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Greta

Sheet Pan Steak Fajitas

One pan, thirty minutes, and enough flavor to make everyone forget it was a weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1½ lb. flank steak sliced into thin strips
  • 1 lb. bag mini sweet peppers halved lengthwise and seeded
  • 1 large red onion thinly sliced
  • 2 T. extra virgin olive oil
  • 1 T. ground cumin
  • 2 t. chili powder
  • ½ t. cayenne pepper
  • 1 t. red pepper flakes
  • Sea salt and black pepper to taste
  • ½ c. fresh cilantro leaves roughly chopped
  • 1 large lime sliced
Optional:
  • 1 large avocado, diced
  • Corn tortillas or large lettuce leaves for serving

Method
 

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or a Silpat mat and set aside.
  2. Combine the sliced flank steak, peppers, and red onion in a large mixing bowl. Drizzle with olive oil and add the cumin, chili powder, cayenne, and red pepper flakes. Season generously with salt and black pepper and toss until everything is evenly coated.
  3. Spread the steak and vegetable mixture onto the prepared baking sheet in a single layer. Don’t overcrowd. Use a three-quarter sheet pan if you have one, or roast in two batches if needed.
  4. Roast for 15–20 minutes, until the steak is cooked to your liking and the peppers are soft and slightly caramelized at the edges.
  5. Remove from the oven and immediately squeeze fresh lime juice over everything. Scatter with fresh cilantro and serve with diced avocado and warm corn tortillas or lettuce wraps.

Notes

For extra flavor, toss the steak with the olive oil and spices up to 24 hours ahead and refrigerate until ready to cook. The longer it marinates, the better it gets.