Description
This Sheet Pan Steak Fajitas recipe offers a quick, flavorful, and easy meal perfect for weeknights. Tender flank steak is seasoned with a smoky, spicy blend and roasted alongside vibrant bell peppers and red onions on a sheet pan. Served with warm tortillas, fresh salsa, avocado, lime, and cilantro, this dish delivers classic Mexican flavors with minimal cleanup and maximum taste.
Ingredients
Scale
Meat and Vegetables
- 1.5 pounds flank steak
- 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into ½-inch-wide strips
- 1 large red onion, cut into ½-inch-thick rounds
- 3 garlic cloves, thinly sliced
Spices and Seasoning
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon packed brown sugar
To Serve
- 8 6-inch flour tortillas
- 1 lime, cut into wedges
- Salsa, to taste
- Avocado or guacamole, to taste
- Fresh cilantro, for garnish
Instructions
- Prep the Oven and Pans: Line two sheet pans with foil for easy cleanup if desired. Set one oven rack in the upper third and the other in the lower third of the oven. Preheat the oven to 475°F (245°C). Wrap tortillas in foil and set aside to warm later.
- Prepare Vegetables and Seasoning: In a small bowl, mix chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar to make fajita seasoning. Slice the onion and bell peppers as instructed, then toss them on one sheet pan with olive oil and a pinch of salt.
- Season the Steak: Cut the flank steak into three equal pieces for even cooking. Pat them dry with paper towels, then evenly sprinkle the fajita seasoning on both sides of the steak pieces. Arrange the steak on the second sheet pan, set aside.
- Start Roasting Vegetables: Place the sheet pan with the peppers and onions on the upper oven rack. Roast for about 10 minutes.
- Continue Roasting Steak and Vegetables: Remove the veg pan, toss the peppers and onions with a spatula to redistribute evenly, then move this pan to the LOWER rack. Place the steak pan on the UPPER rack. Roast for an additional 8-10 minutes until the steak reaches an internal temperature of about 135°F (medium-rare). Use a meat thermometer to ensure accuracy.
- Rest Steak and Warm Tortillas: Remove both pans from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Turn off the oven and place the foil-wrapped tortillas inside to warm during the resting time.
- Slice and Serve: Slice the rested steak thinly against the grain. Toss the sliced steak with the roasted peppers and onions. Serve immediately with warm tortillas, salsa, avocado or guacamole, fresh cilantro, and lime wedges for squeezing.
Notes
- For best results, use a meat thermometer to ensure the steak is cooked to your preferred doneness (135°F for medium-rare).
- Flank steak should be sliced against the grain to ensure tenderness.
- You can substitute flour tortillas with corn tortillas if preferred, but flour tortillas warm better wrapped in foil in the oven.
- Feel free to customize the fajita seasoning with additional spices like cayenne for extra heat or smoked salt for deeper flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
