15 Minute Sheet Pan Flank Steak Fajitas
These fajitas come together on a single sheet pan to avoid a messy kitchen and no fuss cookin! This recipe is perfect for a lazy night when you want something delicious but are pressed on time (or energy). With regards to seasoning, making your own is always best because of high sodium levels and chemicals. If you don't feel like making your own seasoning, I am not against pre made but you need to check the labels. Avoid things like maltodextrin and look for low sodium. Badia sells a good one that is just a few ingredients and has a good flavor. Even the "organic" ones can have chemicals as the first ingredient.Make sure to source toppings such as fresh pico de gallo, avocado or guacamole, Greek yogurt and some corn tortillas.
Ingredients
- 1 lb Flank Steak fat trimmed off
- 1 Large Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 2 tbs Olive Oil
- 1 tsp Minced Garlic
- .5 Lime, Juiced
Fajita Seasoning
- 1 tsp Chili Poweder
- 1 tsp Paprika
- 1 tsp Salt
- .5 tsp Black Pepper
- .5 tsp Cumin
- .5 tsp Onion Powder
Instructions
- Preheat oven to 450 degrees.
- Slice your onion and peppers into thin long strips. Arrange on the border of the sheet pan.
- Place your flank steak in the center of the sheet pan, surrounded by all the vegetables.
- Drizzle the olive oil over the vegetables and steak, making sure to flip the steak as well. If you find it is still a little dry, add a little more but don't be excessive.
- Rub the minced garlic all over the steak, front and back.
- Add the seasoning to the steak, leaving some for the vegetables as well. Toss everything with your hands making sure to rub the meat well.
- Cook for 15 minutes or until desired finish. In my oven, 15 minutes leaves it medium.
- Once it's done cooking, let it sit prior to slicing for about 10 minutes. Squeeze lime juice over steak. Slice against the grain into long strips. Serve and enjoy!