Sheet-Pan Steak Fajitas with Charred Peppers and Avocado Salsa

Steps

1. Step 1

   In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt and pepper. Pour about two-thirds of it into a large zip-top bag or dish with the flank steak, turn to coat, and set aside. Reserve the rest for the vegetables.

   10 min

   • 1 1/2 lb flank steak
   • 3 tbsp olive oil
   • 3 tbsp lime juice (from about 2 limes)
   • 1 tbsp chili powder
   • 2 tsp ground cumin
   • 1 tsp smoked paprika
   • 1/2 tsp garlic powder
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Let the steak marinate at room temperature for 20 minutes (or cover and refrigerate up to 8 hours; take it out 20 minutes before cooking).

   20 min, hands-off

3. Step 3

   Meanwhile, make the salsa: gently stir together the avocados, cherry tomatoes, red onion, jalapeño, cilantro and lime juice in a bowl. Season with salt. Press a piece of plastic wrap right onto the surface and refrigerate until serving.

   10 min

   • 2 ripe avocados
   • 1 cup cherry tomatoes
   • 1/4 cup red onion
   • 1 jalapeño
   • 1/3 cup cilantro leaves
   • 2 tbsp lime juice
   • salt
4. Step 4

   Set an oven rack about 6 inches below the broiler and heat the broiler to high. On a large rimmed sheet pan, toss the bell peppers, red onion wedges and scallions with the reserved marinade, then spread them to the edges, leaving a clear space down the center of the pan.

   5 min

   • 3 bell peppers (red, yellow and green)
   • 1 large red onion
   • 1 bunch scallions
5. Step 5

   Lay the steak in the center of the pan. Broil for 6 minutes, then flip the steak and stir the vegetables. Broil 5 to 7 minutes more, until the vegetables are charred in spots and the steak reaches 130°F in the thickest part for medium-rare.

   13 min

6. Step 6

   Move the steak to a cutting board and let it rest for 10 minutes. If the vegetables need more color, return the pan to the broiler for another 2 to 3 minutes.

   10 min, hands-off

7. Step 7

   While the steak rests, warm the tortillas: toast them a few at a time in a dry skillet over medium-high heat, about 30 seconds per side, and stack them in a clean towel to stay warm.

   5 min

   • 12 small flour or corn tortillas
8. Step 8

   Slice the steak thinly against the grain on a slight angle and cut the scallions into 2-inch lengths. Pile the steak and vegetables into the warm tortillas, spoon avocado salsa over the top and serve with lime wedges.

   5 min

   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026