Sizzling Skirt Steak Fajitas on a Sheet Pan (Yes, Really!)
If you love steak fajitas but hate standing over the stove, this method is for you. The trick is getting those sheet pans screaming hot before you even add the food—the sound of the steak hitting the pan is so satisfying. Because the broiler is so powerful, you get those beautiful blackened edges on the onions and peppers without turning them into mush. It’s the easiest way I know to get restaurant-style fajitas on the table in under 15 minutes!
Servings: 6 servings
Calories: 306kcal
Video
Ingredients
- 1 ½ lb skirt steak, or flank steak, cut across the grain into 2-inch pieces
- 2 bell peppers, any color, seeds removed, thinly sliced into strips
- 1 poblano pepper, seeds removed, thinly sliced into strips
- 1 large red onion, thinly sliced
- 1 large sweet onion, thinly sliced
- 4 Tbsp olive oil
- 3 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp Kosher salt
- 1 tsp paprika
- ¼ tsp cayenne pepper
- Serving suggestions: flour tortillas, lime wedges, sour cream, shredded cheese, avocado, and cilantro
Instructions
- Make the fajita spice blend. Combine 3 tsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 2 tsp Kosher salt, 1 tsp paprika, and ¼ tsp cayenne pepper in a small bowl, then stir to combine.
- Preheat the broiler. Place an oven rack as close to the broiler as possible, then turn the broiler to high. Place a rimmed baking sheet on the rack to preheat for about 5 minutes.
- Cook the veggies. Place sliced bell peppers, poblano, and onions in a large mixing bowl. Drizzle with 2 Tbsp olive oil (or neutral oil), then toss with about 2 tablespoons of the spice mixture. Carefully remove the sheet pan from the oven, then pour the seasoned veggies on top. Use tongs to quickly spread into a thin, even layer. Cook under the broiler until charred and softened, 5 minutes. Remove and set aside.
- Season the steak. Immediately place a second rimmed baking sheet under the broiler. Place sliced steak in a large bowl, then toss with remaining 2 Tbsp oil and 2-3 Tbsp of the spice rub. The more you add, the spicier it will be.
- Cook the steak. Carefully remove the preheated baking sheet and pour the steak on top. Again, spread into a thin, even layer, then cook for 5 minutes under the broiler. No tossing required!
- Serve immediately. family-style. Combine both the veggies and the steak on one sheet pan. Serve with all your favorite fajita toppings in warm flour tortillas with fresh cilantro and lime wedges.
Notes
- Spice rub: Store leftover rub airtight for several months.
- Warm tortillas: Wrap stacked tortillas in foil and warm on a lower oven rack while the steak and vegetables cook.
- Nutrition note: Nutrition facts include the steak, vegetables, and spice rub only (not tortillas or toppings).
Nutrition
Calories: 306kcal | Carbohydrates: 11g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 876mg | Potassium: 589mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1691IU | Vitamin C: 72mg | Calcium: 38mg | Iron: 3mg
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