Ingredients
Fajita Seasoning
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Steak & Marinade
- 2 lbs skirt steak or flank steak, sliced into ¼ inch strips
- 1 Tablespoon olive oil
- Juice from 1 lime
Vegetables
- 4 bell peppers, any color, cored and sliced into strips
- 1 medium yellow onion, sliced into strips
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
Others
- 2 tablespoons fresh lime juice (for finishing)
- 8 (6-8 inch) flour tortillas or corn tortillas
- Optional toppings: sliced avocado or guacamole, diced tomatoes, Mexican cheese blend, cilantro, extra lime juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and prepare a large baking pan by spraying it with non-stick cooking spray or covering it with foil. Use two pans if necessary to fit all ingredients.
- Make Seasoning Mix: In a small bowl, combine chili powder, cumin, garlic powder, paprika, sea salt, and black pepper. Set this fajita seasoning aside for use in both the steak marinade and vegetables.
- Marinate Steak: Place the sliced steak into a large gallon ziplock bag. Add 1 tablespoon olive oil, juice from one lime, and about two-thirds of the fajita seasoning to the bag. Seal and shake well to coat all the steak evenly. Refrigerate for at least 15 minutes or overnight for maximum flavor.
- Prepare Vegetables: On the baking sheet, spread out the sliced bell peppers and onion evenly. Drizzle with 1 tablespoon olive oil, sprinkle with the remaining fajita seasoning, and add the minced garlic. Toss everything to ensure even coating.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 15 minutes. Remove the pan and stir the veggies, then push them to one side of the pan in an even layer to make space for the steak.
- Add Steak and Continue Roasting: Add the marinated steak in a single even layer to the cleared side of the baking sheet. Return the pan to the oven and roast for another 10-12 minutes, or until the steak reaches your preferred doneness.
- Warm Tortillas: Wrap the tortillas tightly in foil and place them in the oven during the last 5 minutes of cooking to warm them through.
- Finish and Serve: Once cooked, drizzle fresh lime juice evenly over the steak and vegetables, and sprinkle chopped cilantro on top. Serve warm with the tortillas and your choice of optional toppings such as avocado, diced tomatoes, Mexican cheese blend, or extra lime juice.
Notes
- For best results, marinate the steak overnight to deepen the flavors.
- You can swap skirt steak for flank steak or sirloin depending on your preference.
- Use corn tortillas for a gluten-free option.
- Adjust the chili powder to control the heat level.
- Foil-lined pans make cleanup easier.
- If you prefer crispier vegetables, roast them a few minutes longer before adding steak.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Tex-Mex
