Sheet Pan Steak Fajitas

Course Appetizer, Main Course

Cuisine American, Mexican Inspired, Southern

Keyword flank-steak-fajitas-recipe, sheet-pan-steak-fajitas, steak-fajitas-recipe

Prep Time 10

Cook Time 16

Rest time 5

Total Time 31

Servings servings

Calories 295kcal

2 lb flat iron steaks (3/4-inch thick)
2 Tbsp dark chili powder
1 Tbsp ground cumin
1 1/2 tsp garlic salt or salt
1 tsp granulated garlic or garlic powder
1/2 tsp onion powder
1/2 tsp lemon pepper
4 Tbsp olive oil divided (more or less to personal taste)
1/4 cup lime juice
1 large red onion cut into wedges
1 large poblano or green bell pepper seeded and 1/4 inch slices
1 medium red bell pepper seeded and 1/4 inch slices
1 medium yellow bell pepper seeded and 1/4 inch slices
1 medium orange bell pepper seeded and 1/4 inch slices
warm corn tortillas or flour tortillas, salsa, sour cream, avocado and cilantro for serving

Place steaks in a plastic storage bag. In a small bowl, toss together chili powder, cumin, salt, garlic, onion powder and lemon pepper. Pour 2 Tbsp oil and lime juice over the steak, then add seasonings. (Reserve 1 Tbsp of seasoning blend to season vegetables).
Seal the bag and toss to coat or rub into the meat. Place in fridge to marinate for at least 2-4 hours or overnight.
Prepare: Turn oven to broil. Move oven rack to upper third of oven. (One below the highest position) Spray a large baking sheet with cooking spray.
Remove steaks from fridge and let stand for 20-30 minutes at room temperature. Remove from marinade and arrange in middle of prepared pan.
Meanwhile, in a large bowl, toss vegetables with remaining oil and reserved 1 Tbsp seasoning. Arrange vegetables along the edge of pan around steaks.
Broil for 7-8 minutes, on each side for medium, turning over halfway. Remove steaks to a cutting board and cover loosely with foil for 5 minutes. (Adjust time according to thickness and desired level of doneness.)
Return pan to oven and cook vegetables while steaks rest. (If there's excessive juice on the pan, drain before placing back into the oven)
Slice steaks into thin strips using a sharp knife cutting across the grain.
Serve on warm corn tortillas or flour tortillas with salsa, sour cream, cilantro or any of your favorite toppings.

Beef - This recipe uses flat iron steaks. You could use another cut of meat like flank steak or skirt steak, if that's your preference. Each would broil slightly differently so adjust the time as needed.
Cook to Your Desired Doneness - You can easily customize the recipe adjusting the baking time according to the thickness of the steaks and doneness you prefer. The steaks I used were around 1/2-3/4 inch thick and took about 8 minutes per side to cook to medium.
Spices - You can adapt the spices and seasonings according to your taste. You could replace dark chili powder with chipotle chile powder or ancho chile powder. You could also use a prepared taco seasoning or fajita seasoning blend for a shortcut.
What Kind of Bell Peppers are Best for Fajitas? You have lots of room here to personalize to your own taste, or you can simply use what you have on hand. I always go for a variety of colors and for this recipe I used red, orange, yellow and poblano peppers. I love the color combo, but at times make them with red peppers, poblanos and onion. Go with your personal preference and you'll be good to go.
Alternate Cooking Option - You can also cook flank steak fajitas in a cast iron skillet on the stovetop or on the grill over medium-high heat.
Serving Options - Serve flank steak fajitas on warm corn tortillas or flour tortillas topped with sour cream, cheese, salsa, pico de gallo, sliced avocado or guacamole, or any of your favorite fajita toppings.