Whole 30 always feels like a lot of cooking, which is why these Sheet Pan Steak Fajitas are my one-pan secret weapon. The fajita marinade is flavorful and easy, and cooking all of the ingredients at once in the oven makes this a perfect weeknight dinner.
This Is The Best Healthy Steak Fajita Recipe
- It’s fast. The marinade itself relies mostly on dried spices, so there isn’t a lot of chopping or prep. Once your ingredients are ready to be cooked, you’re just 10 minutes away from dinner!
- You won’t have to do a ton of dishes. A knife. A cutting board. Some measuring spoons. A glass dish for marinating. A sheet pan. Cleanup doesn’t get much easier!
- This fajita marinade is so versatile. I love using it on pork or as a sauce for a zesty Mexican stir fry with chicken.
Perfect Sides For Steak Fajitas
I designed this as a one-pan meal, but it can also work great for entertaining when you add a few sides. Try serving it with:
I also like to serve my steak fajitas with a stack of warm tortillas. The Cassava Tortillas from Siete Foods are my favorite for Whole 30.
How To Make Whole 30 Sheet Pan Steak Fajitas
FAJITA MARINADE INGREDIENTS:
- coconut sugar
- Mexican oregano (regular will do in a pinch)
- a fresh lime
- fresh garlic
- fresh cilantro
- olive oil
FOR THE REST:
- flank steak (preferably grass-fed)
- bell peppers
- red onion
- more garlic
- more oil
- more salt
- mixing bowl
- container or bag for marinating
- sheet pan or cast iron skillet
- parchment paper or silpat
- fork or whisk
- chopping knife
- Start by prepping you’re marinade. To do this, you’ll need to chop the cilantro, mince the garlic, juice and zest the lime and then whisk it all together in a bowl. I marinate my steak in a glass storage container, so I usually just do the mixing right in my Tupperware to cut down on dishes.
- Add steak to marinade, tossing to coat. Cover or seal and let marinate under refrigeration for 30 minutes to 8 hours.
Pro tip: Don’t marinate for too long! Letting your steak bathe in an acidic marinade like this one can make it tough and stringy. If your plans change, you can attempt to save the steak by removing it from the marinade, patting it dry, wrapping it in plastic wrap and sticking it back in the fridge for another day.
- Just before cooking, slice the bell peppers and onion, chop the remaining garlic and toss in salt and oil to coat. Set aside.
- Remove the steak from the marinade and remove excess with a paper towel. This is where this recipe a little controversial because I like to cut my steak into 1/2 inch slices before sticking it in a preheated oven. I wrote this recipe to be as easy as possible, and I didn’t want to have to babysit my steak while it cooked. But while the 10-minute cook time ensures your steak won’t dry out, but it doesn’t create that perfect medium rare so many of us crave. If you’d prefer that instead, you can leave the flank steak whole and use an instant read thermometer to check periodically starting at the 10-minute mark. The internal temperature should be 130-135F for medium rare.
- Arrange the sliced steak and bell peppers atop a lined baking sheet or seasoned cast iron skillet. Bake in a preheated 425 F oven for 10 minutes.
- Serve immediately.
More Easy Dinner Recipes Like this:Print
Whole 30 Sheet Pan Steak Fajitas
Spice up weeknight dinners with this healthy one-pan steak fajita recipe! Once the steak soaks up its chili-lime marinade, you’re just 10 minutes away from Flavortown.
- Prep Time: 10 min
- Marinating Time: 30 min – 8 hours
- Cook Time: 10 minutes
- Total Time: 50 minute
- Yield: 4 servings 1x
- Category: Mexican Food, Dinner
- Cuisine: Paleo
- Diet: Gluten Free
For the Marinade:
- 1/4 c cilantro, chopped
- 1/4 c extra virgin olive oil
- 1 tbsp coconut sugar
- 1 tbsp minced garlic
- 2 tsp Mexican oregano
- 1 tsp chipotle
- 1 tsp cumin
- 1 tsp Kosher salt
- juice and zest of 1 lime
For The Meal:
- 1 lb flank steak (preferably grass-fed)
- 3 bell peppers, sliced
- 1/2 red onion, sliced
- 1 tsp Kosher salt
- 1/2 tsp fresh ground pepper
- 1 tbsp olive or avocado oil
- Whisk together marinade ingredients in a bowl. Add steak and toss to coat. Place steak and marinade in an airtight container and marinate for 30 minutes to 8 hours.
- Once the steak has marinated, remove the container from the fridge and set it aside. Meanwhile, preheat the oven to 425 F and toss the onion, garlic and bell peppers in salt, pepper and oil. Set aside.
- Remove the steak from its container and pat with paper towels to remove excess marinade. Slice horizontally against the grain in 1/2 inch slices and arrange in the center of a lined baking sheet or seasoned cast iron pan.
- Place vegetables around the steak and bake in the preheated oven for 10 minutes.
- Garnish with more cilantro and serve immediately with warm tortillas.
Keywords: Whole 30 Sheet Pan Steak Fajitas, Steak Fajita Marinade
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