Marinated in tangy citrus and rich, fruity olive oil with pops of spice from cumin and chili powder, a simple flat iron steak mingles so nicely with sweet peppers and onions to create a “sheet pan” version of this classic Texas dish!
Fajitas are classic TexMex and this “sheet pan” approach yields fabulous results. Though traditionally made with skirt steak, a flat iron cut offers a flavorful and tender option for fajitas. Flat iron steak is a delectable cut that comes from the chuck portion.
Full of marbling, it’s a perfect for a quick cook using high heat.
This steak benefits from a quick marinade. This one is quick to make and full of flavor using Southwestern spices and minced garlic swirled in the juice of lemons and limes.
Toss this gorgeous piece of beef on a sheet pan along with both bright, sweet peppers and onions and this meal comes together with minimal effort. Thanks to Emily for this brilliant idea!
Slice and serve with those beautiful peppers and onions on a warm tortilla with familiar TexMex favorites – guacamole, salsa, sour cream and shredded cheese. One bite and you’ll understand why this part of Texas treasured Texas cuisine!
Flat Iron Steak Sheet Pan Fajitas
1 teaspoon minced garlic
2 teaspoons kosher salt, divided
½ teaspoon freshly cracked black pepper
2 tablespoons freshly squeezed lemon juice, about 1 large lemon
2 tablespoons freshly squeezed lime juice, about 2 limes
1 teaspoon cumin
1 teaspoon chili powder
¼ cup olive oil
1-½ pounds flat iron steak
1 large yellow bell pepper, cored, seed and sliced thin
1 large red bell pepper, cored, seed and sliced thin
1 medium sweet onion, sliced thin
Flour tortillas, guacamole, salsa, sour cream, and shredded cheese for serving
Combine the garlic, 1 teaspoon of the kosher salt, black pepper, lemon and lime juice along with the cumin and chili powder. Pour in the olive oil, whisking to blend.
Place a gallon size storage bag inside a small baking dish (just in case the bag leaks) and place the flat iron steak inside the bag. Pour the marinade over the steak.
Seal the bag and work the marinade into the steak to coat all sides. Refrigerate the steak for 1 hour or up to 2 hours.
When you’re ready to cook, remove the steak and discard the marinade. Place the steak on a large rimmed sheet pan that has been sprayed with a cooking spray and sprinkle with the remaining kosher salt, seasoning both sides of the steak. Add the sliced peppers and onion. Let the steak rest at room temperature for about 30 minutes to take the chill off the meat.
Place the pan on the second to highest rack in your oven and broil the steak with the peppers and onion on high for 4 minutes. (Some ovens offer low, medium and high broiler options.) Flip the steak and cook for an additional 4 minutes. This produces a steak that is medium rare.
Cover the pan tightly with foil and let the meat rest for 10 minutes before slicing. Slice the meat across the grain into very thin strips.
To assemble the fajitas:
Place a small amount of the sliced steak down the center of a warm flour tortilla. Add slices of both red and yellow peppers and onions.
Top with sour cream, guacamole, salsa, and shredded cheese. Season with a sprinkling of kosher salt and freshly cracked black pepper to suit your taste. Roll the tortilla up around everything and enjoy!
To warm flour tortillas:
Place a tortilla in a large skillet over medium heat. Warm about 2 to 3 minutes per side. Place the warm tortillas on a baking sheet and cover with foil. Keep them warm in a 200-degree oven while the steak cooks.
Makes enough for 8 to 10 fajitas.
Flat Iron Steak Sheet Pan Fajitas
Equipment
- Rimmed sheet pan
- Skillet
Ingredients
- 1 teaspoon minced garlic
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons freshly squeezed lemon juice, about 1 large lemon
- 2 tablespoons freshly squeezed lime juice, about 2 limes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ cup olive oil
- 1-½ pounds flat iron steak
- 1 large yellow bell pepper, cored, seed and sliced thin
- 1 large red bell pepper, cored, seed and sliced thin
- 1 medium sweet onion, sliced thin
- Flour tortillas, guacamole, salsa, sour cream, and shredded cheese for serving
Instructions
- Combine the garlic, 1 teaspoon of the kosher salt, black pepper, lemon and lime juice along with the cumin and chili powder. Pour in the olive oil, whisking to blend.
- Place a gallon size storage bag inside a small baking dish (just in case the bag leaks) and place the flat iron steak inside the bag. Pour the marinade over the steak. Seal the bag and work the marinade into the steak to coat all sides.
- Refrigerate the steak for 1 hour or up to 2 hours.
- When you’re ready to cook, remove the steak and discard the marinade. Place the steak on a large rimmed sheet pan that has been sprayed with a cooking spray and sprinkle with the remaining teaspoon of kosher salt, seasoning both sides. Add the sliced peppers and onion. Let the steak rest at room temperature for about 30 minutes to take the chill off the meat.
- Place the pan on the second to highest rack in your oven and broil the steak with the peppers and onion on high for 4 minutes. (Some ovens offer low, medium and high broiler options.) Flip the steak and cook for an additional 4 minutes. This produces a steak that is medium rare.
- Cover the pan tightly with foil and let the meat rest for 10 minutes before slicing.
- Slice the meat across the grain into very thin strips.
- To assemble the fajitas:
- Place a small amount of the sliced steak down the center of a warm flour tortilla. Add slices of both red and yellow peppers and onions. Top with sour cream, guacamole, salsa, and shredded cheese. Season with a sprinkling of kosher salt and freshly cracked black pepper to suit your taste. Roll the tortilla up around everything and enjoy!
- To warm flour tortillas:
- Place a tortilla in a large skillet over medium heat. Warm about 2 to 3 minutes per side. Place the warm tortillas on a baking sheet and cover with foil. Keep them in a 200-degree oven while the steak cooks.
