Southwestern Sheep Pan Beef Fajitas
Taco Tuesday just got a whole lot better with these no mess, no fuss fajitas cooked on a sheet pan and ready in 30 minutes.
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Servings: 4
Ingredients
Steak Marinade
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp minced garlic
- 2 tbsp fresh chopped cilantro
- 1 tbsp sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Fajitas
- 1 1-2 lb. flat iron steak
- 2 ears corn on the cob
- 2 bell peppers
- 1 onion
- 2 tbsp chopped cilantro
- 2 tbsp olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
For the Marinade
- Trim the flat iron steak of any excess large pieces of fat.
- Chop the fresh cilantro leaves.
- Mix the marinade ingredients in a large zip-top bag.
- Add the steak to the bag. Place in the refrigerator for 2-4 hours.
For the Fajitas
- Cut the corn off of the cob.
- Slice the onion and bell peppers.
- Preheat oven for 425°.
- Once the steak is marinated, remove it from the bag and place it on a large sheet pan. slices, and fresh cilantro.
- Add the corn, onions, and peppers to the sheet pan.
- Drizzle the vegetables with olive oil and sprinkle with cumin, paprika, cinnamon, and the juice of 1/2 lime.
- Stir the vegetables to combine the oil, spices, and lime juice.
- Cook for 20-30 minutes or until the steak is 130° for medium-rare.
- When the fajitas are cooked, remove them from the oven, cover loosely with foil, and let them sit for 5-7 minutes.
- Slice the steak and serve directly from the sheet pan or plate everything on a family-sized platter.
- Serve with Pico de Gallo, soft tortillas, lime slices, and fresh cilantro.