1lb bagmini sweet pepperscut in half lengthwise and seeded
1largered onionthinly sliced
½cupfresh cilantro leavesroughly chopped
Corn tortillas or large lettuce leaves
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
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.
Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!
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.