Sheet Pan Steak Fajitas
Recipe by Ashlea Carver
All the Healthy Things
Ingredients
For the Fajitas:
1 pound thinly sliced (around 1/4– 1/2 inch) flank steak, sliced across the grain
3 bell peppers (orange, green, and yellow), thinly sliced
1 small red onion, thinly sliced
Marinade:
1/3 cup olive oil
1/4 cup fresh lime juice
1 teaspoon lime zest
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chipotle powder
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes or cayenne pepper (optional)
For Serving
cilantro
avocado
flour tortillas
limes
pico/salsa
Instructions
Preheat your oven to 425 degrees.
Make the marinade by combining the spices, oil, lime juice, and lime zest in a small mixing bowl.
Next, pour half the fajita marinade on the veggies and toss until the vegetables are well coated in the marinade.
Pour the veggies out onto a large sheet pan that has been lined with parchment paper in a single layer.
Bake for 15 to 20 minutes at 425 degrees until the veggies are tender yet still crisp.
While the veggies are in the oven, pour the other half of the marinade on the steak and stir until well coated.
Let the steak marinate while the veggies are cooking.
Once the veggies are finished cooking remove the sheet pan from the oven and preheat the broiler on high.
Split the veggies in half on the sheet pan and push them to the sides of the pan so that there is an empty space in the middle.
Place the marinated steak in the empty space in the center of the sheet pan and spread in an even layer so the steak does not overlap.
Return the sheet pan to the oven and place on the top rack.
Broil the steak for 3-5 minutes until it’s your desired doneness and then remove.
Flip it half way through so that both sides of the steak brown.
Serve the fajitas with tortillas and all your favorite toppings!
Note
If you want to prep this recipe in advance there are a few great options that you can choose from that will help to make your life a little easier.
Option One: Make the marinade in advance. Prep your marinade in advance and then store in an airtight container in the fridge until you are ready to use it.
Option Two: Marinade the steak and veggies overnight. Slice, prep, and marinade the steak and veggies the night before so you can just pour everything onto the sheet pan the next day.
Option Three: Make the steak fajitas in advance. If you just want to reheat and eat during the week, feel free to make the steak fajitas in advance and store them in an airtight container in the fridge for up to four days.
About The Recipe Creator
Ashlea Carver is the founder and recipe creator behind All the Healthy Things, a food community she started in 2016. A former lawyer and lifelong home cook, Ashlea’s love of food began in her grandmother’s kitchen and eventually inspired her to turn a creative outlet into a destination for simple, nourishing recipes. Today, she creates everything from quick weeknight dinners and one-skillet meals to comforting classics and desserts, with an emphasis on accessible ingredients and recipes home cooks can realistically make.
We’re featuring Ashlea because she believes nourishing yourself should include food that feeds more than your body. Her approach leaves room for comfort, enjoyment and the memories we create around food, without making healthy eating complicated or centered on restriction. With simple ingredients and recipes designed for real life, Ashlea gives you plenty of delicious ways to care for yourself and the people you love. Find more nourishing recipes at Allthehealthythings.com.