Beef Fajitas on a Sheet Pan

First, preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). To make the dish more efficient, line a baking sheet with aluminum foil for easy cleanup.

Next, combine sliced bell peppers, onions, 2 teaspoons of oil, 3/4 teaspoon of salt, 1/2 teaspoon of chili powder, garlic powder, 1/4 teaspoon of pepper, and 1/4 teaspoon of cumin on the prepared baking sheet; mix well to coat everything evenly.

Then, create a space in the center of the baking sheet by spreading the veggie mixture around its edges. This will allow for a perfectly cooked steak in the center.

After that, place the flank steak in the center of the baking sheet and brush it with the remaining 1 teaspoon of oil. Sprinkle the steak with the remaining salt, chili powder, pepper, and cumin, and rub it in to coat everything evenly.

Once you've done that, put the baking sheet in the preheated oven and bake until the veggies are tender and browned around the edges, and the steak is beginning to firm up and is hot and slightly pink in the center. This should take 12 to 14 minutes, or until it reaches your desired level of doneness. To check for doneness, insert an instant-read thermometer into the center of the steak and it should read 140 degrees Fahrenheit (60 degrees Celsius) for medium.

After taking the steak out of the oven, transfer it to a cutting board and let it rest for 5 to 10 minutes. This allows the juices to redistribute, making the steak more tender.

Then, thinly slice the steak and return it to the baking sheet. Add some lime wedges on top and serve with tortillas.