Sheet Pan Fajita Flank Steak with Peppers and Onions This easy sheet pan take on fajitas can be made with either flank steak or easier-to-find skirt steak. Either way, you’ll have delicious results with about 30 minutes of work. 2 1/2 pounds skirt or flank steak 4 cloves garlic, […]
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This easy sheet pan take on fajitas can be made with either flank steak or easier-to-find skirt steak. Either way, you’ll have delicious results with about 30 minutes of work.
2 1/2 pounds skirt or flank steak
4 cloves garlic, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons Worcestershire sauce
1/4 cup fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon sugar
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
Olive oil cooking spray
4 bell peppers (any color), stemmed, seeded and thinly sliced
1 yellow onion, thinly sliced
8-12 small (6-inch) flour or corn tortillas
Chopped fresh cilantro, sour cream, salsa, sliced avocado and crumbled Cotija or queso fresco, for garnish
Instructions: Place the steak in a large zip-top bag or shallow glass baking dish. Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, pepper flakes and salt in a small bowl. Reserve 1/4 cup of the marinade for the vegetables and pour the rest over the steak, turning it to coat. Seal the bag or cover the dish and refrigerate for 2-12 hours.
When you are ready to cook, heat the oven to 450 degrees with one rack about 4 inches from the broiler, another rack in the center position and another in the bottom position. Line a sheet pan with aluminum foil and mist it with cooking spray.
Toss the peppers and onion with the reserved 1/4 cup marinade and spread them evenly on the prepared pan. Roast on center rack until softened and starting to brown, 10-15 minutes.
Remove the pan from oven and turn the oven to broil.
Wrap a stack of tortillas in aluminum foil and set it aside.
Push the peppers and onion to perimeter of the pan. Remove the steak from the marinade, allowing any excess liquid to drip off the meat, and place it in the center of the pan surrounded with vegetables.
Place the pan on top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees for rare or 135 degrees for medium rare, 3-5 minutes per side.
While the steak cooks, place the foil-wrapped tortillas on the bottom rack to warm through. Once the steak is finished cooking, remove the pan from the oven and turn the oven off.
Leave the tortillas in oven to continue warming while the steak rests, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with the cilantro. Serve the steak warm with the peppers, onions and tortillas. Pass the salsa, sour cream, avocado and cheese at the table.
Makes 4 servings
From “Sheet Pan Suppers” by Molly Gilbert (Workman)
