Mexican Sheet-Pan Fajita Steak

Fajitas grew from northern Mexican ranch cooks searing skirt steak with peppers and onions over open flame. This sheet-pan version brings the same bold chili-cumin rub and colorful peppers to a single hot oven tray for weeknight ease.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 32g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.5 lb flank steak or skirt steak
• 2 red bell pepper
• 1 green bell pepper
• 1 large yellow onion
• 3 tbsp olive oil
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 2 lime
• 8 small flour or corn tortillas
• 0.5 cup fresh cilantro
• 1 avocado

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with foil for easy cleanup. Pat the steak dry and place it on a cutting board.
2. 2Slice the bell peppers into long strips and the onion into thick wedges. Toss the vegetables on the sheet pan with half the olive oil, half the salt, and black pepper.
3. 3In a small bowl combine the chili powder, cumin, smoked paprika, garlic powder, oregano, remaining salt, and black pepper. Rub the steak all over with the remaining oil and the spice mix.
4. 4Push the vegetables to the sides of the pan and lay the seasoned steak in the center. Roast for 12 to 15 minutes for medium-rare, or until the steak reaches your preferred doneness and the peppers are charred at the edges.
5. 5While the pan roasts, warm the tortillas wrapped in foil in the oven for the last 5 minutes or in a dry skillet. Juice one lime and cut the other into wedges. Slice the avocado and chop the cilantro.
6. 6Transfer the steak to a cutting board, tent loosely with foil, and rest 5 minutes so the juices redistribute. Return the vegetables to the oven if they need extra color.
7. 7Slice the steak thinly against the grain. Squeeze fresh lime juice over the meat and the roasted peppers and onions.
8. 8Arrange steak and fajita vegetables on a platter or divide among plates. Serve with warm tortillas, avocado, cilantro, and extra lime wedges for a complete sheet-pan dinner.