Sheet Pan Steak Fajitas

These Sheet Pan Fajitas are healthy, light and flavorful and are topped with a slightly spicy lime and sour cream sauce that brings it all together.

Making dinner for me is a huge stress reliever, something I seem to need more and more of. So the rhythmic chopping of all the vegetables in this recipe were the perfect stress reliever on a Friday after a busy week.

Cooking is my therapy.

In this recipe I used flank steak, and although it’s not my favorite cut of meat, it worked. The trick in keeping flank steak tender, is in how you cut it. TheKitchn has a great article on how to slice meat against the grain. Also, tweaking the seasonings to your preference makes a big difference in how spicy or flavorful this dish is. Don’t be afraid to experiment!

All-up, these Sheet Pan Fajitas will take 35-45 minutes to make. But, if your grocery store carries peppers that are pre-cut, you will save 15 minutes off prep time. woot!

One-Pan Fajitas

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• Author: Kristi Kaiser
• Total Time: 29 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Sheet pan fajitas are a simple weeknight dinner.
Toss steak and peppers with spices, broil, and serve!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons (30 ml) olive oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon chipotle powder
• 0.5 teaspoon black pepper
• 1 count orange bell pepper
• 1 count red bell pepper
• 1 count yellow bell pepper
• 1 count green bell pepper
• 2 count jalapenos (optional)
• 1 count onion
• 2 pounds (907 g) flank steak (trimmed and sliced on bias)
• Sides
• 6-8 count tortillas

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Instructions

1. Add seasonings to a small bowl, mix well, and set aside.
2. Rinse and pat dry peppers. Slice all bell peppers and jalapenos into thin strips, discarding seeds. Slice onion in half, then into thin strips. Add peppers and onions to a large bowl. Pour half of the seasoning mixture over the vegetables until coated.
3. Preheat oven to broil (500-550°F (260-288°C)). Place a sheet pan in the oven while it preheats. Remove sheet pan, spray with cooking oil. Put peppers and onions on the sheet pan and broil for 8 minutes.
4. While vegetables are cooking, add sauce ingredients to a small bowl and mix well, then set aside.
5. Slice flank steak into thin strips, cutting across the grain. Pour the remaining seasoning mix over the steak, coating all sides.
6. Remove sheet pan from oven, push vegetables to the side, add meat to the center, and place back under the broiler for 4 minutes. Turn meat and cook for an additional 2-4 minutes until desired doneness. Remove from oven.
7. Crisp tortillas on each side over a gas grill on high heat until the edges are slightly browned. Remove from heat.
8. Serve while hot.

Notes

• For extra tender steak, marinate it in the spice mixture for at least 30 minutes before cooking.
• If you don’t have a broiler, you can cook the fajitas in a 400°F (200°C) oven for 15-20 minutes, flipping halfway through.
• Leftover steak and peppers can be stored separately in airtight containers in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Main Course
• Method: Broiling
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 15
• Carbohydrates: 30
• Fiber: 5
• Protein: 35
• Cholesterol: 80

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