Sheet pan steak fajitas

5

PREP TIME

10 min

TOTAL TIME

10 min

Serves

4

Sheet pan steak fajitas

Photo: Roberto Caruso

Make tonight Fajita Night! This one-pan wonder comes together in a quick ten minutes. Perfect for those forgot-to-make-dinner nights.

Ingredients

  • 1 1/4 lb skirt steak
  • 1/4 cup canola oil , divided
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 1 tbsp finely chopped garlic
  • 1 1/2 tsp packed brown sugar
  • 1 tsp ground cumin
  • black pepper
  • 1/2 tsp salt , divided
  • 1 medium red onion , cut in 3/4-in. wedges through root
  • 1 red bell pepper , seeded and quartered
  • 1 green bell pepper , seeded and quartered

Instructions

  • Marinate steak in 3 tbsp oil, soy sauce, lime juice, chili powder, garlic, brown sugar, cumin and pepper in the fridge overnight or for 1 hr at room temperature. 
  • Place a sheet pan in oven 4 in. from broiler and preheat broiler to high. Remove steak from marinade and pat dry. Season with 1/4 tsp salt and pepper.
  • Add onion and peppers to a bowl with remaining 1 tbsp oil, 1/4 tsp salt and pepper and gently toss to combine. 
  • Remove pan from oven and place steak, peppers (skin-side up) and onion in a single layer. Broil for 5 min. Flip steak and broil for 5 min or until meat thermometer reads 120F. Let steak rest 2 min, then slice against the grain. Slice peppers and onion. Serve in flour tortillas.

Nutrition (per serving)

  • Calories
  • 285,
  • Protein
  • 31 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 12 g,
  • Fibre
  • 2 g,
  • Sodium
  • 423 mg.
  • Excellent source of
  • zinc

Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.

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