Recipe: Sheet Pan Fajitas
These Sheet Pan Fajitas require minimal prep and cooking time, making them an excellent choice for busy nights. This dish is also a great source of many key nutrients, making it a true win-win for both ease and nourishment.
Flank steak is one of the leaner cuts of beef and is packed with protein, B vitamins, and readily-absorbable heme iron. However you like your steak, it’s important to be mindful of cook time and slicing to keep your steak as juicy as possible. Steak (and chicken) should rest before cutting to prevent loss of moisture. This means cutting meat to check its doneness while cooking can actually dry out the meat! We highly recommend purchasing a meat thermometer, as it is the best way to prevent this and ensure food safety. See the tip below for more details.
The assortment of veggies included with this meal, from the different colored peppers to zucchini, provides a burst of varied nutrients compared to just one color. In fact, red bell peppers are higher in vitamins A and C than any of the other colors. Yellow and orange peppers are high in nutrients important for eye health (lutein and zeaxanthin). Combine your protein and non-starchy veggies with beans/tortillas for a complete Plate Method meal, or use a bed of greens for a lighter option!
Sheet Pan Fajitas
Serves 4
Ingredients:
- 1 medium yellow onion, sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red or orange bell pepper, thinly sliced
- 1 medium zucchini, halved, quartered, and sliced into 1/2″ pieces
- 1 lb flank steak
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 lime, juiced (approximately 1 Tbsp)
- 8-16 corn tortillas
- For serving: guacamole or ripe avocado, salsa, shredded cheese or vegan cheese shreds, cilantro, sour cream
Directions:
- Preheat oven to 450˚F.
- Slice the onion and peppers. Wash and chop zucchini.
- Lay the flank steak in the middle of the baking sheet. Arrange the onion, bell peppers, and zucchini around the steak. Drizzle with olive oil.
- Mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a small bowl.
- Using your hands, rub the spice mix onto the vegetables and both sides of the steak. Squeeze lime juice over the steak and veggies.
- Place the baking sheet in the oven. Cook 12-15 minutes or until meat and veggies have reached desired doneness (see tip).
- Remove the baking sheet from the oven and transfer the steak to the cutting board. Let rest 10 minutes, then slice the steak.
- While the steak rests, warm each tortilla in a pan over high heat, 30 seconds per side.
- To serve, assemble fajitas with steak, veggies, and desired toppings into tortillas.
Tips:
- A medium steak should reach an internal temperature of 145˚F, and a well-done steak should reach 165˚F.
- Using your knife to cut against the grain of the meat makes it easier! The “grain” is the visible lines in the meat. To cut against the grain, slice diagonally.
- If your corn tortillas are small or thin, double them up “taco style”.
Swaps:
- For the flank steak: chicken, shrimp, salmon, Mahi Mahi, or tempeh (adjust cooking times accordingly)
- For the zucchini: yellow squash or 8 oz mushrooms
- For the corn tortillas: flour tortillas, cassava tortillas, jicama wraps, romaine lettuce leaves, salad greens (for a fajita salad), or alongside black or pinto beans.
Recipe modified from: Tasty sheet-pan steak fajitas