsp pepper
• 3 garlic cloves or 3/4 tsp garlic powder.
• 2 limes to squeeze on top (optional)
• 2 TBS avocado oil

Directions:

1. Preheat oven to 400 degrees.

2. Cut up the steak into small pieces. I like to use scissors. Place the steak onto 2 large stainless steel cookie sheets lined with parchment paper. Make sure there is plenty of space so that your bell peppers and onions have space to crisp up some.

3. Chop sweet bell peppers and onions and add them to the steak.

4. Drizzle steak and veg with avocado oil.

5. In a small bowl bowl mix your garlic, spices well then sprinkle over meat and veg mixture and toss it with your hands. If it seems dry feel free to add a smidge more oil or a little water or beef broth.

6. Place in the oven and cook at 400 for 10 minutes, then turn the broil function on your oven and let it crisp up the bell peppers some for a few minutes. Be sure to watch carefully so you don’t burn your food.

7. Take everything out of the oven.

8. Enjoy!

You can cut limes in half and squeeze out the juice over your finished dish. if you like.

Add to food of choice or with some yummy organic corn tortillas or eat it plain.

My kiddos and hubby ate theirs over rice and I ate as is but these would be tastey on a salad or with black beans as well.

TIP: I like to prep this meal well before dinner time. I will cut the steak when it’s semi defrosted and still a smidge frozen. This makes it easier to cut. Then I just pop it all in the oven when it’s dinner time.

If you live in the Rochester MN area and would like to know the local farmer we get out amazing grass fed beef from shoot me an e-mail at livingcleanandfit@yahoo.com

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