Steak & Cauliflower Sheet Pan Fajita Bake

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Start to finish: 30 minutes
Impresses: 4

Ingredients
¼ cup olive oil
¼ cup orange juice
1 lime, juiced
1 tablespoon garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
¼ cup cilantro, chopped
1 pound flank steak, sliced against the grain
1 head cauliflower, cut into small florets
1½ cups Monterey Jack cheese, shredded
8 flour or corn tortillas
Queso fresco, for topping (optional)
Cilantro, chopped, for topping (optional)
Red onion, sliced, for topping (optional)
Lime wedges, for topping (optional)

Method
In a small bowl, whisk together olive oil, orange juice, lime juice, garlic, chili powder, ground cumin and cilantro. Add sliced flank steak and cauliflower to a gallon-sized zip-close bag. Pour in marinade and seal the bag. Marinate at least 30 minutes, but 2–4 hours is ideal.

Once ready to bake, heat oven to 450 F. Line a baking sheet with foil and set aside. Spray foil with cooking spray. Remove steak and cauliflower from marinade and place in an even layer on baking sheet.

Top with shredded Monterey Jack cheese, and bake 12–15 minutes or until steak is at your desired doneness.

Serve in warm tortillas with toppings of choice.