Sheet Pan Steak Fajitas
User Reviews
5
Sheet Pan Steak Fajitas
Description
This recipe layers thinly sliced bell peppers and onions coated with olive oil and a spice blend including chili powder, onion powder, garlic powder, cumin, smoked paprika, salt, and pepper around a well-seasoned flank steak. The steak is also oil-coated and salted liberally before roasting.
Baked at a high temperature of 450°F, the flank steak cooks quickly while the vegetables become tender and slightly caramelized. After roasting, the steak is broiled briefly for a browned finish and then sliced thinly against the grain to maximize tenderness.
The fajita fillings can be served with warm tortillas or rice and garnished with chopped cilantro if desired. The steak’s seasoning layers and the roasted vegetable mix create a classic fajita flavor profile.
For best texture, slicing steak against the grain and monitoring internal temperature with a meat thermometer are recommended to ensure preferred doneness while preventing toughness.
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 cumin ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper plus more for the steak, freshly ground
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup cilantro optional, chopped
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
- Use an oven-safe meat thermometer to cook the steak to your preferred doneness.
- Slice the cooked flank steak thinly against the grain to reduce chewiness and improve tenderness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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