Name: Toaster-Oven Steak Fajitas
Total time: 45 min
Ingredients: 2 small green and/or red bell peppers , stemmed, seeded, and cut into ½-inch-wide strips; 1 red onion , halved and sliced ½ inch thick; 2 garlic cloves , sliced thin; 4 teaspoons vegetable oil , divided; ½ teaspoon table salt , divided; ½ teaspoon pepper , divided; 2 teaspoons chili powder; 1 teaspoon packed brown sugar; 1 (12- to 16-ounce) flank steak , trimmed; 1½ teaspoons lime juice , plus lime wedges for serving; 6–8 (6-inch) flour tortillas , warmed

Why This Recipe Works

Fajitas are a sizzling spectacle, but we wanted a recipe that was more about flavor than theater and could be done all within your toaster oven. We chose flank steak, preferred by tasters for its beefy flavor, tenderness, and availability, and relied on a dark-colored spice rub to mimic the color and flavor of searing. A mixture of chili powder, brown sugar, salt, and pepper did the trick. Cooking our peppers and onions spread out on a small rimmed baking sheet on the lowest rack of the toaster oven ensured that the vegetables browned but didn’t steam. Pushing them to one side after 10 minutes made room for our steak to roast to perfection while the vegetables finished cooking. While the meat rested, we tossed our tender peppers and onion with a spritz of lime juice to liven up the flavors.

Before You Begin

Feel free to use yellow or orange bell peppers for a more colorful presentation. We prefer to cook this steak to medium so that it is less chewy and therefore easier to eat. Serve with your favorite fajita toppings.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Toss bell peppers, onion, and garlic with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper together on small rimmed baking sheet, then spread into even layer. Roast until vegetables are starting to soften, about 10 minutes.

Meanwhile, combine chili powder, sugar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Cut steak with grain into 2½- to 3-inch-wide strips. Pat steaks dry with paper towels, rub with remaining 1 teaspoon oil, and sprinkle with spice mixture.

Remove sheet from oven and push vegetables to one half of sheet. Place steaks on now-empty side of sheet, spaced evenly apart. Roast until vegetables are spotty brown and meat registers 130 to 135 degrees (for medium), 7 to 10 minutes.

Transfer steaks to cutting board, tent with aluminum foil, and let rest for 5 minutes. Toss vegetables with lime juice and any accumulated juices on sheet; transfer to serving platter. Slice steaks thin against grain and transfer to platter with vegetables. Serve steak and vegetables with tortillas and lime wedges.