Thumbs up for convenience. Flank steak is always great, and the spice blend is pretty solid for the veggies, though for our palates, it could probably use another 1/2 tsp salt.
However, if you have time, stick to making traditional fajitas in a cast iron pan, and cook the meat separately from the veggies. The combination of everything in the same baking sheet results in a lot of liquid that has nowhere to go, so the texture of some of the items never gets that charred exterior that makes restaurant fajitas so good.
That said, this will feed your family and it only takes about an hour to make (if you're a slow chopper like I am), and clean as you go. It also serves in the same pan it cooks in, which is always a nice weekday feature.
