Best Sheet Pan Steak Fajitas Recipe By Tasty Recipes

Sheet Tray Fajitas Rice Bowl Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Dinner

Yield 1 serving

Number Of Ingredients 12

¼ cup brown rice
1 teaspoon salt, divided
¾ cup water
4 oz flank steak, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced lengthwise
1 tablespoon lime juice
1 teaspoon onion powder
¾ teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Steps:

Preheat oven to 450˚F (230˚C).
Place the rice in a sieve and rinse under cold water to remove excess starch.
Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
Serve steak over rice and top with cilantro and lime wedges.
Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 86 grams, Fat 11 grams, Fiber 10 grams, Protein 40 grams, Sugar 17 grams

Sheet-Pan Steak Fajitas Recipe by Tasty image

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 lb flank steak
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
½ red onion, sliced
olive oil, to taste
salt, to taste
pepper, to taste
chili powder, to taste
garlic powder, to taste
1 teaspoon cumin, to taste
½ lime, juiced
fresh cilantro, chopped, for garnish
8 whole grain tortillas, warmed

Steps:

Preheat the oven to 450°F (230°C).
Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
Squeeze the lime juice over the top of the steak and veggies.
Cook for 12 minutes, or until the meat has reached your desired doneness.
Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
Fill up a warm tortilla with the steak, bell peppers, and onion.
Garnish with cilantro, and serve.
Enjoy!

Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams

Sheet-Pan Steak Fajitas image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 tsp. chili powder
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. kosher salt
1 large red onion, halved, sliced into 1/4" strips
3 large bell peppers, preferably mixed colors, sliced into 1/2" strips
1 lb. fajita steak or thinly sliced flank steak
8 flour tortillas
Sour cream, lime wedges, and hot sauce (for serving)

Steps:

Place racks in top and lower thirds of oven; preheat broiler. Place an 18x13" rimmed baking sheet on top rack.
Stir oil, chili powder, coriander, cumin, and salt in a small bowl. Transfer half to a large bowl; set remaining oil mixture aside. Add onion and peppers to large bowl and toss to combine.
Carefully remove hot pan from oven. Transfer vegetable mixture to pan and arrange in a single layer; reserve bowl. Broil until beginning to brown and soften, about 5 minutes.
Toss steak and reserved oil mixture in reserved bowl. Push vegetable mixture to one side of pan. Arrange steak in an even layer on remaining side. Broil until steak is browned and cooked through, about 5 minutes.
Meanwhile, wrap tortillas in foil and place on another rimmed baking sheet. Bake on lower rack until warmed through, about 5 minutes.
Serve steak mixture with tortillas, sour cream, lime, and hot sauce alongside.