Sheet Pan Steak Fajitas
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5.0
24 reviews
Excellent
Sheet Pan Steak Fajitas
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An easy recipe for Sheet Pan Steak Fajitas that's ready in only 30 minutes! Perfect for quick weeknight dinners and meal prep.
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Ingredients
- 1 pound flank steak
- 2 medium bell peppers, cut into strips
- 1 medium red onion, sliced
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 2 teaspoons kosher salt, plus more for the steak
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper plus more for the steak
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup chopped cilantro optional
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Instructions
- Preheat the oven to 450°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- In a large bowl, add the bell peppers, onion, 1 tablespoon olive oil, chili powder, kosher salt, onion powder, garlic powder, ground cumin, smoked paprika, and black pepper. Toss together until everything is combined and evenly coated.
- Coat the flank steak on both sides with the remaining 1 tablespoon of olive oil, then season generously with kosher salt and black pepper on both sides.
- Transfer the flank steak to the center of the prepared baking sheet and spread out the peppers and onions around it in an even layer.
- Place in the oven and bake for 10-12 minutes for a thinner flank steak, or 15 minutes for thicker flank steak.
- Remove from the oven and move the rack to the top position right under the broiler.
- Transfer the veggies to a bowl and cover them with a plate to keep them warm. They should be tender and fully cooked through.
- Place the baking sheet with the steak on the top rack. Broil for 2-5 minutes depending on the thickness.
- Transfer the steak to a large cutting board and let it rest for 5 minutes. Slice it into thin strips and then add back to the baking sheet along with the peppers and onions.
- Top everything with lime juice and cilantro, and serve immediately in warm corn tortillas, flour tortillas, Mexican rice, or cilantro lime cauliflower rice.
Notes
- To make sure the steak is cooked to your preferred temperature, I recommend buying an oven-safe meat thermometer like this one so you can keep an eye on the temperature as the steak is in the oven.
- To keep the strips of steak from being too chewy, make sure you slice it against the grain and as thinly as you can.
Nutrition Information
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Serving
1serving
Calories
258kcal
(13%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
68mg
(23%)
Sodium
1245mg
(52%)
Potassium
614mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2359IU
(47%)
Vitamin C
81mg
(90%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 258kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1245mg | 52% |
| Potassium | 614mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2359IU | 47% |
| Vitamin C | 81mg | 90% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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