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MBC Team Winter 2023 16:9

Sheet Pan Steak Fajitas

Karin Schaefer | May 8, 2018

In my house, we like our Mexican cuisine (I may actually love it). Though I am trying to find different ways of preparing it, aside from just tacos. This fajita steak sheet pan dish is ideal! My favorite thing about this recipe is the simple preparation and one pan mess.

Welcome to the Minnesota Beef Kitchen. My name is Karin Schaefer, and I serve as the Executive Director for the Minnesota Beef Council. As a stereotypical busy working mom, getting a healthy, delicious dinner on the table fast is so much harder than it sounds. I have noticed the sheet pan concepts are all the rage, so I just had to check it out.  

So, I start the recipe with a beautiful flank steak. Flank steak is lean and boneless with lots of intense beef flavor. It is best when marinated, then grilled, broiled or stir-fried. It comes from the bottom part of the animal, located below the Loin. A 3 oz serving has just 160 calories and about 6 grams of fat, plus an awesome source of protein. 

 I will share a simple rub to use for this recipe but also in a time crunch, do not be afraid of the packaged taco/fajita seasonings. I try to purchase the options with low sodium. This seasoning mix includes: salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika. Add about 3/4 of this mixture to a large plastic bag, along with olive oil, lime juice, and soy sauce. Add the steak and massage. Let this sit while you slice your veggies.  

Use a variety of colored peppers. Today, I have green, red and yellow. Slice these into strips, along with onions. Spread them on the sheet pan, along with a tablespoon of olive oil and sprinkle the remaining seasoning. Remove the marinated steak and place on the sheet pan.  

Now, I have the oven really hot. It is at 450 degrees. It will cook uncovered for 12-15 minutes, then you need to crank your oven to broil and cook for an additional 2 minutes. The internal temperature should be between 140-150, depending on if you prefer medium rare or medium steak. It is important to let rest for at least 10 minutes. Then thinly slice against the grain.  

These fajitas can be made with either corn or flour tortillas, topped with any traditional Mexican ingredients. I prefer to serve this up really simple: steak, peppers, onions, cilantro, lime and a salsa.  

Sheet Pan Steak Fajitas 

Ingredients 

  • 2 lb. flank steak 
  • 2 T Olive Oil 
  • 1 T lime juice 
  • 1 T soy sauce 
  • Seasoning (prepackaged taco or fajita seasoning could work) 
  • 1 T chili powder 
  • 1 t. garlic powder 
  • 1 t. onion powder 
  • ½ t. ground cumin 
  • 1 t. paprika 

Instructions 

  1. Preheat oven to 450 degrees.  
  1. In a small bowl combine seasonings. Divide in half.  
  1. In a large plastic storage bag, combine olive oil, soy sauce, lime juice and 3/4 seasoning.  
  1. Add steak and let marinate for 10 minutes.  
  1. Slice Peppers and onions. Sprinkle with 1 tablespoon olive oil and remaining seasoning. 
  1. Cook at 450 degrees for 12-15 minutes.  
  1. Turn the oven to broil and cook for an additional 2 minutes.  
  1. Meat thermometer should read 140 for medium rare and 150 for medium.  
  1. Let steak rest for at least 10 minutes.  
  1. Slice against the grain.