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Sheet Pan Steak Fajitas with Guacamole and Veggies Recipe

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3.8 from 15 reviews

These Best Sheet Pan Fajitas with Steak offer a flavorful, easy-to-make meal that combines tender marinated flank steak with vibrant bell peppers and onions, all broiled to perfection on a single sheet pan. This Whole30 and low-carb recipe delivers bold Mexican-inspired flavors with a fresh homemade guacamole, perfect for a quick weeknight dinner or a casual gathering.

Ingredients

Fajita Marinade

  • ¼ cup avocado oil
  • 2-3 cloves garlic (minced or pressed)
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice (juice from half of one lime)
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons salt

Vegetables

  • 3 large bell peppers (preferably 1 red, 1 orange, 1 yellow; seeds removed, sliced into ½”-wide strips)
  • 1 large red onion (halved and sliced into ¼”-wide pieces)

Steak

  • 1 pound thinly-sliced flank steak (or fajita steak)

Guacamole

  • 3 large avocados (peeled, pit removed)
  • ¼ cup pico de gallo or fresh salsa (store-bought or homemade)
  • 1 tablespoon lime juice (juice from half of one lime)
  • 1 teaspoon salt

Toppings (optional)

  • Salsa
  • Lime wedges
  • Fresh cilantro (chopped)
  • Red onion (chopped)
  • Radishes (sliced)
  • Lettuce cups
  • Tortillas (omit if following Whole30)

Instructions

  1. Preheat Broiler and Prepare Oven: Position oven racks so the oven is evenly divided into thirds, place an empty baking sheet on the top rack, and preheat the broiler on High to get it very hot for quick cooking.
  2. Make the Fajita Veggie Marinade: In a small bowl, combine the avocado oil, minced garlic, chili powder, lime juice, oregano, cumin, and salt, mixing thoroughly to create a flavorful marinade.
  3. Marinate and Broil Vegetables: In a large bowl, place the sliced bell peppers and onions. Pour half of the prepared marinade over them and toss well to coat evenly. Quickly remove the hot baking sheet from the oven and spread the marinated veggies on it in a single layer. Return the sheet to the oven on the top rack under the broiler and cook for about 7 minutes until they begin to soften and develop brown spots.
  4. Prepare the Guacamole: While the veggies are cooking, mash the avocados in a small bowl. Add pico de gallo, lime juice, and salt, adjusting to taste for desired consistency and seasoning. Set aside or chill until ready to serve.
  5. Marinate the Steak: Place the thinly sliced flank steak in the large bowl used for the vegetables. Pour the remaining half of the avocado oil marinade over the steak and toss thoroughly to ensure all slices are coated.
  6. Add Steak to the Sheet Pan and Continue Cooking: After the vegetables have broiled for 7 minutes, carefully remove the baking sheet from the oven. Use tongs to rearrange the veggies, creating space between them for the steak slices. Lay the marinated steak pieces flat in the open spaces, avoiding overlap. Return the sheet to the oven and broil for 4 minutes, allowing the steak to brown on top.
  7. Flip and Finish Cooking Steak: Using tongs, carefully flip the steak slices to check doneness and cook further if needed, ensuring the steak reaches your preferred level of doneness (medium-rare to medium is typical). Add additional broiling time in small increments if necessary.
  8. Serve: Remove the baking sheet carefully from the oven. Serve the fajita vegetables and steak with guacamole and your choice of toppings such as salsa, chopped cilantro, lime wedges, chopped red onion, sliced radishes, lettuce cups, or tortillas if not following Whole30. These fajitas can be enjoyed as a bowl, in lettuce cups, or wrapped in tortillas.

Notes

  • Make sure to use thinly sliced flank or fajita steak for even cooking.
  • Do not overcrowd the sheet pan when adding steak to allow proper browning.
  • Adjust salt and lime juice in guacamole to taste preferences.
  • Use fresh vegetables for best flavor and texture.
  • For a Whole30 version, omit tortillas and use lettuce cups instead.
  • Keep an eye on the broiler to avoid burning the veggies or steak since broilers vary in intensity.

Find it online: https://cookedbysarah.com/sheet-pan-steak-fajitas-with-guacamole-and-veggies-recipe/