Sheet Pan Flank Steak Fajitas

We love steak in our house– but steak can be pretty darn expensive, especially when you’re serving a family. These sheet pan steak steak fajitas utilize a marinated flank steak for the best texture- at a lower price point than ribeye or sirloin, with the addition of an easy weeknight sheet pan preparation.

I know you all love a good sheet pan dinner– as do we, but I find there’s a delicate balance to be had when it comes to making a sheet pan dinner turn out well- without one part more or less cooked than you’d like. These sheet pan fajitas utilize a double-cook method (all using the same pan!) to ensure the peppers and onions are cooked through and slightly charred (fajita-style), while still keeping the steak from overcooking.

Be sure to use a thermometer for best results when cooking steak- and don’t forget to rest before slicing!

Sheet Pan Flank Steak Fajitas
Serves 4

Vegetables:

• 2 bell peppers
• 1 medium yellow onion
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• Salt and avocado or other neutral oil, as needed

Steak:

• 1-1.5 lb flank steak

Marinade:

• ¼ cup neutral oil (I use avocado)
• Zest of 1 lime
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 tbsp Fajita Seasoning (below)

Fajita Seasoning (makes 2-3 servings):
1 tbsp chili powder
1 tbsp cumin
½ tbsp garlic powder
1 tsp smoked paprika
1 tsp oregano
1 tsp sea salt

To serve:
Small Tortillas or rice
Cilantro
Sour Cream or Avocado

1. To prepare steak, whisk all marinade ingredients in a large bowl. Add steak and marinate 1 hour up to 1 day.
2. When it’s time to cook, preheat oven to 400. Combine bell peppers and onions with spices and toss with a pinch of salt and enough oil to coat.
3. Spread evenly on a baking sheet and roast for 15 minutes, until vegetables are about half cooked.
4. Switch oven to broil. Remove pan from oven, create a space in the middle of the pan and place steak in the center.
5. Broil for 4-5 minutes per side, depending on thickness (a 1″ steak will only need about 8 minutes total).
6. The steak is done when the edges are lightly charred. Check the temperature in the thickest part with an instant-read thermometer:
   • 115 to 120°F for rare
   • 120 to 125°F for medium-rare steak
   • 130 to 135°F for medium steak
   • 140 to 145°F for medium-well steak.
7. Cook for 1 minute for every 10 degrees needed.
8. Rest for 5-10 minutes before slicing. Slice against the grain. If desired, return to oven and broil another 1-2 minutes to brown edges.
9. Serve on tortillas or over rice with favorite toppings.

Chef’s Notes:

• Don’t skip the marinade! My recommendation is overnight– but even just a couple hours will serve you well for a tender steak.
• This recipe is versatile- serve over rice with beans on the side, or in small tortillas (classic fajita style!)

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