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Easy Sheet Pan Beef Skirt Steak Fajitas

22

  • Prep Time10 mins
  • Total Time1 hr
  • Makes4 servings
*PLUS Marinade time
Easy Sheet Pan Beef Skirt Steak Fajitas

Photo, Roberto Caruso. Food styling, Eshun Mott. Prop styling, Rayna Marlee Shwartz.

Chatelaine Triple Tested

A quick, one-pan solution to dinner. This easy steak taco filling broils under high heat for just 10 minutes—so it's ready in a flash. (The longer you let the steak marinade, the better the final flavour.)

Ingredients

  • 565 g beef skirt steak

  • 4 tbsp canola oil, divided

  • 2 tbsp sodium-reduced soy sauce

  • 2 tbsp lime juice

  • 1 tbsp chili powder

  • 1 tbsp finely chopped garlic

  • 1 1/2 tsp packed brown sugar

  • 1 tsp ground cumin

  • 1/2 tsp salt

  • 1 red onion, cut in 3/4-in. wedges through root end

  • 1 red bell pepper, seeded and quartered

  • 1 green bell pepper, seeded and quartered

  • flour tortillas

Instructions

  • Combine steak with 3 tbsp oil, soy sauce, lime juice, chili powder, garlic, brown sugar and cumin in a large bowl. Marinate for 1 hr at room temperature, or refrigerate overnight.

  • Place a baking sheet in oven, 4 in. from broiler, and preheat broiler to high. Remove steak from marinade and pat dry with paper towels. Sprinkle with 1/4 tsp salt. Season with pepper.

  • Toss onion and peppers with remaining 1 tbsp oil and 1/4 tsp salt in a large bowl. Season with pepper.

  • Remove pan from oven and place steak, peppers and onion in a single layer. Broil for 5 min. Flip steak and broil until a thermometer inserted into thickest part of steak reads 120F, about 5 min. Let steak rest for 2 min, then slice against the grain. Slice peppers and onion. Serve in flour tortillas.


Nutrition (per serving)

Calories 285, Protein 31g, Carbohydrates 13g, Fat 12g, Fibre 2g, Sodium 423mg.

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