Marinated Sheet Pan Steak Fajitas

Tender strips of marinated flank steak is the perfect filler for these sheet pan steak fajitas. Serve with roasted peppers and onion in soft tortillas for a delicious meal.

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The sun is shining, the temps are warming, and I have never been more content in my life to sit inside and chill. After a winter packed with travels, sometimes just days apart, I am learning a new appreciation for taking it easy. With the conclusion of our final trip last week Jay and I unpacked our suitcases one last time and put them away until our next journey, which is yet to be determined.

After such a bustling season I am quite ready to settle for the next few weeks. Sure, I’d hop on a plane again in a heartbeat, but I’m also learning to be ok with slowing down.

I think many of us could go for a little ‘taking it easy’ right now. How about you? Feeling hurried and need a couple hours to decompress? Want to trade going out for staying in?

Let’s do that. Let’s make a giant platter of fajitas, invite our favorite people over, and spend the evening filling soft, floury tortillas with the most tender steak you’ve ever tasted. Let’s stay in and sip cocktails and dip chips in easy-to-assemble guacamole and sit on the couch instead of at the table. And maybe, just maybe, we leave our jammies on because that elastic waistband is so much more kind than a button and zipper.

Sound good?

Marinated Sheet Pan Steak Fajitas

For the Steak

  • 1-2 lb Flank Steak
  • Juice from 1 Lime
  • 1/4 Cup Pineapple Juice
  • 1/4 Cup Soy Sauce or Tamari
  • 1 Tbsp Cumin
  • 1 Tbsp Chili Powder
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper

For Serving

  • 3 Bell Peppers, any color
  • 1 Medium Red Onion
  • 2 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • Corn or Flour Tortillas

Whisk together the ingredients for the marinade in a large bowl. PourĀ the marinade into a ziplock bag or large airtight container and place the steakĀ inside, making sure it’s completely covered. Refrigerate for 2-24 hours. Remove the steak from the fridge 1 hour before cooking.

Preheat the oven to 400. Slice the bell peppers and the red onion into even strips and place on a sheet pan. Drizzle with oil and season with salt and pepper. Roast in the oven until they’ve reached a desired doneness. I like mine roasted for about 16-18 minutes. Remove from the oven and set aside.

Preheat the oven broiler. Place a wire rack over a baking sheet lined with parchment paper or aluminum foil. Remove the steak from the marinade and place on the wire rack. Broil for about 4-5 minutes on each side or until the internal temperature reaches 130 for rare steak. Remove the steak and place it on a cutting board with a piece of aluminum foil over the top. Allow to rest 3-4 minutes before slicing against the grain. Serve with roasted peppers and onions and tortilla shells.