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One-Pan Steak Fajitas Recipe

I love Mexican-style food. My boyfriend and I repeatedly venture into the Florida rainstorms and stand in line at our favorite food truck to order some of the best tacos around. So I’m definitely excited when I find a recipe that not only satisfies that love of Mexican food but is made all in one pan to boot. Don’t forget that with all the fresh veg, it’s pretty great for you, too.

 

I prefer using flank steak for this recipe because you can either cook it as a whole piece, to maintain the moisture, or you can speed up the cooking time by slicing it before you put it on the pan. (Protip: put the steak in the freezer for only about 10 minutes. This will make the steak easier to slice in thinner pieces.) There’s no real set protein for this dish, though. You can throw some sliced chicken or pork into the mix, but the steak is always my favorite.

 

For those of you following my meal prepping series, you can certainly prepare this for your freezer. Prepare your marinade and add it to gallon sized freezer bags. You can divide it by servings (2, 4, or 6) and put the steak and veggies in the bags. Make sure to mix everything thoroughly and freeze them laying flat on a pan. Once the marinade freezes, it won’t be malleable, so by freezing it flat, you can store them in stacks or lining the edge of the freezer. When you’re ready to cook, place your bag in the fridge and let thaw before cooking. Prepare as directed in the recipe.

 

These one pan fajitas can be an excellent recipe for a busy schedule because you can let your veggies and steak marinate in a bag overnight. When you’re ready to eat, dump the bad onto a sheet pan and pop it in the oven. Just collect all your favorite fajita toppings and vessels, and you’re ready to go!

 

One Pan Steak Fajitas

Serves 6

Prep Time: 4+ hours

Cook Time: 20 minutes

 

Marinade:

1 clove garlic

1 cup cilantro chopped (or parsley if cilantro isn’t to your taste)

3 Tbsp lime juice

¼ cup olive oil

¼ tsp paprika

½ tsp cumin

¼ tsp chili powder

½ tsp red pepper flakes

Salt & pepper to taste

 

Fajita Mix:

2 lbs. Flank steak

2 – 3 bell peppers (whatever rainbow of peppers you prefer)

2 onions (either yellow or red, depending on your preference)

 

To Serve (everything is optional. This is entirely based on personal preferences. Pick one or five or all of them if you’d like.):

Tortillas — corn or flour work well here

Sour cream

Guacamole

Tomatoes

Shredded Lettuce

Lime wedges

Cheese

Salsa

Avocado

Onion

Cilantro

Rice

Sliced Jalapeno

 

Directions:

  1. Mix marinade in a gallon-sized bag by combining olive oil, lime juice, garlic, cilantro, cumin, paprika, chili powder, red chili flakes, and salt and pepper. Zip bag and massage the mixture with your fingers until combined. Don’t rub too hard, as you can bruise the cilantro or parsley.
  2. Open the bag and add the flank steak, peppers, and onions. Zip tightly and toss together. Place bag in a bowl and into the fridge, letting it marinate for between 4 and 48 hours.
  3. When ready to cook, preheat the oven to 425 degrees F. Pour mixture on a greased or lined baking sheet and bake for 10 to 15 minutes, tossing halfway through.
  4. (Optional) If you like the crispy bits that you can get from fajitas at a restaurant, switch your oven to broil. Place the sheet under the broiler for between 3 and 4 minutes. When to your preferred crispiness, remove from the oven and serve!

 

I love to char some tortillas on a skillet or open flame and maybe even toss in a few lime wedges when I’m done to give them a nice char as well. These things are addicting and make a great meal option for a group who are very particular about their tacos, like me and mine. This low maintenance dish makes a great weekly meal for your busy family.

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