Name: Sheet Pan Steak Fajitas (with Chicken Option!)
Ingredients: 1/2 cup freshly squeezed lime juice; 1/3 cup vegetable oil; 2 garlic cloves, grated on a microplane; 2 tablespoons apple cider vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon kosher salt; 1 tablespoon honey; 1 tablespoon ground cumin; 2 teaspoons Mexican oregano, rubbed between fingers to break apart the leaves; 2 teaspoons chili powder (use a blend or create your own using single-chili dried powders like guajillo, ancho, chipotle, pasilla, etc.); 2 teaspoons ground coriander; 2 red, yellow, or orange bell peppers, sliced about 3/8-inch-thick; 1 red onion, sliced about 3/8-inch thick; 1 yellow or white onion, sliced about 3/8-inch thick; 1-1/4 to 1-1/2-pound flank or skirt steak, sliced about 3/8-inch-thick against the grain (you can also slice the steak in half lengthwise before slicing to make them more manageable in your fajita)*; Flour tortillas, warmed, for serving; Whatever fixings you like (e.g., shredded cheese, chopped cilantro, sour cream, lime wedges, salsas, guacamole, refried beans, and hot sauce)

Description

Dive into the flavors of Tex-Mex with this Sheet Pan Steak Fajitas recipe using an easy marinade, quick-cooking steak, and simple broiling for a delicious, authentic sheet pan dinner at home.

Ingredients

Scale

MARINADE:

1/2 cup freshly squeezed lime juice
1/3 cup vegetable oil
2 garlic cloves, grated on a microplane
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons Mexican oregano, rubbed between fingers to break apart the leaves
2 teaspoons chili powder (use a blend or create your own using single-chili dried powders like guajillo, ancho, chipotle, pasilla, etc.)
2 teaspoons ground coriander

VEGETABLES & STEAK:

2 red, yellow, or orange bell peppers, sliced about 3/8-inch-thick
1 red onion, sliced about 3/8-inch thick
1 yellow or white onion, sliced about 3/8-inch thick
1–1/4 to 1-1/2-pound flank or skirt steak, sliced about 3/8-inch-thick against the grain (you can also slice the steak in half lengthwise before slicing to make them more manageable in your fajita)*
Flour tortillas, warmed, for serving
Whatever fixings you like (e.g., shredded cheese, chopped cilantro, sour cream, lime wedges, salsas, guacamole, refried beans, and hot sauce)

*Substitute with the equivalent weight in boneless chicken breast or thighs if desired.

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Instructions

To prepare the marinade: Combine all the ingredients in a large mixing bowl, whisking thoroughly to combine. Transfer the sliced vegetables to the marinade and let sit for 10 minutes.
Position the top oven rack about 6–7 inches from the heating element. and preheat the broiler to high. Line a baking sheet with aluminum foil for easier clean-up, if desired.
Transfer the vegetables to the prepared baking sheet with tongs, allowing as much of the marinade to drain off back into the bowl as possible. Transfer the sliced meat to the marinade, tossing to combine. Let everything sit for an additional 10 minutes.
Transfer the vegetables to the oven and broil for 10 minutes, or until softened and beginning to char. Stir the vegetables, then arrange the steak (or chicken) slices on top, trying not to overlap the meat. Pour the remaining marinade on top. For steak: Broil for 3–4 minutes, until the meat is cooked through and beginning to caramelize. For chicken: Broil for 4–5 minutes for chicken breast and 6–7 minutes for chicken thighs until the meat is cooked through.
Serve on tortillas with whatever fixings you like.

Notes

Inspiration: Sheet Pan Steak Fajitas from cuisineathome.com

Category: Beef, Mexican-Inspired, Tex-Mex