Sheet Pan Steak Fajitas
These Sheet Pan Steak Fajitas deliver juicy, flavorful steak and roasted peppers without a grill or marinade. Everything cooks together on one pan at high heat, making this an easy, reliable weeknight dinner ready in under 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
- Preheat the oven to 450°F.
- 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.
- 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.
- Arrange the veggies around the flank steak on the baking sheet.
- 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.
- High heat matters. Roast at 450℉ so the steak stays juicy and the vegetables roast instead of steaming.
- Pat the steak dry first. Dry steak browns better and develops more flavor.
- Slice against the grain. Cut the steak thinly across the muscle fibers so it stays tender and easy to chew.
- Rest before slicing. Let the steak rest for 5–10 minutes so the juices stay in the meat instead of on the cutting board.
- Broil for extra char. Turn on the broiler for the last 1–2 minutes for deeper color. Stay close, it happens fast.
- Leftovers keep well. Store leftover steak and vegetables in an airtight container in the fridge for 3–4 days.
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
