Sheet Pan Steak Fajitas

homesteadhippy (63)in #homesteading • 5 years ago (edited)

Quick and easy dinner, in less than 30 minutes cook time, can be yours! These sheet pan steak fajitas are a great way to feed a crowd easily!

Taco night happens at least once a week in our home. Well, twice a week, usually, but who's counting?

Changing tacos with ground beef up for fajitas is a tasty way to keep our taco nights from getting boring. I love how quickly these sheet pan fajitas come together. They are better if you can prepare them the day before, and allow them to marinade overnight. However, a couple hour marinade is good as well.

What kind of steak can I use for these steak fajitas?

They are commonly made with skirt steak. It's a tougher cut, but perfect for super thin slicing, flavorful marinades, and rapid cooking. However, you can also use thin cut sirloin, strip, or even ribeye if you want. Flank steak is usually cheaper in our area, so that's more often my choice.

What's the difference between flank and skirt steak?

Chances are, if you've eaten fajitas in a restaurant, you have eaten skirt steak. Skirt steak can have a more rich flavor than flank steak and should only be cooked to a medium rare temperature for best flavor and texture. It's the classic steak for fajitas.

However, flank steak can also lend itself to this recipe, as it's great for high heat and quick searing. Both cuts are lean, and have a lot of tough fibers, and can be used interchangeably for most recipes.

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How do you make the flank or skirt steak in steak fajitas tender?

It's all in the marinade. The lime juice and avocado oil help to break down the steak fibers, and allow it to become more tender. Quick cooking and high heat searing at the end by broiling will help you keep from eating shoe leather.

When you cut either flank steak or skirt steak, you will want to cut AGAINST the grain as well. The grain is the long strands of fibers that you can see running through the meat. Cutting against them will make the meat far easier to chew, as half the work of breaking them down is done.

Are you ready to take taco night up a notch?

Ingredients:

2 lbs. flank steak
1 red pepper, sliced
1 yellow pepper sliced
1 onion, sliced
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon chili powder
1 1/2 tablespoons avocado oil
4 tablespoons lime juice
toppings-chopped tomato, avocado, cheese, sour cream
8 tortillas

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Instructions:

Slice flank steak, peppers, and onions into 1/2" thick pieces. Set aside.
In a large mixing bowl, add garlic, paprika, salt and chili powder. Whisk in lime juice and avocado oil and blend well.
Add steak and vegetables and toss to coat. Place in a ziplock bag and allow to marinate for at least 3-4 hours if possible.
Preheat oven to 425 degrees F.
Pour mixture out onto parchment paper lined baking sheet and bake for 10 minutes, tossing halfway through to allow all items to cook evenly. Remove from oven and turn broiler to high.
Place sheet pan back under the broiler for 3-4 minutes. Remove and allow to rest for 5 minutes.
Lay tortillas on a separate sheet pan and stick in warm, but turned off, oven.
Serve with warm tortillas and toppings