Sheet-Pan Steak Fajitas
January 06, 2021
Categories: Steak, Onions, Peppers, Mexican, Oven Roast, No Eggs Non-Dairy, Kosher Meat, Beef Dinner, Mexican Dinner, more
"This is out of the April 2020 Eating Well magazine...make sure to preheat the pans to sizzle meat and vegetables just like in a skillet, but with a whole lot more hands-off time..."
- Serving Size: 1 (532.3 g)
- Calories 1389
- Total Fat - 80.1 g
- Saturated Fat - 7 g
- Cholesterol - 219.4 mg
- Sodium - 3988 mg
- Total Carbohydrate - 88.6 g
- Dietary Fiber - 17.2 g
- Sugars - 0.6 g
- Protein - 79.3 g
- Calcium - 522.5 mg
- Iron - 13.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Position racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500°F.
Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat. Carefully place the steak on the pan on the top rack. Carefully spread the vegetables on the pan on the lower rack. Roast until the steak and vegetables are starting to brown, about 8 minutes.
Flip the steak and stir the vegetables. Turn the broiler to high and continue cooking the steak to desired doneness (an instant-read thermometer inserted in the thickest part will register 120°F for medium rare) and the vegetables until charred, about 6 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes.
Slice the steak across the grain and serve in tortillas with the vegetables and guacamole.
Serve with lime wedges and cilantro, if desired.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting steak, choose one that is well-marbled and uniformly thick.
- If you're unable to find poblano peppers, jalapeños make a great substitute.
- Replace beef flank steak with chicken breast for a leaner protein option. The benefit of this substitution is that it is a healthier alternative that still provides a good source of protein.
- Replace poblano peppers with jalapenos for a spicier flavor. The benefit of this substitution is that it adds an extra kick of flavor to the dish.
Grilled Steak Fajitas Heat a grill pan over medium-high heat. Rub steak with remaining spice mixture and cook for 4 minutes per side or until desired doneness. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain and serve in tortillas with the vegetables and guacamole. Serve with lime wedges and cilantro, if desired.
Mexican Rice Pilaf
RECOMMENDED DISH DESCRIPTION: Mexican Rice Pilaf is a great accompaniment to Sheet-Pan Steak Fajitas. It is a flavorful and colorful rice dish that combines cooked white rice with tomatoes, peppers, onions, garlic and cilantro. The rice is lightly spiced with cumin and chili powder, which complements the flavors of the steak fajitas perfectly.
Charred Corn and Avocado Salad: Charred Corn and Avocado Salad is the perfect side dish to go with Mexican Rice Pilaf. Sweet corn is quickly charred in a hot skillet, then tossed with creamy avocado, juicy tomatoes, and a zesty lime dressing. The bright flavors and colors of this salad complement the flavors of the Sheet-Pan Steak Fajitas and Mexican Rice Pilaf perfectly.
Q: How long does it take to make this dish?
A: It takes about 14 minutes total to make this dish. Preheat your oven to 500°F and cook the steak and vegetables for 8 minutes, then flip the steak and stir the vegetables and cook for 6 minutes more.
Q: What kind of steak should I use?
A: Any kind of steak will work, but ribeye or sirloin steaks are recommended for this dish. Make sure to use steaks that are at least 1-inch thick.
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Fun Fact 1: The poblano pepper is a popular pepper used in Mexican cuisine and has been around since the Aztecs. It was even featured in the 16th century cookbook, Libro de Arte Culinario, written by Spanish monk, Brother Pascual.
Fun Fact 2: Fajitas were made popular in Texas in the 1970s by a Tex-Mex chef, Ninfa Laurenzo. She was the first to serve them in her restaurant, Ninfa's, in Houston, Texas.