• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion. Slice top off green pepper; core and deseed, then cut into 1⁄2-inch-thick rings. Dice tomato into 1⁄4-inch pieces. Peel and finely chop garlic.

• Toss potatoes, onion, and green pepper on a foil-lined baking sheet with a large drizzle of oil, 2 tsp Fajita Spice (4 tsp for 4 servings), a big pinch of salt, and pepper. • Spread veggies out in a single layer. Roast on top rack until browned and tender, 20-25 minutes. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes.

• Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl. Microwave until softened, 20-25 seconds. Set aside to cool. • Once cooled, stir in mayonnaise and remaining Fajita Spice until combined. Season with a pinch of salt and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper. • Remove pan from heat; cover to keep warm. Use pan used for steak here.

• Once veggies are done, carefully remove baking sheet from oven. Sprinkle cheddar and pepper jack over veggies. Return to oven and bake until cheese melts, 2-3 minutes.

• Carefully top veggies on sheet with tomato and fried eggs. Drizzle with garlic mayo and serve directly from sheet for a family-style experience. Thinly slice steak against the grain; serve atop veggies.