Paleo Sheet Pan Fajitas

Enjoy these delicious paleo sheet pan fajitas dinner, no need to stand over the stovetop, and less mess and dishes to get cleaned up.

Ingredients

• 1 lb. grass-fed flank steak, cut into 1/2 inch strips about 2 inches long
• 2 teaspoon Himalayan pink salt
• 1 red and yellow bell pepper, seeded and thinly sliced
• 1 yellow onion, cut into quarters, and thinly sliced
• 3 cloves of garlic pressed or chopped finely
• 2 tablespoons avocado oil
• 1 tablespoon white wine vinegar
• 2 tablespoons coconut aminos
• 1 tablespoon chili powder
• 1 tsp oregano
• 1 lemon, juiced, about 3 tablespoons needed
• 1 bunch fresh cilantro, chopped

Directions:

1. Preheat oven to 425º F.
2. In a bowl mix oil, coconut aminos, lemon juice, chili powder, garlic, and oregano and set aside.
3. Place flank steak in a bowl and season with Himalayan pink salt add peppers and mix in the set-aside liquid and toss together until all are coated evenly.  
4. Place on a non-stick or aluminum covered sheet pan and spread evenly. 
5. Bake for approximately 12 to 15 minutes or until vegetables are tender and steak is cooked through.
6. Serve nestled in grain-free Tortillas, topped with salsa or pico de Gallo, dairy-free sour cream, and fresh cilantro.

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