Sheet Pan Steak Fajitas
User Reviews
5
Sheet Pan Steak Fajitas
Description
This recipe prepares flank steak coated in fajita seasoning and lime juice, drizzled with olive oil, and placed on a baking sheet surrounded by sliced green, red, and yellow bell peppers along with sliced onions, also seasoned and oiled. Baking at a high temperature of 450°F cooks the meat and vegetables together, allowing flavors to meld and creating a charred, roasted texture. Resting the steak after cooking ensures juices redistribute, making slices tender when cut thinly against the grain. The cooked steak and vegetables are assembled in tortillas with complementing sides such as guacamole, salsa, and sour cream.
Hinted tips include drying the steak for a better sear, resting time to preserve juiciness, and slicing technique to maximize tenderness. Fresh tortillas enhance the experience but warming store-bought ones is a practical option. Leftover fajita components can be refrigerated for several days, allowing convenient future meals.
Ingredients
- 2 pounds flank steak
- 3 tablespoons fajita seasoning
- 2 tablespoons lime juice freshly squeezed
- 1 medium green bell pepper sliced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 large onion sliced
- 2 tablespoons olive oil
For Serving
- flour tortillas
- guacamole
- salsa
- sour cream
Instructions
- Prep the oven. Preheat the oven to 450°F.
- Season the steak. Place the flank steak on a baking sheet. Season with 1½ tablespoons of the fajita seasoning on both sides. Drizzle with the lime juice and 1 tablespoon of the olive oil on both sides.
- Season the onion and peppers. In a large bowl combine the peppers and onions. Season with remaining 1½ tablespoons of fajita seasoning and drizzle remaining 1 tablespoon of olive oil. Toss everything well.
- Place everything on a baking sheet. Arrange the veggies around the flank steak on the baking sheet.
- Bake. Transfer the baking sheet to the oven and bake for 12-15 minutes or until the steak is done to your liking. If you're looking for more of a charred look, turn the broiler on for the last 1-2 minutes. Remove from the oven, cover the steak with aluminum foil and let it rest for 5 to 10 minutes before slicing and serving.
Notes
- Pat the flank steak dry before cooking to achieve a better brown crust.
- Let the steak rest covered for 5 to 10 minutes after cooking to redistribute its juices and retain tenderness.
- Slice the steak thinly against the grain to shorten muscle fibers and improve chewability.
- Homemade tortillas elevate the dish, but warmed store-bought tortillas are a convenient substitute.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 276kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 91mg | 30% |
| Sodium | 184mg | 8% |
| Potassium | 677mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 82mg | 91% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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