Sheet Pan Skirt Steak Fajitas
Skirt steak marinated in brown sugar and lime, roasted on one sheet pan while the peppers and onions roast on another, and served with avocado cream.
Equipment
Ingredients
For the Steak Fajita Marinade
- 1/4 cup vegetable oil
- 3 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons brown sugar
- 1 tablespoon lime zest, from 2 limes
- 1 tablespoon soy sauce optional
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/4 teaspoon black pepper
- 1 package skirt steak (approximately 1 1/2 pounds), cut into 3 pieces
For the Fajitas:
- 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 large green bell pepper stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 large yellow bell pepper stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 large red or yellow onion halved and sliced into ¼-inch pieces
- 1 tablespoon olive oil extra virgin
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/4 teaspoon freshly ground black pepper
Avocado Cream
- 2 ripe avocados
- ¼ cup sour cream
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight adjust to taste
- 1/2 teaspoon garlic powder
Additional Toppings
- Sour cream, shredded cheese, and salsa, for serving, if desired
Instructions
For the steak fajita marinade:
- Whisk together vegetable oil, minced garlic, brown sugar, lime zest, soy sauce, chili powder, cumin, smoked paprika, salt, and pepper in a small bowl or measuring cup. Set aside.
- Place steak pieces in a gallon-sized zipper-lock bag and add marinade. Seal the bag, squeezing out as much air as possible. Massage the bag until the meat is fully coated in marinade. Lay flat in the refrigerator for at least 3 hours or overnight.
For the Fajitas:
- Preheat the oven to 425°F with one rack in the middle and one just below it. Line 2 baking sheets with foil.
- Spread steak on one baking sheet and the veggies on the other.
- Drizzle one tablespoon of olive oil over the vegetables. Sprinkle with salt and pepper.
- Place both baking sheets in the oven. Put the steak in the middle part of the oven and vegetables on rack below.
- Bake 12 minutes, until the steak is browned outside and pink in the middle. Move the steak to a cutting board to rest. Roast the veggies 8 minutes more (20 minutes total).
- Slice the steak into thin strips against the grain.
- Serve immediately with hot tortillas, avocado cream, pico de gallo, and other condiments, as desired.
Avocado Cream
- While the steak and vegetables are cooking, make your avocado cream.
- Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- Add salt, lime juice, garlic powder, and sour cream and mash with a potato masher or fork until well combined.
- Taste and adjust seasonings as needed. Set aside
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Notes
Marinate 3–24 hours.
Rest the steak for 5–10 minutes, then slice thin against the grain.
Store the steak and veggies for up to 3 days and the avocado cream for up to 2 days in separate containers. Reheat in a skillet.
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