Chipotle Lime Steak Fajita Sheet Pan Dinner

• 1 ½ pounds flank steak
• 3 tablespoons olive oil, divided
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chili powder
• Juice of 1 lime
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large onion, sliced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a small bowl, mix 2 tablespoons olive oil, cumin, chili powder, smoked paprika, chipotle chili powder, lime juice, and garlic.
3. 3 Place steak in a resealable bag or bowl, pour marinade over, and toss to coat. Let sit for 10 minutes.
4. 4 On a large sheet pan, arrange bell peppers and onions. Place marinated steak on top.
5. 5 Drizzle vegetables with remaining olive oil and season with salt and pepper.
6. 6 Roast in the oven for 15-20 minutes, until steak is cooked to desired doneness and vegetables are tender.
7. 7 Remove from oven and let rest for 5 minutes.
8. 8 Slice steak against the grain and serve with roasted vegetables, garnished with cilantro and lime wedges.

Equipment

• Sheet pan
• Oven

Variations

• Substitute flank steak with skirt steak for a similar fajita experience.

Substitutions

• Use adobo sauce from a can of chipotles in adobo for a deeper smoky flavor.

Pairings

• Warm flour tortillas
• Fresh salsa
• Mexican rice

Nutrition

Tips

• For extra flavor, marinate the steak for up to 4 hours in the refrigerator.
• If you prefer a spicier kick, add diced jalapeños to the sheet pan.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with warm tortillas and a side of guacamole.

FAQ