Sheet Pan Steak Fajitas
Smoky, charred steak and veggies come together on one pan, then get piled onto tortillas with your favorite toppings. A simple marinade does the flavor work, so all that's left is a scorching-hot oven.
Servings: 8 servings
Calories: 208kcal
Ingredients
For the fajita seasoning:
- 1 tablespoon chili powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin powder
For the steak and veggies:
- 1 ½ pounds flank steak
- 3 tablespoons avocado oil
- 1 lime juiced and zested
- 1 large yellow onion sliced
- 3 bell peppers pith removed and sliced
- 1 tablespoon avocado oil
For serving:
- Tortillas
- Cilantro
- Salsa
- Lime wedges
Instructions
- Stir together the seasonings in a small bowl and set aside.
- Place the flank steak in a large bowl or ziplock bag, and add the 3 tablespoons oil, lime juice, and lime zest. Add 2 tablespoons of the seasoning as well, and toss everything to combine and coat the beef. Marinate in the fridge for 4-8 hours or overnight in the refrigerator. Reserve the remaining seasoning (there should be about 4 teaspoons left over).
- Preheat the oven to 400°F and spray a large baking sheet with cooking spray.
- Arrange the marinated beef and vegetables in a single layer on the baking sheet. Drizzle the remaining 1 tablespoon oil over the vegetables and sprinkle them with the remaining seasoning. Bake the sheet pan dinner for 12-14 minutes (12 for medium-rare, 13 for medium, 14 for medium-well), broiling for the last 1-2 minutes.
- Remove the sheet pan from the oven and transfer the meat to a cutting board. Cover with aluminum foil for 10 minutes. After rest time, slice the steak, then serve the fajitas with warmed tortillas and toppings!
Notes
- Marinating is optional, but it makes a real difference in tenderness and flavor. Even an hour helps if you're short on time, though overnight is best.
- Watch the beef closely during the broil step. It goes from medium-rare to medium-well fast once the broiler kicks in.
- If using flank, skirt, or strip steak, cook to medium-well or well-done since these cuts don't stay tender at rare. Sirloin or ribeye can be cooked to your preference.
- No time or energy for a homemade seasoning blend? Store-bought fajita seasoning works great here too.
- Frozen fajita veggies (peppers and onions) can be used in place of fresh.
- Swap the avocado oil for melted coconut oil if that's what you have on hand.
- Leftovers keep in the fridge for up to 3 days, or freeze in an airtight container for up to 3 months.
Nutrition
Calories: 208kcal | Carbohydrates: 7g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 356mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1886IU | Vitamin C: 61mg | Calcium: 37mg | Iron: 2mg
