Sheet Pan Steak Fajitas
Sheet pan steak fajitas are beautiful and bursting with flavor. Easy to throw together on busy weeknights, they feature tender steak and crisp, colorful vegetables in every bite. You will definitely want to add this to your weekly meal planning!
Servings: 6 people
Ingredients
- 1 pound flank steak
- 1 tablespoon lime juice
- ¼ cup olive oil, divided
- 3 tablespoons fajita Seasoning, divided
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees fahrenheit and line a baking sheet with foil. Prepare the steak by slicing it into ½ inch strips.
- In a bowl whisk together 2 tablespoons of the olive oil, 1 ½ tablespoons fajita seasoning, and the lime juice to make a marinade.
- Add the sliced steak and marinade to a bag and let it rest while you prepare the vegetables.
- Slice the vegetables into ½ inch slices. Add them all to a bowl and toss them in the remaining olive oil, fajita seasoning, and salt and pepper.
- Lay the vegetables out on the foil lined sheet pan, leaving room for the steak. Lay the steak on the pan next to the vegetables.
- Bake the fajita mix for 12-15 minutes, tossing and turning the vegetables and steak halfway through baking.
- While the fajita mix is baking, toast the tortillas and slice the limes and cilantro.
- When the steak is cooked through and the vegetables are tender, remove the pan from the oven, allow the mix to cool for a few minutes and serve with your favorite toppings.
Nutrition
Calories: 208kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 45mg | Sodium: 144mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 853IU | Vitamin C: 80mg | Calcium: 26mg | Iron: 2mg
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