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Loaded Halal Sheet Pan Steak Fajitas with Charred Peppers

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs halal flank steak (or skirt steak), thinly sliced against the grain 100% halal certified
  • 3 large bell peppers (red, yellow, green), sliced into 1/2-inch strips
  • 1 large red onion, sliced into 1/2-inch wedges
  • 3 tbsp extra virgin olive oil divided
  • 2 large limes, juiced and zested divided
  • 4 cloves fresh garlic, finely minced
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked Spanish paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp garlic powder and onion powder mixed
  • 1 tsp fine sea salt and freshly cracked black pepper to taste
  • 8-10 small flour tortillas (or corn tortillas), warmed for serving
  • 1/3 cup fresh cilantro leaves, chopped for garnish
  • 1 large ripe avocado (or guacamole), sliced for serving

Method
 

  1. Preheat Oven & Sheet Pan: Position an oven rack 6 inches below the broiler element. Preheat oven to 450°F (230°C). Place a large rimmed baking sheet inside the oven to heat up while prepping (this ensures an immediate sear on contact).
  2. Slice Steak Against the Grain: Lay the halal flank steak flat and thinly slice at a 45-degree angle across the grain into 1/4-inch thick strips. Slicing against the muscle fibers guarantees maximum tenderness.
  3. Whisk Fajita Marinade: In a large bowl, whisk 2 tablespoons olive oil, fresh lime juice, lime zest, minced garlic, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper.
  4. Toss Vegetables & Steak: Toss sliced bell peppers and red onions in the bowl with half the marinade. In a separate bowl, toss steak strips with the remaining marinade so juices do not dilute the vegetables.
  5. Roast on Sizzling Pan: Carefully remove the scorching-hot sheet pan from the oven. Drizzle with 1 tablespoon olive oil. Spread peppers and onions in a single layer. Roast for 8-10 minutes until beginning to soften and develop charred edges.
  6. Broil with Steak: Remove pan from oven and scatter seasoned steak strips evenly around and over the peppers in an uncrowded single layer. Switch oven to HIGH BROIL. Broil for 4-5 minutes until steak is caramelized and medium-rare tender and peppers are blistered.
  7. Rest, Garnish & Assemble: Squeeze fresh lime juice over the sizzling pan and scatter with fresh cilantro. Serve immediately right from the sheet pan with warm tortillas, avocado slices, salsa, and sour cream.

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