Sheet Pan Fajitas | Flank Steak Marinade Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option, while chicken thighs are less expensive than breasts.

Set the oven rack to the highest level closest to the broiler.

Use a cast iron pan to measure a three-inch distance for the sheet pan.

Make the marinade with fresh lime juice and honey.

Set aside some marinade for the fajita veggies.

Add flank steak to a Ziploc bag with the marinade and seal it.

Thinly slice bell peppers and red onion.

Place sliced veggies in a mixing bowl and add the reserved marinade, tossing to coat.

Refrigerate the marinated veggies.

Cover a sheet pan with foil.

Pat the flank steak dry with paper towels on both sides.

Spray the sheet pan and flank steak with PAM cooking spray.

Spread the marinated veggies evenly around the flank steak on the sheet pan.

Broil in the oven until charred, flipping the flank steak halfway through.

Toss the veggies and return to the oven for a couple more minutes to brown everything.

Remove from the oven and let the flank steak rest on a cutting board.

Warm tortillas in a lightly oiled cast iron pan for about one minute per side.

Slice the flank steak down the middle and then against the grain for tender bites.

Serve the fajitas directly on the sheet pan with fresh cilantro, cheese, and hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens