Ladies and gentlemen, get ready for THE easiest meal of your whole life: Steak Fajitas in ONE sheet pan.
One of my biggest gripes about cooking is all the heavy pots and pans you have to clean afterwards. In my tiny kitchen, I literally have no room to let dishes sit in the sink so I am usually a clean-as-I-use type of cook. Usually, when I read a new recipe to cook and it tells me to use all the woks, skillets, sauce pans, pots that I own, all I can think about is the mess and I don’t even bother cooking.
That’s not the case with this recipe! It’s easy to make AND easy clean-up.
There’s 2 ways to prep the steak & pepper marinate: first one is easy and the second one is even EASIER. Use whichever you prefer.
Method #1: This method is for those who don’t mind touching meat or if you don’t like wasting ziplock bags.
- Put all the sliced onions, peppers, and steak into a large bowl.
- Add all the marinate ingredients (olive oil, garlic, lime, lime zest, dry seasonings) to the bowl.
- Mix all the ingredients with your hand to make sure everything is evenly and well coated.
- Cover with plastic wrap and store in the fridge.
Method #2:This method is for those who don’t like touching meat or if you don’t want another dish to wash
- Add all the marinate ingredients (olive oil, garlic, lime, lime zest, dry seasonings) to a gallon-sized ziplock bag (don’t forget to close the bag first…).
- Shake the bag to make sure everything is combined.
- Add all the sliced peppers and steak in the bag and shake the bag again to make sure everything is evenly and well coated.
- Store in the fridge. I like to double bag the ziplock just in case it gets a hole and leaks.
I’ve done both methods, but I prefer to use Method #1 because I hate wasting so many ziplock bags. Yes, it’s another bowl to wash, but this recipe is so easy that I don’t mind.
Alright, enough rambling. Here’s how to make it:
- 1 lb grass-fed/grass-finished flank-Steak, thinly sliced against the grain, in 1/2-inch wide strips
- 1 red onion, thinly sliced in 1/2-inch wide strips
- 2-3 bell peppers (I like using a mix of red, green, or yellow), thinly sliced in 1/2-inch wide strips
- 2 cloves garlic, minced (I usually use the pre-minced garlic for this recipe, about 2 teaspoons)
- 1/4 cup extra virgin olive oil
- 1 lime – zest & all the juice
- 1 tablespoon sugar
- 2 teaspoons Mexican oregano (regular oregano works too)
- 2 teaspoons chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chipotle powder
- Kosher salt & freshly cracked black pepper, to taste
TOPPINGS FOR SERVING: Only use what you like
- Tortillas (Use flour or corn, whichever you prefer. I usually buy the freshly made ones from HEB or Central Market)
- Shredded pepper jack cheese, or any cheese you prefer
- Guacamole (I usually buy the freshly made ones from HEB or Central Market)
- Handheld citrus juicer, optional (one of those necessary things that just makes life easier)
- Baking sheet
- Ziplock bag, if you are doing method #2
- Pick your preferred method listed above (#1 or #2) to prep the pepper & steak marinate. Refrigerate for at least 2 hours, but preferably overnight, up to 24 hours.
- Once it’s ready to cook, preheat your oven to 425 degrees Fahrenheit. Bring the peppers & steak out of the fridge to come to room temperature for a short time, about 15-20 minutes.
- Line a large baking sheet with foil for easy clean up.
- Spread out the peppers and steak evenly on the baking sheet. Once your oven is preheated, place the baking sheet in the oven and bake for about 12-15 minutes, depending on how you like your steak cooked and the veggies have a crispy edge.
- Serve with your choice of tortillas and all the fixings!!!
- SUGAR? SUGAR IN FAJITAS? Yes. Use it. Don’t skip it. Trust me. It makes a difference.
- If I want to make this for dinner, I will usually prep it the night before or prep it in the morning before I go to work. The longer it sits in the marinade, I find that the steak is more moist.