Quick & Easy Beef Fajitas – 6 Freestyle Points
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This is exactly how dinner should be: fast, easy, and full of flavor! I love that this tasty meal on the table in 30 minutes.
However, if you have a little bit of extra time you can marinate the steak ahead of time with some olive oil and the dried spices listed below for some extra flavor, but it’s not necessary.
If you’re like me you’ll figure out that you’re making beef fajitas about 40 minutes before dinner needs to be on the table.
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.
Prep time: 10 minutes Cook time: 15-20 minutes Serves: 6
Quick & Easy Beef Fajitas Ingredients
1½ lb. flank steak, sliced into thin strips
1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
1 large red onion, thinly sliced
2 T. extra virgin olive oil
1 T. ground cumin
2 t. chili powder
½ t. cayenne pepper
1 t. red pepper flakes
Sea salt and black pepper, to taste
½ c. fresh cilantro leaves, roughly chopped, optional
1 large lime, sliced
Optional:
1 large avocado, diced
Corn tortillas or large lettuce leaves
NOTE: The 6 Freestyle points do not include avocado or corn tortillas
More Delicious, Low Point Weight Watchers Freestyle Recipes Here!
Quick & Easy Beef Fajitas Directions
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, peppers, red onion, 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.
Spread the steak and pepper mixture onto the prepared baking sheet 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 (add 2 points for 1/4 cup), corn tortillas (add 2 points for a 6″ corn tortilla), or lettuce wraps (ZERO points) for a low-carb option, if desired. Enjoy!
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Quick & Easy Beef Fajitas
Looking for a delicious and satisfying meal? Try beef fajitas! Sizzling strips of seasoned beef, peppers, and onions!
Ingredients
- 1½ lb. flank steak, sliced into thin strips
- 1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
- 1 large red onion, thinly sliced
- 2 T. extra virgin olive oil
- 1 T. ground cumin
- 2 t. chili powder
- ½ t. cayenne pepper
- 1 t. red pepper flakes
- Sea salt and black pepper, to taste
- ½ c. fresh cilantro leaves, roughly chopped, optional
- 1 large lime, sliced
- Optional: 1 large avocado, diced Corn tortillas or large lettuce leaves
Instructions
- 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, peppers, red onion, 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.
- Spread the steak and pepper mixture onto the prepared baking sheet 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.
- Serve immediately with diced avocado (add 2 points for 1/4 cup), corn tortillas (add 2 points for a 6″ corn tortilla), or lettuce wraps (ZERO points) for a low-carb option, if desired. Enjoy!
Notes
NOTE: The 6 Freestyle points do not include avocado or corn tortillas
