Description
Sheet pan fajitas are a simple weeknight dinner.
Toss steak and peppers with spices, broil, and serve!
Ingredients
Units
Scale
- 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
Instructions
- Add seasonings to a small bowl, mix well, and set aside.
- 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.
- 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.
- While vegetables are cooking, add sauce ingredients to a small bowl and mix well, then set aside.
- Slice flank steak into thin strips, cutting across the grain. Pour the remaining seasoning mix over the steak, coating all sides.
- 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.
- Crisp tortillas on each side over a gas grill on high heat until the edges are slightly browned. Remove from heat.
- 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