Sheet Pan Steak Fajitas
Easy homemade Sheet Pan Steak Fajitas, extra juicy and extra delicious, perfect for any time of the year, since no grilling is required. Healthy, tasty, perfect for the whole family, weeknight-friendly, totally customizable, super satisfying and ready in just 30 minutes!
Servings: 6
Calories: 276kcal
Ingredients
- 2 pounds flank steak
- 3 tablespoons fajita seasoning
- 2 tablespoons lime juice freshly squeezed
- 1 medium green bell pepper sliced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 large onion sliced
- 2 tablespoons olive oil
For Serving
- flour tortillas
- guacamole
- salsa
- sour cream
Instructions
- Prep the oven. Preheat the oven to 450°F.
- Season the steak. Place the flank steak on a baking sheet. Season with 1½ tablespoons of the fajita seasoning on both sides. Drizzle with the lime juice and 1 tablespoon of the olive oil on both sides.
- Season the onion and peppers. In a large bowl combine the peppers and onions. Season with remaining 1½ tablespoons of fajita seasoning and drizzle remaining 1 tablespoon of olive oil. Toss everything well.
- Place everything on a baking sheet. Arrange the veggies around the flank steak on the baking sheet.
- Bake. Transfer the baking sheet to the oven and bake for 12-15 minutes or until the steak is done to your liking. If you're looking for more of a charred look, turn the broiler on for the last 1-2 minutes. Remove from the oven, cover the steak with aluminum foil and let it rest for 5 to 10 minutes before slicing and serving.
Video
Notes
- Nutritional information does not include tortillas and other toppings.
- Pat the flank steak dry for a beautiful brown crust.
- Resting the flank steak after cooking is important because the heat of cooking will pull the juices in the meat toward the surface. You’ll notice that if you slice it immediately, those juices will end up on your plate, so be patient and let it rest for 5 minutes. This will give the juices time to sink back in throughout the meat.
- When slicing the steak, slice it thin, against the grain. This shortens the muscle fibers, reducing the amount of work you have to do to chew them. This is great for making tough cuts taste tender.
- Use fresh homemade tortillas. Although it takes a little longer to make your own tortillas, they will definitely take your fajitas to the next level. However, if you’re using store-bought tortillas, warm them up on a griddle or over the flame of your gas burner.
- Bring your steak fajita assembly to the table and allow everyone to make their own with their favorite toppings.
- Store leftover steak and peppers in an airtight container for 3 to 4 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 7g | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 184mg | Potassium: 677mg | Fiber: 2g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 82mg | Calcium: 44mg | Iron: 3mg