Home Mains Sheet Pan Steak Fajitas
1 hour Easy

Sheet Pan Steak Fajitas

Quick, easy, and delicious. What more could you ask for?

I opted for London Broil instead of the traditional Skirt Steak cut of meat. I marinated it overnight to ensure it was good and tender before broiling it to get the perfect medium/ medium rare finish. Roasted alongside fresh peppers and onions, topped with cilantro garlic butter, and served with fire roasted corn tortillas, this dish is sure to please.

According to the Austin Chronicle, fajitas originated in the early 1900’s in the ranch lands of South and West Texas. At the time, skirt steak (I know I used London Broil) and other throwaway items were given to the Mexican vaqueros – or cowboys – as part of their pay. Slowly, fajitas began finding their way onto menus of Mexican restaurants across Texas, until the dish exploded onto the national scene in the 80s and 90s. This relatively young dish epitomizes Tex-Mex cuisine, a cuisine that in my opinion, often gets under appreciated and watered down by commercial popularization (just think Chili’s, South of the Border, etc.).

Sheet Pan Steak Fajitas

0.0 from 0 votes
Course: MainsCuisine: Tex Mex, AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

A simple straightforward and restaurant quality tex-mex classic: broiled steak, roasted vegetables, flame roasted tortillas and cilantro garlic butter.

Ingredients

  • Steak Fajitas
  • 2 1/2 pound London Broil cut steak

  • 3 whole red and green bell peppers

  • 2 whole onions

  • 2 whole limes

  • 4 whole garlic cloves, minced

  • 4 tablespoons butter

  • 8 corn tortillas

  • Steak marinade
  • 1 tablespoon olive oil

  • 1 whole lime, juiced

  • 1 whole lemon, juiced

  • 1/4 cup Worcestershire sauce

  • 1/4 cup soy sauce

  • 1 clove garlic, minced

  • 1/4 cup Badia complete seasoning

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1/2 teaspoon crushed red pepper chili flakes

Directions

  • Your first step should be to prepare the steak marinade. Ideally you would combine all ingredients and marinade the steak in the refrigerator for 24 hours prior to cooking. It’s important to marinade it at least 3-4 hours, otherwise you can end up with steak that’s too chewy.
  • Preheat oven to 425°.
  • Slice onions and peppers and toss with olive oil, salt, and pepper. Once preheated, roast onions and peppers for 25-30 minutes, or until fully cooked.
  • While the onions and peppers are roasting, remove the steak from the refrigerator. Let it come to room temperature before placing it in the oven.
  • When the onions and peppers finish roasting, remove them from the oven and turn the temperature to broil. If you’re using the same pan, set the vegetables aside in a bowl and place the steak on the sheet pan.
  • Broil the steak for 8-10 minutes. Remove from oven and let rest for 10 minutes before slicing.
  • While the steak is resting, melt the butter in a small saucepan. Add minced garlic and chopped cilantro. Cook for 3-4 minutes, while stirring to avoid the butter getting burned.
  • Place the onions and peppers back on the sheet pan. Slice the steak and place on top. Drizzle the garlic cilantro butter on top of the steak for the finish.
  • If you have a gas stove and want to take the tortillas to another level, continue to follow along. Please note: be very careful.


    Turn a single burner to medium high heat. Using a tongs, gently place the tortilla on top of the open flame for ~30 seconds per side, or until you see a nice char. You’ll also be able to smell a hint of roasted corn.

Notes

  • Serve with corn tortillas, salsa, guacamole, shredded cheese and/or sour cream.

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