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
- 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
- 1-1.5 lb flank steak
- 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
Small Tortillas or rice
Sour Cream or Avocado
- Preheat oven to 375. Combine bell peppers and onions with spices and toss with a pinch of salt and enough oil to coat.
- Spread evenly on a baking sheet and roast for 15 minutes, until vegetables are about half cooked.
- Switch oven to broil. Remove pan from oven, create a space in the middle of the pan and place steak in the center.
- Broil for 4-5 minutes per side, depending on thickness (a 1″ steak will only need about 8 minutes total).
- 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.
- Cook for 1 minute longer for every 10 degrees needed.
- Rest for 5-10 minutes before slicing. Slice against the grain.
- Serve on tortillas or over rice with favorite toppings.
- 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!)