SUPPERS

Now you can make a healthful, perfectly caramelized dinner in your oven with little fat and no heavy sauces. All it takes is a rimmed sheet pan, strategically arranged ingredients, and high heat to seal in moisture while giving food a golden exterior. Get yourself a good sheet pan (or two) and let it become the workhorse for super-simple suppers.

Flank Steak Fajitas

Hands on 15 minutes Total time 38 minutes Serves 4 Nonstick cooking spray

1 lb. boneless beef flank steak or top sirloin steak

1 green bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 small red onion, thinly sliced

2 Tbsp. olive oil

1 to 2 Tbsp. low-sodium Southwest or fajita seasoning blend 1/2 tsp. kosher salt 1/2 tsp. black pepper

8 whole-wheat flour tortillas

1 lime, cut into wedges Pico de gallo, crumbled queso fresco, and/ or reduced-fat sour cream for serving (optional)

1. Preheat oven to 450°F. Lightly coat a rimmed sheet pan with cooking spray. Place steak in middle of the pan, then scatter bell peppers and onion around steak in a single layer. Drizzle with oil, then sprinkle with Southwest seasoning, salt, and black pepper; toss lightly to coat. Roast 8 minutes; turn steak over and stir vegetables. Return to oven and roast 8 minutes more or until steak reaches desired doneness (1 45 °F for medium).

2. Transfer steak to a cutting board. Loosely tent with foil; let rest

5 minutes. Meanwhile, wrap tortillas in foil and warm in oven 5 minutes.

3. To serve, thinly slice steak against the grain into strips. Serve with warm tortillas, roasted vegetables, lime wedges, and pico de g a llo, queso fresco, and/or sour cream, if desired.

PER SERVING 395 c a l ., 2 0 g fat (5 g s at .),

6 7 6 mg sodium, 4 g sugars, 1 8 g fiber,

36 g protein