Give Taco Tuesday a fun new twist! Sheet Pan Flank Steak Fajitas is the one dish wonder that will have you wanting to make tacos all week long!
Sheet pan dishes such as Greek Sausage Sheet Pan Dinner are great for both a one dish creation and also easy clean up. This family friendly meal will have everyone going back to build another loaded tortilla.
Sheet Pan Flank Steak Fajitas combines just a handful of fresh ingredients with pantry staples you probably already have in your spice cabinet.
- Flank Steak - This lean but beefy cut of beef comes from the flank, or rear of the cow near the plate. It's at it's most tender when it's cooked medium-rare to medium and thinly sliced.
- Bell Peppers - Red and yellow bell peppers add color and are sweeter than the green variety.
- Red Onion - Red onions caramelize and become sweet as they roast.
- Kosher Salt - Salt seasons both the vegetables in this sheet pan meal as well as the steak.
- Black Pepper - Adds earthy heat to the marinade.
- Cumin - Aromatic, earthy, and a little citrusy.
- Paprika - Not only adds a slight sweetness to the marinade, it also helps the flank steak develop a crust as it roasts.
- Garlic Powder - Bright, sharp, and pungent, this adds aromatic and savory flavor to the marinade.
- Onion Powder - Sweeter than garlic powder, onion powder offers up a fragrant savory note.
- Chili Powder - This adds mellow, earthy heat. Use your favorite variety such as ancho or guajillo.
- Olive Oil - Helps bring the marinade together as well as roast the steak and vegetables.
- Lime - Not only adds bright flavor to the marinade, the acid in lime juice also helps tenderize the flank steak.
How to Make Sheet Pan Flank Steak Fajitas
Get out the tortillas and pour yourself the Ultimate Spicy Michelada. Taco night will never be the same.
Time needed: 1 hour.
From oven to tortilla, this meal comes together in less than an hour.
Mix together your marinade. Pour half of the marinade over the flank steak and allow it to sit out for 30 minutes.
Slice the onion and bell peppers into fairly even sized strips.
Place the marinated flanks steak in the center of a sheet pan. Arrange the onions and bell peppers around the steak. Pour the remaining marinade over the peppers.
Allow the flank steak and vegetables to roast for 12-15 minutes, or until your steak has reached your desired temperature. For medium-rare pull your steak out between 130-140 degrees. For medium pull at 140-150. Because the steak will continue to cook as it rests the temperature will rise.
Allow your flank steak to rest for at least five minutes before slicing it against the grain.
Serve your sliced steak and vegetables with tortillas and all of your favorite toppings such as avocado, sour cream, and cilantro.
While flank steak works the best for this recipe, you can also use a flat iron steak or sirloin roast. The cooking times will very so make sure you depend upon your meat thermometer more than the time of roasting.
For those who like it spicy, try adding sliced jalapenos and poblano peppers to your onion and bell pepper mix. You can also add a pinch of cayenne pepper to the marinade to give the flank steak some heat.
When picking a baking sheet for Sheet Pan Flank Steak Fajitas, make sure that you pick one that is large enough to accommodate your flank steak while allowing the peppers and onions to be spread out and not crowded.
In addition to the right sized sheet pan you will also need a digital thermometer. This will allow you to remove your flank steak at your desired level of doneness.
Storage for Sheet Pan Flank Steak Fajitas
The leftovers of this dish work well for meal prep and can be used in tacos again, quesadillas, or to top your favorite salad greens. Simply store them in an airtight container in the refrigerator until ready to use.
Top Tip for Sheet Pan Flank Steak Fajitas
Because flank steak is a tougher cut of beef, you want to make sure that you keep an accurate watch on the temperature. Using an instant read or digital thermometer to monitor your steak will help you from over cooking it.
Sheet Pan Flank Steak Fajitas
- 1 sheet pan
- 1 ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 tsp cumin
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ¼ cup olive oil
- 1 lime, juiced
Sheet Pan Flank Steak Fajitas
- 1-2 lbs flank steak
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- toppings: avocado, sour cream, cilantro, etc.
- Preheat your oven to 450 degrees.
- Mix together the ingredients for the marinade in a small bowl.
- Pour half of the marinade over the flank steak, making sure both sides are coated. Allow the steak to sit out for 30 minutes.
- Transfer the marinated flank steak to the center of a baking sheet.
- Arrange the peppers and onions around the outside of the flank steak. Drizzle the remaining marinade over them.
- Roast your steak and vegetables for 12-15 minutes, or until your steak is cooked to your likeness. 130-140 is medium rare, 140-150 is medium.
- Allow the steak to rest for at least 5 minutes before thinly slicing.
- Serve with your favorite fajita toppings.