Ingredients
Steak Marinade
- 2 pound flank steak
- 2 teaspoons kosher salt
- freshly ground pepper, to taste
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 1/2 tablespoons olive oil (divided)
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 tablespoon soy sauce
Vegetables
- 1 yellow bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 small red onion
To Serve
- Limes for garnish
- Fresh cilantro for garnish
- Tortillas (warmed)
- Optional: Avocado and/or sour cream
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) to prepare for roasting the steak and vegetables.
- Mix the Spice Rub: In a small bowl, combine kosher salt, freshly ground pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika. Divide the seasoning mix into two equal parts for steak and vegetables.
- Prepare the Marinade: In a large plastic storage bag, combine 1 tablespoon olive oil, lime juice, soy sauce, and half of the spice mixture. Add the flank steak to this bag and coat thoroughly. Let it marinate at room temperature while you prepare the vegetables.
- Slice Vegetables: Slice the yellow, red, and orange bell peppers and the red onion into 1/4-inch strips.
- Season Vegetables: Place the sliced peppers and onions on a sheet pan. Drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the remaining spice mixture. Toss to coat evenly.
- Arrange on the Sheet Pan: Move the seasoned peppers and onions to the outer edges of the pan. Place the marinated flank steak in the center.
- Roast and Broil: Roast at 450°F for 12-15 minutes. Then switch to the broil setting to cook the steak and vegetables on high heat for an additional 2 minutes, intensifying the flavors and creating a slight char.
- Check Doneness: Use a meat thermometer to check the steak’s temperature; 140°F for medium rare and 150°F for medium doneness.
- Rest the Steak: Remove the steak and let it rest for at least 10 minutes to allow juices to redistribute for tender and juicy slices.
- Slice the Steak: Cut the rested steak against the grain into thin strips to maximize tenderness.
- Garnish and Serve: Sprinkle the steak and vegetables with fresh cilantro and a squeeze of fresh lime juice. Warm the tortillas in a foil packet in the oven during the resting period. Serve fajitas in warm tortillas with optional avocado and/or sour cream.
Notes
- Marinating the steak at room temperature ensures thorough flavor absorption and more even cooking.
- Cutting the flank steak against the grain is essential for tenderness.
- You can adjust the spice levels by modifying the chili powder quantity or adding jalapenos for heat.
- Warm tortillas can be kept soft by wrapping them in a foil packet while the steak rests.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
