Sheet Pan Steak Fajitas: Quick, Flavorful Recipe for Busy Weeknights
These Easy Sheet Pan Steak Fajitas are a quick, flavorful, and fuss-free dinner! Juicy skirt steak, tender onions, and vibrant bell peppers are perfectly seasoned and roasted in minutes. Serve with warm tortillas and your favorite toppings for a delicious, restaurant-quality meal—made with minimal cleanup. Perfect for busy weeknights!
Equipment
Ingredients
For the Steak Fajita Marinade
- 1/4 cup vegetable oil
- 3 gloves 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), sliced 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 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,
For the steak:
- Place steak pieces in a gallon-sized zipper-lock bag and add marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator for at least 3 hours or overnight.
For the Fajitas:
- When ready to cook, preheat oven to 425°F—position one oven rack to the middle position one lower middle position.
- 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 for 12 minutes, then remove steak to rest. Keep veggies in the oven for another 8 minutes (for a total of 20 minutes)
- Slice steak into thin strips across the grain. See blog for details on how to do this.
- 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 of fork until well combined.
- Taste and adjust seasonings as needed. Set aside
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Notes
Cooking Tips:
- Marinating Time: Marinate the skirt steak for at least 3 hours and up to 24 hours for optimal flavor and tenderness.
- Slicing the Steak: After cooking, let the steak rest for 5-10 minutes, then slice thinly against the grain to ensure maximum tenderness.
- Protein Alternatives: If skirt steak isn't available, flank steak can be used as a substitute.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, zucchini, or poblano peppers to customize the fajitas to your taste.
- Low-Carb Option: Serve the fajitas in lettuce wraps or over cauliflower rice for a low-carb alternative.
- Storage: Store leftover meat and vegetables separately from the avocado cream in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the meat and vegetables in a skillet over medium heat until warm. Prepare fresh avocado cream when ready to serve again.
- Toppings: Enhance your fajitas with toppings like shredded cheese, chopped cilantro, diced onions, or a squeeze of fresh lime juice.
- Side Dishes: Pair the fajitas with sides such as Mexican rice, black beans, or a fresh salad to complete the meal.
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