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Sheet Pan Flank Steak Fajitas

Ingredients

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

Instructions

  • 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 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.

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!)