Sheet Pan Steak Fajitas
An easy steak and veggie dinner all made on a sheet pan! Made with beef, bell peppers, and red onions. Serve with a stack of warm tortillas and condiments. Everyone will love it!
Servings: 6
Ingredients
Marinade:
- ½ cup fresh lime juice
- ⅓ cup olive oil
- 3 Tbsp fresh garlic, minced
- 2 Tbsp apple cider vinegar
- 2 Tbsp Worcestershire sauce
- 2 tsp each ground oregano, ground coriander, chili powder
Fajita filling:
- 3 bell peppers, color combination (red, yellow, orange, or green), sliced
- 1 red onion, sliced
- 1 ½ lb. flank steak or top sirloin, thinly sliced against the grain ¼-inch thick
Serve with:
- 12 (8-inch) flour tortillas, warmed
- fresh cilantro
- sour cream or Mexican crema
- shredded cheese or queso fresco
- fresh avocados or guacamole
- salsa
- fresh lime wedges
Instructions
- 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 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.