Seasoning Mix

1 Tablespoon each Kosher salt and cornstarch

2 teaspoons Smokey paprika

1 teaspoon each:

sugar

garlic powder

onion powder

cumin

white pepper (black pepper is fine)

oregano

1/2 teaspoon cayenne

What you need:

Flat Iron Steak (skirt steak is fine as well—a pound or so, basically you want something not more than an inch thick)

2 bell peppers (I prefer 1 red and 1 orange) sliced in thin strips

1 sweet onion (I prefer red onion, a Vidalia or other sweet onion is fine too) sliced in vertical thin slices

Olive Oil

Coarse salt to season to taste

Tortillas, sour cream, guacamole, cheese, Pico de gallo, cilantro, whatever you want to serve with your fajitas.

Make It

Rub the flat iron steaks with half the seasoning, and put the other half in a jar and set aside for next time.  Let the steaks rest at room temp for at least an hour.

Preheat oven to 420 Fahrenheit.

Place the veggies on a sheet pan and move to the outside, leaving a spot in the center for the steak and place the steaks in the center.

25 minutes should do it, stirring the veggies about halfway through.  You might want to check the meat a little earlier and take it out and while it is resting, let the vegetables cook just a little longer.