Sheet Pan Steak, Bell Pepper, Onion & Carrot Fajitas with Lime Crema

Directions

1. Preheat the oven to 450°F and line a baking sheet with foil if desired.
2. Rinse and dry the produce, then slice peppers and onion, and cut the carrot into long pieces.
3. Combine the spices in a small cup or bowl and set aside.
4. Pat the steak dry and place it in the center of the sheet pan. Drizzle with a little oil and season on both sides with half of the spice mix.
5. In a bowl, toss the peppers, onion, and carrot with the remaining spices and a drizzle of oil until coated.
6. Spread the vegetables around the steak on the sheet pan and roast in the oven until the veggies are tender and the steak reaches your preferred doneness, about 13–15 minutes, turning the veggies and flipping the steak halfway through.
7. Meanwhile, whisk the yogurt with lime juice and the remaining spices to form a creamy crema.
8. Rest the steak briefly, then slice it thinly against the grain.
9. Warm the tortillas in a skillet, oven, or microwave if desired, then serve by portioning the steak and vegetables into tortillas and drizzling with lime crema.