Yield: 6 servings
Sheet Pan Steak Fajitas
Perfect for busy weeknights, Sheet Pan Steak Fajitas feature juicy steak, colorful bell peppers, and sweet onions all roasted to perfection.
Ingredients
- 2 lbs flank steak, or skirt steak
- 1 batch fajita marinade, reserve 1/2 cup
- 4 large bell peppers, cut into strips
- 1 large onion, sliced
- 2 tablespoons fajita seasoning
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Instructions
- Preheat the oven to 425°F. Spray a large sheet pan with nonstick spray and set aside.
- Optional: Use a meat mallet and tenderize the steak before placing it in the marinade. This extra step will help make the steak extra tender!
- Place the steak in a large dish or ziplock bag and add the marinade (reserving 1/2 cup of the marinade for later). Make sure to cover the steak with the marinade. Let the steak marinate on the counter for 30 minutes or in the refrigerator overnight. If refrigerated, set steak on the counter 1 hour before cooking to let the steak come to room temperature.
- In a separate bowl, toss to combine the bell pepper and onions. Pour ½ cup marinade over the vegetables. Stir until the vegetables are coated. Set aside.
- Spread the marinated vegetables on the sides of the sheet pan and place the marinated steak in the center of the pan. Season the steak and the vegetables with the fajita seasoning.
- Bake at 425°F for 20 minutes, until the bell peppers are tender and the steak registers 140°F, on a meat thermometer, for medium doneness. Let the steak rest 5 minutes before slicing, this is super important to keep your steak juicy and tender!
- Slice the steak against the grain, into thin strips. Then toss to combine with the vegetables, and serve as desired.
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Notes
How to Store: Let your leftovers cool completely before storing. Then store them in an airtight container in the fridge for up to 4 days.
How to Reheat: You can reheat your steak and veggies in the microwave for 30 seconds at a time until warmed through. Or, for better results, toss everything in a pan and sauté gently for a few minutes. Adding a little broth, oil, or butter if they have dried out at all.
How to Freeze: Once cooled completely, add the fajita mixture into freezer-safe bags, remove all the air, and freeze up to 3 months. For best results, thaw overnight in fridge before reheating.
Nutrition
Serving: 1 serving, Calories: 235kcal, Carbohydrates: 6g, Protein: 33g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 91mg, Sodium: 84mg, Potassium: 710mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2484IU, Vitamin C: 103mg, Calcium: 42mg, Iron: 3mg