Description
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful one-pan meal perfect for busy weeknights. Tender flank steak cooks alongside colorful bell peppers and red onions, all seasoned with a vibrant blend of spices. Served with warm flour tortillas, fresh salsa, creamy avocado, and zesty lime, these fajitas are an easy crowd-pleaser with minimal cleanup.
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 and Oil
- 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
To Serve
- 8 6-inch flour tortillas
- 1 lime
- Salsa, as desired
- Avocado or guacamole, as desired
- Fresh cilantro, for garnish
Instructions
- Prep and Preheat: Line two sheet pans with foil if desired for easy cleanup. Arrange oven racks with one in the upper third and one in the lower third of the oven. Preheat the oven to 475°F (246°C). Wrap the tortillas in foil and set aside to warm later.
- Prepare Vegetables and Seasoning: In a bowl, stir together chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar to make the fajita seasoning. Slice the onion and bell peppers, then toss them on one sheet pan with olive oil and a pinch of salt.
- Season the Steak: Cut the flank steak into 3 pieces for even cooking and pat dry with paper towels. Sprinkle the fajita seasoning evenly over both sides of the meat. Arrange the steak pieces on the second sheet pan and set aside.
- Initial Bake of Vegetables: Once the oven is fully preheated, place the sheet pan with the peppers and onions on the upper rack. Bake for about 10 minutes to start roasting the vegetables.
- Toss and Swap Racks: Remove the vegetable pan and toss the peppers and onions with a spatula, spreading them in an even layer again. Move this pan to the lower oven rack. Place the sheet pan with the flank steak on the upper rack. Bake everything for an additional 8-10 minutes, or until the steak reaches an internal temperature of about 135°F (57°C) for medium-rare.
- Rest and Warm Tortillas: Remove both sheet pans from the oven. Transfer the meat to a cutting board and let it rest for 5 minutes. Meanwhile, turn off the oven and place the foil-wrapped tortillas inside to warm.
- Slice and Serve: Slice the rested flank steak thinly against the grain. Toss the sliced steak with the roasted peppers and onions. Serve immediately with the warm tortillas, salsa, sliced avocado or guacamole, fresh cilantro, and lime wedges for squeezing.
Notes
- Use a meat thermometer to ensure the steak is cooked to your preferred doneness; 135°F is medium-rare.
- Flank steak can be substituted with skirt steak for a similar texture and flavor.
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Wrap the tortillas tightly in foil to keep them warm and soft while resting the meat.
- Adjust spice levels by modifying the chili powder amount according to your heat preference.
- Leftover fajita fillings can be refrigerated and reheated quickly for next-day meals.
