Sheet Pan Steak Fajitas
What You’ll Need
For the dish
1½–2 lb flank steak or skirt steak, sliced
3 bell peppers (any colors), sliced
1 large red onion, sliced
2 Tbsp olive oil
2 Tbsp lime juice (about 1 lime)
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
¼ tsp cayenne (optional but fab)
For serving
Warm tortillas (flour or corn)
Sour cream or Greek yogurt
Avocado or guac
Fresh cilantro
Extra lime wedges
How to Make
Preheat to 425°F
First, let’s make the fajita marinade.
In a large bowl, whisk: olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne.
Next, it’s time to toss it all together.
Add sliced steak, peppers, and onions. Toss until everything is glossy and coated. Spread everything out on the sheet pan in an even layer, steak nestled right in with the veggies.
Now, it’s time to roast!
Roast for 15–18 minutes, until veggies are caramelized and steak is cooked but still juicy (I like mine Med/Med Rare so an internal temp of ~135-140°F). If you want a little char, turn on the broiler for 2–3 minutes at the end.
Finally, it’s time to eat!
Let rest for 5 minutes, then pile everything into warm tortillas and top with: creamy sour cream, buttery avocado, cilantro, and a squeeze of lime.
Enjoy!
