How to Make Flank Steak Fajitas a 1-Sheet-Pan Supper
We all love a sheet pan supper for its convenience. Now let’s love it for its taste!
We’re spicing up the easy-cook-and-clean-up go-to and making some steak— fajita steak.
That’s right, cooking your entire supper doesn’t mean you’re relegated to just making chicken and veggies, delicious as that combo might be. Instead, it can be an easy way to add some south-of-the-border flair to your dinner, allowing you to whip up all of the fixings for fajitas without any special equipment required. Let us show you how easy it is to do, then read on for the full recipe.
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FAJITA FLANK STEAK
Serves 4 to 6
Prep Time: 5 minutes
Total Time: 35 minutes
- 2 – 1-ounce packages fajita seasoning mix
- ¼ cup oil
- 2 pounds flank steak
- Salt and pepper, to taste
- 1 medium onion, sliced
- 4 bell peppers (red, yellow, orange and green), sliced
- ¼ cup freshly-squeezed lime juice (from 2 to 4 limes)
- 8 to 12 6-inch corn tortillas
- Toppings: salsa, sour cream, Cotija cheese, etc., for serving
- ¼ cup cilantro, chopped
- In a small bowl, combine the fajita seasoning and oil, and mix well.
- Season the flank steak with the salt and pepper. Reserve 2 to 3 tablespoons of the fajita seasoning mix, and rub the remaining seasoning mixture over both sides of the flank steak. Let the steak sit and rest for 30 minutes to 1 hour.
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Position one oven rack 4 inches below the broiler and position another one in the center of the oven. Line a sheet pan with aluminum foil.
- Toss the onion and bell peppers with the reserved 2 to 3 tablespoons of the seasoning mixture. Sprinkle with the freshly-squeezed lime juice. Evenly spread the tossed onion and peppers on the prepared sheet pan, and roast on the center rack of the oven for 10 to 15 minutes, until they start to brown.
- Remove the peppers and onion from the oven, and push them to the outer edges of the pan. Adjust the oven heat to broil and place the flank steak in the center of the pan. Broil each side of the steak for 5 to 7 minutes – depending on your oven settings – flipping halfway. The internal temperature of the steak should be 125 degrees Fahrenheit (50 degrees Celsius) for rare or, if you prefer, 135 degrees Fahrenheit (58 degrees Celsius) for medium-rare.
- Allow the steak to rest for 10 minutes before slicing.
- Wrap the corn tortillas in foil and place on the center rack while the steak cooks. Shut the heat off and leave them in oven while the steak rests.
- To serve, slice the steak against the grain in thin strips. Enjoy with the onions, peppers, tortillas, salsa, sour cream and cheese, and garnish with chopped cilantro.
Absolutely delicious! The veggies come out roasted to perfection, the steak is just right and infused with the pepper-and-onion flavors, and the residual heat of the oven is just enough to warm up the tortillas to wrap it all up. It’s a dinner that feels festive WITHOUT all the clean-up and headaches a festive meal usually provides. And what could be better than that?
Of course, you can play around with the veggies you roast to go with your fajita steak, or switch up your chosen meat, if you really want. You can also forgo the tortillas entirely and just enjoy a nice, spicy steak dinner. The choices are all yours! Let us know what YOU decide and how it comes out for you!
Recipe adapted from I’m Not The Nanny