You guys have probably noticed a lot more simplified, entree-based recipes here on Tasty Yummies over the last few months. Much of this is due in large part to me having more nutrition clients and being able to speak one-on-one to the average, busy working person, who is oftentimes just beyond overwhelmed by the concept of making better choices with their food. This feeling of being unsure and overwhelmed can lead to failing before they even try. I hate hearing and knowing that. I also feel incredibly grateful to have this opportunity to step away from myself and see things from a different perspective. Food is my life but I know for many, even just one home cooked dinner a week is already more than what they are doing!
My first and foremost goal with this website has always been to inspire and empower, in the kitchen and with nutrition. I want everyone to know that eating well and making your health a priority, these things are totally accessible and possible.
Weeknight meals can be especially challenging for many, especially for those working full-time with packed schedules. Recipes can oftentimes overcomplicate things, with too many steps and too many strange not-so-easy-to-find ingredients and what happens is that suddenly fast food or processed package foods just seem so much more accessible and do-able. It’s just easier.
I have been actively working with my clients to simplify, to see that it doesn’t have to be long ingredient lists, with a need for overcomplicated tasks, skills or tools. Oftentimes our own weeknight meals here in my home consist of a simple, well-sourced protein like local pasture-raised beef or chicken or some wild caught sustainably-sourced fish and just a big pile of veggies, roasted, sautéed or raw. We season everything generously and have fun with flavor combos, it’s always yummy, but it’s uncomplicated and fuss-free. Most times hardly blog-worthy and I am totally OK with that.
With these realizations and this opportunity to connect with people on a much more personal level, I have been so much more inspired to share these types of meals, the simple food that real people are eating. Not the special-occasion stuff that have the “wow-factor” that can be so fun to create when you have a blog or any other outlet.
These Sheet Pan Steak Fajitas are literally the perfect example of this type of food. Marinate the meat and veggies in the seasonings the night before or first thing in the morning, you can even just do so an hour before cooking. (Heck, you can even skip this step and season just before cooking, in a pinch, it’s still amazing) Toss it all on a sheet pan, cook for a short time and voila, dinner is ready in under 2o minutes and it’s DANG good you guys. Here’s what’s also super cool about this recipe, you can also totally use chicken, pork or shrimp in this recipe, too. Cooking times may have to change accordingly, obviously.
We serve our Steak Fajitas with Siete Foods Cassava and Coconut Flour Fajitas, but you could also use my plantains tortillas for another grain-free option and of course, regular tortillas, flour or corn will also work, as well. Make your toppings to suit your tastes, cheese and sour cream if you do dairy, guacamole definitely, because DUH, pico de gallo or other salsas, hot scares, fresh cilantro, pickled jalapeños, etc.
I’d love to hear from you guys, what struggles do you face each week when meal planning, what types of weeknight meals are you looking for? Hit me up.
Sheet Pan Steak Fajitas
- 1 lb grass-fed flank steak, thinly sliced against the grain in 1/2-inch wide strips
- 1 red onion, thinly sliced into approx 1/2-inch wide strips
- 2 bell peppers, red, orange, yellow and/or green,thinly sliced into approx 1/2-inch wide strips
- 2 cloves garlic, minced
- ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil
- juice and zest from 1 lime
- 2 teaspoons mexican oregano, or regular oregano
- 2 teaspoons chili powder
- 1 teaspoon cumin powder
- ¼ teaspoon chipotle powder, optional
- sea salt and black pepper, to tase
- In a small bowl mix together all the dry seasonings. Add the spice blend to a large zip top bag, add the olive oil, lime juice and lime zest. Shake the bag to make sure everything is combined. Add the thinly sliced steak, peppers, and onions to the bag. Seal the bag and shake to make sure everything is evenly and well coated. Refrigerate for at least 1 hour or overnight.*
- Once ready to cook, preheat oven to 425ºF. Bring the meat and veggies out of the fridge to come to room temperate for a short time.
- Spread out the meat and veggies evenly on a large baking sheet. Place the baking sheet in the 425ºF oven and bake for 12-15 minutes. Cook until the meat is cooked to your liking and the veggies are soft with a crispy edge.
- Serve with your favorite tortillas and all your preferred fixins'. Enjoy.