Sheet Pan Steak Fajitas
Sheet Pan Steak Fajitas
Ingredients
- 2 pounds skirt steak
- ⅓ cup olive oil
- 1 fresh lime, juiced
- 2 tablespoons taco seasoning (homemade or store-bought) https://themadtable.com/homemade-taco-seasoning/
- 2 small red onions, thinly sliced
- 2-3 bell peppers, colors of choice, thinly sliced
- 1 teaspoon of kosher salt
- ¼ teaspoon cracked black pepper
- tortillas, charred or warmed
- sour cream, for topping
- fresh cilantro, for garnish
- cucumber mango salsa, optional garnish
- Cucumber-Mango Salsa:
- 1 cucumber, diced
- 1 mango, peeled and diced
- 2 fresh limes, juiced
- 2 ounces fresh orange juice
- 1/3 cup chopped fresh cilantro
- ½ jalapeno, seeded and chopped
- ½ teaspoon kosher salt
- ½ teaspoon olive oil
- ¼ teaspoon cumin
- pinch crushed red pepper flakes
Instructions
- Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray or line with parchment paper. Set aside.
- Place steak in a large ziplock baggie. Add olive oil, lime juice, taco seasoning mix, salt, and black pepper. Marinade for 30 minutes.
- Place steak with veggies, and marinade on a sheet pan. Transfer the pan to the oven and roast for 10-12 minutes, or until the meat has reached your desired doneness.
- Transfer the steak to a cutting board. Cover and let it rest for 10 minutes. Thinly slice against the grain. Serve immediately with warm tortillas, sour cream, fresh cilantro, and cucumber-mango salsa, if desired. Enjoy!
- Cucumber-Mango Salsa:
- Combine all the ingredients in a bowl and toss to combine. Taste and add salt as needed. Cover and keep in the fridge until ready to serve.
Notes
If replacing skirt steak with flank steak, then marinade the flank overnight.