Sheet-Pan Steak Fajitas
This is one of those dinners that I was reluctant to post because I imagine that most people make a version of fajitas off the top of their head. A tangle of peppers, some strips of meat, a little chili powder, maybe some cumin, all thrown into a hot cast iron pan. Or at least something to that effect. But I was encouraged to post this recipe after rave reviews from my “expert panel” and the realization that cooking fajitas on a single sheet pan was easier than on the stovetop and yielded a nicely charred result that was closer to the restaurant version.
I found these Sheet-Pan Steak Fajitas on Epicurious when I was searching for a fajita recipe to try for my youngest son and his friends. I liked the sound of the marinade, which is basically homemade taco seasoning in oil, and I’m always attracted to sheet-pan suppers despite the fact that I don’t make them often enough. I used skirt steak which I sliced thinly across the grain. I doubled up on the meat and marinade because I wanted to be sure to have enough to feed some growing boys and knew that leftovers would be a treat. I also reserved a small amount of the marinade to toss some raw shrimp into for me and then roasted those, as well.
I served these fajitas with warmed flour tortillas, guacamole, shredded cheese, lettuce, sour cream and some salsa that I believe went untouched. I also made some Goya yellow rice and black beans, which was not necessary but happens to be one my comfort foods, so why not? Bottom line, this is an easy sheet-pan supper that your whole family will love so go ahead and add it to this week’s meal plan. Enjoy!
Sheet-Pan Steak Fajitas
Ingredients
- 1/4 c extra-virgin olive oil
- 2 tsp chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 large red onion, halved, sliced into 1/4" strips
- 3 large bell peppers, preferably mixed colors, sliced into 1/2" strips
- 1 lb thinly sliced skirt or flank steak
- 8 flour tortillas
- Sour cream, lime wedges, guacamole, salsa, cheese and hot sauce (all optional, for serving)
Instructions
- Place racks in top and lower thirds of oven; preheat broiler. Place an 18x13" rimmed baking sheet on top rack.
- Stir oil, chili powder, coriander, cumin, and salt in a small bowl. Transfer half of the mixture to a large bowl; set remaining oil mixture aside.
- Add sliced onion and peppers to large bowl and toss to combine.
- Carefully remove hot pan from oven. Transfer vegetable mixture to pan and arrange in a single layer; reserve bowl. Broil until beginning to brown and soften, about 5 minutes.
- Toss sliced steak and reserved oil mixture in reserved bowl.
- Push vegetable mixture to one side of pan. Arrange steak in an even layer on remaining side.
- Broil until steak is browned and cooked through, about 5 minutes.
- Meanwhile, wrap tortillas in foil and place on bake on lower rack until warmed through, about 5 minutes.
- Serve steak mixture with tortillas, and desired toppings alongside.
Notes
I doubled the amount of steak (and oil mixture to accommodate) and was still able to fit everything on one sheet pan to cook.