Description
These Sheet Pan Steak Fajitas are a quick and flavorful meal, perfect for busy weeknights. Tender flank steak is seasoned with a robust blend of spices and baked alongside colorful bell peppers and red onions on a sheet pan, making cleanup a breeze. Served with warm tortillas, fresh salsa, creamy avocado, lime, and cilantro, this dish promises vibrant Tex-Mex flavors with minimal effort.
Ingredients
Scale
Meat and Vegetables
- 1.5 pounds flank steak
- 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into ½-inch-wide strips
- 1 large red onion, cut into ½-inch-thick rounds
- 3 garlic cloves, sliced thin
Seasoning
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon packed brown sugar
Serving
- 8 6-inch flour tortillas
- 1 lime
- Salsa, for serving
- Avocado, for serving
- Fresh cilantro, for serving
Instructions
- Prepare Oven and Pans: Line two sheet pans with foil for easy cleanup. Position your oven racks so one is in the upper third and another in the lower third of the oven. Preheat the oven to 475°F (246°C). Wrap the tortillas in foil and set them aside to warm later.
- Make Fajita Seasoning & Prep Vegetables: In a small bowl, stir together chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar to form the fajita seasoning. Slice the onion and bell peppers into strips and rounds respectively. Toss the vegetables on the second sheet pan with olive oil and a pinch of salt.
- Season Steak: Cut the flank steak into three pieces to enable even cooking. Pat the pieces dry using paper towels, then sprinkle the fajita seasoning evenly all over both sides of the meat. Arrange the steak pieces on the first sheet pan and set it aside.
- Initial Vegetable Roast: Once the oven is preheated, place the sheet pan with onions and peppers on the upper oven rack. Bake for about 10 minutes to begin softening and roasting the vegetables.
- Swap Racks and Add Steak: Remove the vegetable pan from the oven, toss the vegetables to coat evenly, and spread them back into an even layer on the pan. Move this pan to the lower oven rack. Place the sheet pan with the seasoned flank steak onto the upper rack. Bake both pans together for 8-10 minutes until the steak reaches an internal temperature of approximately 135°F (57°C) for medium-rare doneness. Use a meat thermometer to ensure accuracy.
- Rest Steak and Warm Tortillas: Remove the sheet pans from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices. Meanwhile, turn off the oven and place the foil-wrapped tortillas inside to warm while the steak rests.
- Slice Steak and Combine: Slice the rested flank steak thinly against the grain. Toss the sliced steak with the roasted peppers and onions to combine all flavors well.
- Serve: Serve the steak and vegetable mixture with warm tortillas, fresh salsa, sliced avocado or guacamole, lime wedges, and a handful of fresh cilantro for garnish. Enjoy your flavorful and easy sheet pan steak fajitas!
Notes
- Cutting the flank steak into smaller pieces promotes even cooking.
- Use a meat thermometer for perfect doneness; 135°F is ideal for medium-rare.
- Resting the steak helps retain juices and enhances tenderness.
- Foil lining on sheet pans simplifies cleanup and prevents sticking.
- Tortillas can be warmed in the oven foil packet or in a dry skillet.
- Customize toppings like salsa, avocado, and cilantro according to your taste.
