20-Minute Sheet-Pan Sizzling Flank Steak Fajitas

Ingredients

• 1.25 to 1.5 lbs flank steak, sliced thinly against the grain into 1/2-inch strips
• 2 large bell peppers (red, yellow, or green), sliced into 1/2-inch strips
• 1 large sweet yellow onion, sliced into 1/2-inch half-moons
• 2 tbsp high-smoke point oil (avocado or canola oil)
• Juice of 1 large juicy lime
• 1 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika & 1 tsp garlic powder
• 1/2 tsp onion powder & 1/2 tsp dried oregano
• 1 tsp kosher salt & 1/2 tsp cracked black pepper
• 8 small warm flour or corn tortillas
• Guacamole, fresh salsa, sour cream & chopped cilantro, for serving

Step-by-Step Instructions

1. Preheat Sheet Pan in 450°F Oven: Preheat oven to 450°F (230°C). Place an empty rimmed metal baking sheet on the middle rack while the oven heats up (preheating the metal pan creates an instant sear when food touches it).
2. Slice & Season Fajita Mix: Slice flank steak against the grain into 1/2-inch wide strips. In a large mixing bowl, combine sliced steak, bell peppers, and onions. Drizzle with avocado oil and lime juice, then toss with chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
3. Spread on Blazing Hot Pan: Carefully pull the hot baking sheet from the oven using oven mitts. Immediately spread the steak, pepper, and onion mixture across the pan in a single even layer (you will hear a satisfying sizzle).
4. Roast & Broil to Charred Perfection: Roast at 450°F for 9 to 10 minutes. Turn oven to High Broil for the final 2 minutes until steak edges are crisp and browned and peppers have blistered char marks.
5. Warm Tortillas & Serve Cantina Style: Wrap tortillas in damp paper towels and microwave 30 seconds (or char over open gas burner). Squeeze fresh lime juice over the sizzling sheet pan, sprinkle with fresh cilantro, and serve right at the table with warm tortillas, guacamole, and salsa!