Cilantro Lime Sheet Pan Fajitas
With these cilantro lime sheet pan fajitas you can make your entire dinner just on one pan. Juicy steak full of flavor you won't be disappointed
Servings 4 people
Calories 445kcal
Ingredients
- 1.5 lbs skirt steak
- 1 medium red onion
- 4 cups sliced bell peppers
Cilantro Lime Marinade
- 3 limes zest & juice
- 1 cup chopped cilantro
- 1 TBSP minced garlic
- 2 TBSP olive oil
- 2 TSP dried onions
Seasoning for vegetables
- 2 TBSP olive oil
- 1/2 TSP garlic salt
- 1/2 TSP onion powder
- 1/2 TSP chili powder
- 1/2 TSP cumin
- 1/2 TSP paprika
Instructions
- Add cilantro, minced garlic, dried onions, and 2 TBSP olive oil to a bowl.
- Zest 3 limes and squeeze juice into cilantro mix and whisk togther
- Add beef to a plastic bag and pour over cilantro mix and seal bag and mix together well. Place in refrigerator all day or as long as you can.
- Preheat oven to 450 degrees and take meat out of refrigerator 30 minutes before cooking
- Slice onions and pepper and add to a bowl with all the vegetable seasoning and mix well
- Take a big sheet pan and lay meat in the middle and spread out vegetables around the beef
- Cook for 13 minutes then turn on high broil for 2 minutes
- Wait 5 minutes before slicing and cut against the grain
Video
Notes
- Be sure and good a good piece of meat. Some fat is okay, but too much is not good. When in doubt ask the butcher or someone in the meat department.
- This recipe calls for skirt steak, but flank steak is sometimes substituted. Flank steak tends to be less tough, but not as much flavor
- Did you know lime juice actually helps tenderize beef? So don't skimp on the lime juice.
- After taking the meat out of the oven let it sit 5-10 minutes. It is still cooking and gives it time for the juices to settle.
- Whatever you do cut against the grain. Which means look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them.
- I usually just make up the marinade in the morning and set the beef out 30 minutes before cooking.
- If you only have a couple hours to marinade that is fine too.
- If using tortillas you take some foil lightly rub some water in between each tortilla then wrap in foil and they can go in the oven for 10 minutes while the fajitas are cooking.
- Serve with sour cream, cheese, or maybe some guacamole.
- These are also great to throw on top of a salad or make a burrito bowl with some Mexican rice or cilantro lime rice.
- You could also add some sliced fresh jalapenos to the veggies to add a little spice
Nutrition
Serving: 1person | Calories: 445kcal | Carbohydrates: 20g | Protein: 39g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 398mg | Potassium: 1046mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5200IU | Vitamin C: 210.5mg | Calcium: 82mg | Iron: 4mg