Sheet-Pan Steak Fajitas

coriander cumin onion bell pepper steak tortillas sour cream lime tex-mex kid-friendly small plates one-pot meal back to school quick & easy fall dinner sheet-pan dinner chile pepper

Anna Stockwell

4 servings

Source

Ingredients

1/4 cup extra-virgin olive oil

2 tsp. chili powder

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. kosher salt

1 large red onion, halved, sliced into 1/4" strips

3 large bell peppers, preferably mixed colors, sliced into 1/2" strips

1 lb. fajita steak or thinly sliced flank steak

8 flour tortillas

Sour cream, lime wedges, and hot sauce (for serving)

Method

Place racks in top and lower thirds of oven; preheat broiler. Place an 18x13" rimmed baking sheet on top rack.

Stir oil, chili powder, coriander, cumin, and salt in a small bowl. Transfer half to a large bowl; set remaining oil mixture aside. Add onion and peppers to large bowl and toss to combine.

Carefully remove hot pan from oven. Transfer vegetable mixture to pan and arrange in a single layer; reserve bowl. Broil until beginning to brown and soften, about 5 minutes.

Toss steak and reserved oil mixture in reserved bowl. Push vegetable mixture to one side of pan. Arrange steak in an even layer on remaining side. Broil until steak is browned and cooked through, about 5 minutes.

Meanwhile, wrap tortillas in foil and place on another rimmed baking sheet. Bake on lower rack until warmed through, about 5 minutes.

Serve steak mixture with tortillas, sour cream, lime, and hot sauce alongside.