Sheet Pan Flank Steak Fajitas
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  • 2 tablespoons chili powder
  • 12 teaspoons ground cumin
  • 12 teaspoons salt
  • 11/2 teaspoon garlic powder
  • 11 medium red onion, halved and cut into 1/4-inch slices
  • 12 medium red or yellow bell peppers, cut into 1/4-inch strips
  • 11/4 cup vegetable oil
  • 11 1/3 lb beef flank steak
  • 16 tortillas from 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas
  • 1 Lime wedges, sour cream, Old El Paso™ mild salsa, guacamole, chopped fresh cilantro, as desired1 Position oven rack 4 inches from broiler. Spray 18x13x1-inch pan with cooking spray. In small bowl, mix chili powder, cumin, salt and garlic powder.
  • 12 In large bowl, toss onion, bell peppers, 2 tablespoons of the vegetable oil and 1 tablespoon of the seasoning mixture; mix until evenly coated. Transfer vegetable mixture to pan in single layer, allowing room for steak. In same bowl, add remaining 2 tablespoons oil and remaining seasoning mixture. Add steak; rub mixture into steak. Transfer steak to pan with vegetables.
  • 13 Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil. Let stand 5 minutes. Stir vegetables, and return to oven 2 to 6 minutes or until vegetables are blackened in spots.
  • 14 Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with remaining ingredients.



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