Sheet Pan Steak Fajitas

Steak Fajitas have always been a favorite dish in our home. I love this recipe because it’s all in one sheet pan and clean up is a breeze. Marinating the vegetables and beef separately before cooking, adds so much flavor to the fajitas. I also have some picky eaters in my household, so the condiment options are great for each person to customize their own plate.

I used flank steak which is super tender. Top sirloin is a less expensive option that is perfect for this recipe. Be sure to not overcook the steak when broiling the meat. The steak is the main ingredient and you want it to be tender.

If you prefer your steak to be cooked whole and then sliced afterwards for serving: Marinate the whole uncut flank steak with the vegetables. Place the steak on one side of the sheet pan and the vegetables on the other, making sure to drip off the marinade. Broil for about 15 minutes, until steak is medium-rare (135°F on a instant-read thermometer). Remove from oven; let steak sit for 10 minutes with foil over it before slicing. Note that thickness of the steak might broil faster or slower than the vegetables. If so, remove the ingredient that is done broiling, transfer it to a serving dish, and cover with foil to keep warm.

INGREDIENTS TO MAKE SHEET PAN FAJITAS

• Fresh lime juice
• Olive oil
• Garlic
• Apple cider vinegar
• Worcestershire sauce
• Ground oregano
• Ground coriander
• Chili powder
• Bell peppers, color combination (red, yellow, orange, or green)
• Red onion
• Flank steak or Top sirloin 
• Flour tortillas
• Fresh cilantro
• Sour cream or Mexican crema
• Shredded cheese or queso fresco
• Fresh avocados or guacamole
• Salsa
• Fresh lime wedges

HOW TO MAKE SHEET PAN STEAK FAJITAS

• Preheat the broiler to 500°F with the rack 6-inches from the element and the baking sheet inside.
• In a large bowl, whisk together the marinade ingredients.
• Add the bell peppers and onions; let marinade for 10 minutes.

• Transfer vegetables to the baking sheet with a pair of tongs, letting the marinade drip back into the bowl.
• Broil the vegetables for 15 minutes, until they begin to char.
• Meanwhile add the steak to the marinade for 10 minutes.

• Using tongs transfer the steak, letting the excess marinade drip off, to the sheet pan with the vegetables.
• Broil for about 3 minutes, until the steak is cooked through.
• Do not overcook the steak.

• Serve the steak and vegetables with warm tortillas and garnishes.

SERVE WITH TORTILLAS AND GARNISHES

• Warm flour tortillas
• Salsa
• Avocados or guacamole
• Queso fresco, Cotija, or shredded cheese
• Sour cream or Mexican Crema
• Lime wedges
• Fresh cilantro
• My recipe for Green Rice (Arroz Verde)