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Whole 30 Sheet Pan Steak Fajitas

Cast iron skillet and plate with 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.

  • Author: Christine Tusher
  • 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

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place vegetables around the steak and bake in the preheated oven for 10 minutes.
  5. Garnish with more cilantro and serve immediately with warm tortillas.

 

Keywords: Whole 30 Sheet Pan Steak Fajitas, Steak Fajita Marinade