sheet pan steak fajitas with cilantro chimichurri
TOTAL TIME: 30 minutes + marinade
SERVES: 2
Protein
1 large flank steak
Pantry
1 cup orange juice
2 chipotle peppers in adobo
1 tsp cumin
2 tsp smoked paprika
1 tbsp soy sauce
1 tsp red wine vinegar
2 tsp chili powder
2 tbsp olive oil
8 flour tortillas
Produce
2 limes
3 cloves garlic
1 bunch cilantro
3 bell peppers
1 yellow onion
1 avocado
Marinate your steak. To a ziploc bag add all your marinade ingredients: 1 cup orange juice, 2 chipotle peppers in adobo, 1 tsp cumin, 2 tsp smoked paprika, 1 tbsp soy sauce, 1 lime and 3 cloves minced garlic,. Mix and add steak. Seal and place in a bowl in the fridge for 4-24 hours.
Make your sauces. Chimichurri: finely chop cilantro and add to a bowl with juice of 1 lime, 1 tsp red wine vinegar, 1 tbsp olive oil and a big pinch of salt. Taste and adjust, you want it be to quite tart and not overly oily.
Optional: for a spicy hot sauce, after your marinade is done, dump remaining marinade into a small pan and bring to a high simmer over medium high heat for several minutes. Cook down until it thickens - about 10-15 minutes. This will be quite spicy so it's not for everyone. You need to ensure the heat is high enough to cook off any raw meat juices.
Feel free to prep both of these sauces when you marinate the steak and store in fridge until you serve, or prep at cook time.
Prep your sheet pan. Once your steak is sufficiently marinated, preheat your oven to broil on high and place your rack to be about 6 inches from the broiler. Line a large sheet tray with foil.
Slice onions and peppers and place on tray, toss wtih 1 tbsp oil, 2 tsp chili powder, and 1 tsp salt.
Place marinated steak on sheet tray and sprinkle with a bit of salt.
Cook your fajitas. Place sheet pan under broiler for 6 minutes, keeping a close eye and adjusting if anything starts to char too much. Mix peppers and flip steak, continue to cook until steak is done to your liking (it really depends on the thickness of your steak and how good your oven is, so I recommend a thermometer here). I recommend cooking to a medium or medium well so you have a bit of texture to the meat in the fajitas.
Medium rare: 130-135F
Medium: 140-145F
Medium Well: 150-55F
Once the steak is cooked, remove from heat and let rest for 5 minutes before slicing into thin strips. If you want softer or more charred veggies, throw them back under the broiler while the steak rests.
Assemble. Warm your tortillas (I throw them right on the oven rack for a few minutes once I remove the sheet tray). Assemble the fajitas with steak, veggies, avocado and either of the sauces.
You can use a skirt steak instead of flank with no changes to the recipe.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!