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
- Combine marinade ingredients in gallon plastic bag. Add steak and place in refrigerator for at least an hour.
- Spread onions and pepper on sheet pan. Cook on 450 degrees for 15 minutes.
- 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!)
- 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.
- Allow the steak to rest and cut against the grain. Serve with warmed tortillas and all the fixings.
Recipe by First and Full at https://firstandfull.com/sheet-pan-steak-fajitas/