Sheet-Pan Steak Fajitas

To build quality muscle mass, adding high-quality lean protein to your diet is essential. These sheet-pan fajitas are not only high in protein, but they are low in effort. You can prepare everything before you hit the gym, then arrange it on a sheet pan, broil, and eat.
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Sheet-Pan Steak Fajitas recipe

Sheet-Pan Steak Fajitas

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

FAJITAS

  • ¼ cup avocado oil 
  • 2 tbsp coconut aminos
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder 
  • 1 tsp sea salt
  • ½ tsp chipotle chile powder
  • ¼ tsp ground black pepper
  • 1 lb skirt steak, patted dry
  • 1 red onion, sliced into ¼-inch strips
  • 3 bell peppers (any color), sliced into ½-inch strips
  •  1 small jalapeño chile pepper, seeded and sliced crosswise
  • 8 grain-free or corn tortillas (TRY: Siete Family Foods Cassava & Chia Tortillas)

CREMA

  • ½ cup full-fat sour cream 
  • ½ tsp chipotle chile powder
  • ½ tsp lime zest + 2 tbsp fresh lime juice
  • ¼ tsp coconut aminos
  • ⅛ tsp sea salt

Preparation

1. Prepare fajitas: In a glass baking dish, whisk together oil, coconut aminos, lime juice, cumin, garlic powder, salt, chile powder and pepper. Transfer half of mixture to a bowl; set aside. Add steak to dish, turning to coat. Cover and refrigerate 1 hour, or up to 4 hours.

2. Meanwhile, prepare crema: In a bowl, whisk together all crema ingredients; cover and refrigerate until ready to serve.

3. To bowl with reserved oil mixture, add onion, bell pepper and jalapeño; toss to coat.

4. Arrange one oven rack in upper third and another rack in lower third of oven. Preheat broiler to high. Place a large baking sheet on upper rack. When hot, remove steak from marinade and place on sheet, discarding marinade. Broil 4 minutes, flip, and broil 3 to 5 minutes more, to desired doneness. Transfer to a plate and tent with foil; rest 10 minutes. Wipe sheet and return to oven.

5. Wrap tortillas in foil. Place on lower oven rack to warm. Spread vegetable strips on hot baking sheet; broil 5 to 7 minutes, stirring once, until softened. Slice steak into strips. Divide steak and vegetables among plates; serve with tortillas and crema.

Nutrition Information

  • Serving Size: 2 fajitas
  • Calories: 434
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 82 mg
  • Fat Content: 20 g
  • Fiber Content: 7 g
  • Protein Content: 27 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 586 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 9 g
  • Polyunsaturated Fat Content: 2 g