This sheet pan dinner is ready in under 30 minutes and uses just one dish! Perfect for busy weeknights and it is a healthy sheet pan dinner too! Plus, leftovers are GREAT!
In a large mixing bowl, combine sliced flank steak, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated. *If time allows, let this marinate in the fridge for 4 hours or overnight.
Spread the steak mixture onto the prepared baking sheet along with sliced peppers and onions and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.
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