Description
Quick and flavorful fajitas made with skirt steak, bell peppers, and onions, all roasted together for a perfect meal.
Ingredients
Scale
- 1 lb skirt steak (trimmed)
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 onion, sliced into strips
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Tortillas (flour or corn)
- Toppings: sour cream, guacamole, salsa, chopped cilantro, lime wedges
Instructions
- Preheat the oven to 400°F (200°C). Position a rack in the center.
- Whisk the olive oil with chili powder, cumin, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.
- Add the skirt steak and sliced vegetables to the bowl. Toss until evenly coated.
- Spread the steak and vegetables in a single layer on a rimmed sheet pan.
- Roast for 20–25 minutes, flipping the vegetables once at about 12 minutes.
- Check the steak at 15 minutes for medium-rare; longer if you prefer medium.
- Remove from the oven; transfer the steak to a cutting board and let it rest for 5–7 minutes.
- Slice the steak thinly against the grain.
- Return the sliced steak to the pan or plate immediately with the veggies.
- Warm the tortillas and serve with desired toppings and lime wedges.
Notes
For a vegetarian version, swap steak for sliced portobello mushrooms or extra-firm tofu. Skirt steak is thin and benefits from high heat and short cook time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: fajitas, sheet pan meal, skirt steak, Mexican dinner, easy recipe