These easy oven baked beef fajitas are made on a sheet pan with flank steak, bell peppers and onions. With a simple 30-minute marinade, and less than 25 minutes of cooking time this is easy enough to do on a weeknight.
There’s nothing I love more than an easy sheet pan dinner, and this recipe for fajitas is super easy with minimal cleanup. Everything gets marinated in the same marinade and gets grilled under the broiler, so you won’t miss the char of a skillet.
Why this recipe works
The marinade is the key to this recipe and is where all the flavour comes from while also helping to tenderize the flank steak.
The other key to this recipe is roasting the steak on a wire rack on top of the vegetables, this allows the air to circulate around the flank steak and also helps the vegetables from being too crowded.
- Flank steak is the true star of these baked fajitas. Flank steaks need to be marinated to help tenderize the meat and it’s a cut that also takes on the flavours of marinades well. Plus, it cooks really quickly under the high heat in the oven.
- The marinade is a basic combination of oil, soy sauce, acid and spices. I opt for canola oil as it’s a neutral oil with a higher smoke point, which is what we’re looking for in a recipe that uses a high heat and use lime juice for an acidic component.
- Soy sauce is definitely not traditional, but the sugars in it will help to caramelize the meat and vegetables. Plus, in a quick marinade like this (30 minutes is the minimum here).
- Chili powder and cumin are the dried spices, your typical fajita spice blend.
- I also like to add jalapeños into the marinade, but if you’re not a fan of spice, you can easily leave them out.
- This recipe comes together in two steps, the first is to marinade the beef and prep the vegetables. Because the vegetables take longer to cook than the beef (I know, it seems crazy), the vegetables get a head start in the oven and cook under the broiler for 8 minutes.
- Make sure you’re using a wire rack that fits on your baking sheet, the flank steak needs to cook elevated so that the air can circulate around it–plus it would be just too much for one baking sheet to hold all the vegetables and two pounds of flank steak as well.
- Cook the flank steak to medium-rare, which is about 7 minutes per side. I always use a meat thermometer to make sure the meat reaches 130F-135F for the flank steak.
- Let the steak rest for ten minutes after it’s done cooking and slice against the grain to avoid chewy meat.
A few of my other favourite Mexican-inspired recipes are an easy vegeterian roasted cauliflower and black bean tacos, chicken and black bean enchiladas or a bright and punchy salsa made with avocados and shrimp.
Let me know if you give these sheet pan flank steak fajitas a try in the comments below.