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Sheet pan Steak Fajitas

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 UPDATE: I get asked about my fajita marinade often: here it is!

We love to serve the fajitas over a bed of lettuce or rice for fajita bowls!

Weeknight meals don’t have to wreck the kitchen! Sometimes I feel like I’m racing a clock when it comes to getting dinner on the table. My options are to get dinner on the table by 7 so we can eat as a family or eat around 9 after I have put Joy to sleep. Neither one of those options leave time to really tidy the kitchen. I love to throw sheet pan meals in the mix because they give me hat night “off.” Free from late night dishes or early morning messes— one and done.

It’s no secret that my family has an affinity for Tex-Mex. These oven baked fajitas are complete with marinated flank steak, tender roasted peppers, and sweet charred onions. I surprised myself with how well these turned out.

Print

Sheet Pan Fajitas

Prep

Cook

Total

Yield 4 servings

Ingredients

  • Marinade
  • 2-3 lbs of flank steak (or well trimmed skirt steak)
  • juice of 1 lime
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 3 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • 1/4 C brown sugar
  • 1/4 C soy sauce
  • 2 tbsp apple cider vinegar
  • 1/2 C olive oil
  • 2 tsp ground black pepper
  • 1 tsp of red pepper flakes
  • 4 cloves of garlic, chopped
  • 1/2 tsp salt
  • 2 yellow onions, sliced
  • 2 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • flour tortillas
  • shredded cheese
  • sour cream
  • salsa
  • black beans
  • brown rice
  • avocado
  • pico de gallo

Instructions

  1. Combine marinade ingredients in gallon plastic bag. Add steak and place in refrigerator for at least an hour.
  2. Spread onions and pepper on sheet pan. Cook on 450 degrees for 15 minutes.
  3. Push vegetables to the edges of the pan and dump marinated steak in the middle (don’t forget all that good sauce in the bag!)
  4. Turn to oven to broil and cook steak for about 5-6 minutes each side (for medium-medium well). This insures good color on the meat while still getting a slightly pink center.
  5. Allow the steak to rest and cut against the grain. Serve with warmed tortillas and all the fixings.

PIN ME!

TIPS

  1. Try using chicken breast next time. Make Sure to adjust the cooking time!
  2. Instead of warmed tortillas, make my favorite avocado crema, thin it with a little milk and serve your marinated steak and roasted veggies over some lettuce greens; Fajita Salad (SEE ABOVE!)
  3. Don’t forget the beans and rice!
  4. This recipe freezes well for an even quicker week night meal. Assemble the marinade in a freezer safe bag, add the steak, and place in freezer. When ready to cook, let meat thaw, add fresh veggies and cook as stated in the recipe.

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