Steak Fajita Lettuce Cups

Gawd how I love steak! Did you know you could totally cook a pound of flank in the oven and it comes out perfectly juicy? Hell yeah! No mess, just a couple of sheet pans and an entire meal is ready! You're welcome that I made it low calorie!

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

salt and pepper (about 1/4 teaspoon of each or your preference)

1 lb Flank Steak

2 Onions (sliced into 1/4 inch thick circles)

2 Bell Peppers (sliced in strips)

1 Zucchini (sliced into half moons)

1 Lettuce (peeled to make cups)

Guacamole

INSTRUCTIONS:

1. Position racks in the upper and lower thirds of your oven and place 2 rimmed baking sheet on each. Preheat the oven to 500 degrees. Close the damn door 'cause it's gonna get HOT!

2. Combine the oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub the steak with half of the spice mixture like you were giving it a tender massage. Place the other half of the spice mixture into a bowl with all the veggies and toss to coat.

3. Place the steak on the top rack sheet pan. Carefully spread the veggies onto the lower rack pan. As soon as it touches the pan they will sizzle! Roast until the steak and veggies start to brown, about 8 minutes.

4. Flip the steak and stir the veggies. Turn the broiler to high and continue cooking until the steak is at your desired doneness (120 degrees for medium rare - like it should be!) Give the veggies 6 more minutes.

5. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing. LET IT REST or all that juicy-ness will spill out while cutting and dry out your steak. Don't fuck it up at the end by slicing too early!

6. Slice the steak across the grain and serve in lettuce cups with the veggies and guacamole.

Make a Margarita and tell Alexa to put on some salsa music while you devour your steak fajitas! But first, take a picture and tag it to #cookingwithmargot Cheers!