Ingredients
Scale
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1.5 lbs flank or sirloin steak, cut into 1.5-inch cubes
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3 bell peppers (any color), chopped into chunks
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1 large red onion, cut into chunks
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2 tablespoons olive oil
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Juice of 1 lime
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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1 teaspoon cumin
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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Optional: crushed red pepper flakes for a little heat
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Wooden or metal skewers (if using wooden, soak in water 30 minutes ahead)
Instructions
- Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Make the marinade: In a large bowl, whisk together olive oil, lime juice, and all the seasonings.
- Add steak and veggies to the bowl and toss until everything is well coated. Let it sit for 10–15 minutes if you have time (or cover and refrigerate for up to 4 hours).
- Assemble your skewers: Thread the steak, peppers, and onions onto skewers, alternating for color and even cooking.
- Lay the skewers on your sheet pan, giving a little space between each to roast properly.
- Bake for 18–20 minutes, flipping the skewers halfway through. You want the steak to be just cooked through with some crispy edges on the veggies.
- Serve hot, either right on the skewer or wrapped in warm tortillas with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
