Sheet-Pan Blade Steak Fajitas
Sheet-Pan Blade Steak Fajitas
- Prep Time: 15
- Cook Time: 19
- Total Time: 34
- Serving: 6
Sheet-pan fajitas have revolutionized traditional Mexican fajitas. The minimal cleanup and hands-off cooking method make this dish a quick, easy, and super tasty weeknight feast! Serve with a variety of toppings for diners to dress up their fajitas, such as bowls of fresh guacamole, corn, green onions, sour cream, cilantro, and lime wedges to squeeze over top.
Ingredients
Cooking spray
Canola or sunflower oil
Juice of 1 lime
1 tsp (5 mL) EACH chili powder, ground cumin, celery salt and garlic powder
3 sweet peppers (green, red, yellow), sliced
1 jalapeño pepper, seeds removed if desired, sliced
1 red onion, sliced
1½ lb (750 g) boneless Beef Blade Simmering Steak, 1 inch (2.5 cm) thick
Salt and pepper
12 small flour tortillas, warmed
Directions
1. Move oven rack to top position, about 3 inches (8 cm) from broiler element. Preheat broiler until hot. NOTE: Consult oven manufacturer’s directions to see if the oven door should be left ajar. Line a large rimmed baking sheet with foil; spray foil with cooking spray.
2. Whisk together 2 tbsp (30 mL) oil, lime juice, chili powder, cumin, celery salt and garlic powder in a large bowl. Add sweet peppers, jalapeño pepper and onion to the bowl and toss to evenly coat. Pour vegetables onto prepared baking sheet.
3. Pat steak dry with paper towel. Trim and slash edges of steak so it won’t curl when cooking. Drizzle with a bit of oil and rub all over evenly to coat; season all over with salt and pepper to your taste. Place on top of vegetables.
4. Place under broiler and cook for about 7 minutes, until meat has browned on top. Remove from oven and lift steak with tongs; stir vegetables. Turn steak over and place back on top of vegetables. Return to broiler and cook for 5 to 7 minutes until steak is browned and a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Transfer steak to cutting board and let rest for 5 minutes.
5. Return vegetables to broiler and cook for about 5 minutes, until softened and lightly charred.
6. Cut steak across the grain into thin slices. Serve steak and vegetables tucked into warmed tortillas.
