Dinner
Sheet Pan Steak Fajitas
Lime-marinated flank steak roasted on one pan with sweet peppers and onions, served in warm tortillas.
- Prep
- 20 mins
- Cook
- 20 mins
- Total
- 1 hr 10 mins
- Serves
- 4
- Level
- Easy
Everything cooks on one sheet pan: the vegetables get a head start, then the marinated steak joins them. Slicing the steak thinly against the grain keeps it tender. Pat the steak dry before it goes on the pan so it browns.
Ingredients
Serves 4
Directions
- Whisk the lime juice, 2 tablespoons oil, garlic, chili powder, cumin, paprika and 1/2 teaspoon salt in a zip-top bag. Add the steak and marinate in the fridge 30 minutes to 4 hours. Discard the marinade afterward; do not reuse it.
- Heat the oven to 450°F (230°C) with a large rimmed sheet pan inside.
- Toss the peppers and onion with the remaining oil and 1/2 teaspoon salt. Spread on the hot pan and roast 10 minutes.
- Pat the steak dry and lay it on the pan, pushing the vegetables aside. Roast 8 to 10 minutes, until a thermometer reads 145°F (63°C).
- Move the steak to a board and rest 3 minutes. Return the vegetables to the oven for 3 minutes if they need more color.
- Slice the steak thinly against the grain. Warm the tortillas and serve with the vegetables and toppings.
Tips and make-ahead notes
- Skirt steak cooks faster than flank; check it at 6 minutes.
- Add a pinch of cayenne to the marinade for heat.
- Wrap the tortillas in foil and warm in the oven for 5 minutes.
Nutrition per serving
- Calories
- 520
- Carbohydrates
- 38g
- Protein
- 36g
- Fat
- 24g
- Fiber
- 5g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
