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Sheet-Pan Skirt Steak Fajitas Recipe

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Adjust Servings:
For the Steak Fajita Marinade
120 ml Soy sauce
120 ml Lime Juice Fresh lime juice, from 6 to 8 limes
120 ml Canola Canola or other neutral oil
55 g Brown Sugar Packed light brown sugar
2 Teaspoons Cumin Ground cumin seed
2 Teaspoons Black Pepper Freshly ground black pepper
1 Tablespoon Steak chili powder
3 Garlic Medium cloves garlic, finely minced
900 g Steak Trimmed skirt steak about 1 whole steak; cut crosswise into 5- to 6-inch pieces
For the Fajitas:
1 Red bell pepper Large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 Yellow bell pepper Large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 Green bell pepper Large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 Allium (Onion) White or yellow onion, cut into 1/2-inch slices
12 Tortilla 12 to 16 fresh flour or corn tortillas, hot
1 Recipe Guacamole 1 recipe guacamole, for serving, if desired
1 Recipe Pico de gallo Recipe pico de gallo, for serving, if desired
Cream Sour cream, shredded cheese, and salsa, for serving, if desired

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Sheet-Pan Skirt Steak Fajitas Recipe

The secret to success is knowing how to use your broiler along with a few other tricks to maximize browning.

  • 4 hours
  • Serves 6
  • Medium


  • For the Steak Fajita Marinade

  • For the Fajitas:



Grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.

The key is to use the oven’s broiler to brown and char the quick-cooking skirt steak. Because home-oven broilers don’t offer as much searing heat as a grill can, there’s a risk of overcooking the meat while trying to get both sides to brown. To avoid this, we employ what’s called “unilateral cooking,” searing the steaks under the broiler on only one side to maximize that side’s browning potential for a deeply roasted flavour; they’re then flipped and cooked very briefly on the other side only for food-safety purposes.



For the Fajita Marinade:

Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chilli powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a separate vessel and set aside.


For the Steak:

Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.


For the Fajitas:

When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel/stone, set a rimmed baking sheet on it to preheat as well; otherwise leave the baking sheet at room temperature.


Remove steaks from marinade and blot dry with paper towels. Arrange steaks in an even layer on a rimmed baking sheet. Broil, without flipping, until steaks are well charred on top side, about 4 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well; keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for more even browning. If not using baking steel or stone, flip steaks and broil for 30 seconds longer (steaks cooked with the help of a baking steel/stone do not need to be flipped and cooked longer). Remove from oven and transfer steaks to a platter to rest.


Switch oven from broil mode to 450°F (230°C). Add red, yellow, and green bell peppers as well as onions to baking sheet. Pour reserved 1/2 cup of marinade all over and toss until evenly coated; using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning). If you're using a baking steel/stone, you can cook the vegetables on it, but keep a closer eye since they run the risk of scorching on the bottom; if this begins to happen, move the sheet pan to another rack.


Slice steak into thin strips across the grain; then add back to sheet pan with any juices. Return to oven to warm through; if steaks need additional cooking, leave them an additional minute or two until they've reached the desired doneness.


Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments, as desired.


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