Sheet pan steak fajitas are a go-to in my house. In the summer, we cut the veggies into large chunks and grill everything. As the summer fades, we refuse to live without our steak fajitas! Time to turn to the oven for a simple, one-pan fajita meal. Easy, quick, delicious! The Food Artist and I can’t get enough of these bad boys.
I don’t think I need to pitch you steak fajitas. We all know that the umami of seasoned beef paired with the tang of lime, salsas, and crisp veggies are to die for. What I will say, is these fajitas are the perfect weeknight meal. Easy and healthy, chock full of veggies and flavorful sauces and salsa, you can’t go wrong here. Freshly flavored steak fajitas for the win!!
Sheet Pan Steak Fajitas
Prep time
Cook time
Total time
These one-pan steak fajitas are the perfect weeknight meal. Easy and healthy, chock full of veggies and flavorful sauces and salsa, you can't go wrong here. Freshly flavored steak fajitas for the win!!
Author: Skylar Edberg with The Eclectic Kitchen
Recipe type: Dinner, Lunch, Weeknight
Cuisine: Mexican, Gluten-Free
Serves: 8 servings
Ingredients
- 1 pound flank steak, pounded until ½ inch thick
- 1 orange bell pepper, sliced thinly
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- ½ red onion, sliced thinly
- ¼ cup olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 lime, juiced
- salsa verde, this is our fave salsa verde recipe
- avocado crema
- pico de gallo
- fresh cilantro
- lime wedges
- 8 corn tortillas, warmed
Instructions
- METHOD
- Preheat oven to 450 degrees and grease a rimmed baking sheet with non-stick cooking spray.
- Lay the flank steak in the middle of a baking sheet and arrange the onion, orange, red and yellow bell peppers around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, cumin and garlic powder.
- Using your hands, rub the vegetables and steak with the seasoning making sure everything is well coated. Squeeze the lime juice over the top and bake for 20 minutes or until meat has reached desired “doneness”.
- Transfer the steak to a cutting board, cover with aluminum foil and let it rest for 5 minutes, before slicing it into strips. Make sure to slice against the grain for the most tender steak.
- Arrange the meat and vegetables on the warm sheet tray and serve with warm tortillas, salsa verde, avocado crema, pico de gallo, cilantro and lime wedges.
Leave a Reply