This dish is simple and mess-free - all the cooking is done on one sheet tray!
Be sure to slice your meat against the grain to avoid stringy and chewy steak. We used top round steak, but you can use the cut that you like best.
Serve this dish pre-made or set it up buffet style so your family can customize their own meal.
What you need:
- 2 garlic cloves, minced
- 2½ tbsp olive oil
- 1½ tbsp no-salt-added Mexican seasoning
- 2 medium carrots, cut into ribbons with vegetable peeler
- 2 medium red and/or yellow bell peppers, halved and sliced
- 1 medium yellow onion, halved and sliced
- 1 jalapeño pepper, sliced crosswise
- 1¼ pounds top round steak, thinly sliced against the grain
- 8 (6-inch) flour tortillas
- 3 tbsp fresh lime juice
- Optional toppings: shredded lettuce, reduced fat shredded Cheddar cheese, salsa, guacamole and/or plain Greek yogurt
What to do:
- Preheat oven to 475°. Position 2 oven racks to center and next lower positions. Place large rimmed sheet tray on center rack. Preheat 10 minutes.
- In small bowl, whisk garlic, oil, and seasoning.
- In large bowl, toss carrots, bell peppers, onion, jalapeño, and 2/3 oil mixture until well combined.
- Spread vegetable mixture in single layer on hot tray. Roast 8 minutes.
- In same large bowl, toss steak and remaining 1/3 oil mixture.
- Push vegetable mixture to 1 side of tray. Place steak in single layer on opposite side of tray and return to center oven rack.
- Wrap tortillas in aluminum foil. Place on lower oven rack.
- Roast steak, vegetables and tortillas 5 minutes.
- Remove from oven.
- Drizzle steak and vegetables with lime juice.
- Serve in tortillas with toppings, if desired.
- Note: For additional flavor, refrigerate vegetables and steak after tossing in oil mixture up to 4 hours before cooking.
