Barbara Costello's Pan Steak Fajitas

Get that oven HOT! Preheat it to 475°. On a large baking sheet, toss your slices bell peppers, onion and garlic with your avocado oil, 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper.

Spread it all out into one even layer.

Pop that into the oven until the veggies are slightly brown at the edges -

about 7-10 minutes.

While the veggies roast, in a small bowl combine your chili powder, brown sugar, 2 teaspoons kosher salt, and 1 teaspoon pepper. Pat your sectioned steak nice and dry with some paper towels and then sprinkle that spice all over the pieces and rub it in.

Wrap your tortillas in some foil and set aside for now.

Remove your sheet pan from the oven and using a spatula, just push those veggies to one side of the pan.

Put your seasoned steak pieces on the space you just created. Pop the baking sheet back into the oven until the veggies are nicely browned and the meat registers about 135° for medium, about 8 minutes.

Take your sheet pan out of the oven and let steaks rest and veggies cool a bit. Pop your tortillas in the oven for about 5 minutes.

While they warm, take the veggies and toss in a bowl with the lime juice and slice the steak into nice bite-sized strips.

Assemble the steak and veggies on a serving platter with some sour cream, pico de gallo, guacamole or even some grated pepper jack to accompany.

Sprinkle with the chopped cilantro if you’re

using and serve with warm tortillas on the side.