Sheet-pan fajitas have revolutionized traditional Mexican fajitas. The minimal cleanup and hands-off cooking method make this dish a quick, easy, and super tasty weeknight feast! Serve with a variety of toppings for diners to dress up their fajitas, such as bowls of fresh guacamole, corn, green onions, sour cream, cilantro, and lim wedges to squeeze overtop.

1. Move oven rack to top position, about 3 inches (8cm) from broiler element. Preheat broiler until hot. NOTE: consult oven manufacturer’s directions to see if the oven door should be left ajar. Line a large rimmed baking sheet with foil; spay foil with cooking spray.

2. Whisk together 2 tbsp (30ml) oil, lime juice, chili powder, cumin, celery salt and garlic powder in a large bowl. Add sweet peppers, jalapeño peppers and onion to the bowl and toss evenly to coat. Pour vegetables onto prepared baking sheet.

3. Pat steak dry with paper towel. Trim and slash edges of steak so it won’t curl when cooking. Drizzle with a bit of oil and rub all over to evenly coat; season all over with salt and pepper to your taste. Place on top of vegetables.

4. Place under broiler and cook for about 7 minutes, until meat has brown on top. Remove from oven and lift steak with tongs; stir vegetables. Turn steak over and place back on top of vegetables. Return to broiler and cook for 5 to 7 minutes until steak is browned and a digital instant-read thermometer inserted sideways into the centre of he steak reads 145 degrees F (68 degrees C) for medium-rare doneness at the least, or 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C) for well-done. Transfer steak to cutting board and let rest for 5 minutes.

5. Return vegetables to broiler and cook for about 5 minutes, or softened and lightly charred.