Tray Of Steak Fajitas Recipe
Make Tray Of Steak Fajitas Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Marinade
Veggies
Tortillas & Toppings
Tray & Holding (optional)
Method
Steak & Marinade
- 1
Make the marinade
In a medium bowl combine olive oil (for marinade), fresh lime juice, soy sauce, Worcestershire sauce, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt (for marinade), freshly ground black pepper, and red pepper flakes (if using). Whisk until evenly combined.
- 2
Marinate the steak
Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, pressing out excess air and ensuring the steak is fully coated. Seal and refrigerate for at least 30 minutes and up to 6 hours (for best flavor, 2–4 hours). Remove from fridge 30 minutes before cooking to come closer to room temperature.
Veggies
- 3
Prep the vegetables
While the steak marinates, core and seed the red and green bell peppers and cut into 1/2" strips. Peel and halve the yellow onions, then slice into 1/2" half-moons. Put the sliced peppers and onions into a large bowl.
- 4
Season the vegetables
Add neutral oil (vegetable or canola), kosher salt (for veggies), and freshly ground black pepper (for veggies) to the bowl with the sliced vegetables. Toss thoroughly so the oil and seasonings coat every piece.
Cook & Finish (Tray method for service)
- 5
Preheat oven and prepare sheet pans
Preheat the oven to 450°F (230°C). Line two rimmed sheet pans with aluminum foil or parchment (for tray) for easy cleanup and holding. Reserve one pan for the steak and one for the vegetables.
- 6
Arrange steak for roasting
Remove the steak from the marinade, letting excess drip off (discard used marinade). Place the steak on one sheet pan; brush or rub a thin film of neutral oil on the steak surface if it looks dry. Spread the steak out so it has good contact with the pan and space around it.
- 7
Roast steak and vegetables
Place both sheet pans in the preheated oven. Roast the vegetables for 12–16 minutes, stirring once halfway through, until edges are browned and vegetables are tender-crisp. Roast the steak 8–12 minutes depending on thickness and desired doneness (8–10 min for medium-rare to medium for a 1–1.5" steak). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.
- 8
Rest the steak
When the steak reaches target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes. This lets juices redistribute and finishes carryover cooking.
- 9
Finish vegetables if needed
If the vegetables need extra char or tenderness after the steak rests, return the vegetables to the oven for an additional 2–4 minutes or place them over high heat in a skillet for 1–2 minutes to develop more color. Once finished, transfer roasted vegetables to the tray you will use for serving.
- 10
Tortillas & Toppings
- 11
Warm the tortillas
Preheat oven to 350°F (175°C) or use a low burner. Stack tortillas, wrap in foil (or place between damp towels), and warm in the oven for 10–12 minutes until soft and pliable. Or warm on a skillet quickly, brushing with melted butter (if using) to keep moist. Transfer warmed flour tortillas to a covered basket or foil-lined tray to hold warm.
- 12
Arrange toppings
Place shredded cheese, sour cream, chopped cilantro, lime wedges, salsa, and pickled jalapeños in small bowls alongside the tray of steak and veggies so guests can assemble fajitas. Squeeze a lime wedge over the sliced steak and veggies just before serving if desired.
Assembly & Serving
- 13
Assemble a fajita
Have guests fill warmed tortillas with sliced steak and roasted peppers/onions. Top with shredded cheese, a dollop of sour cream, chopped cilantro, a spoonful of salsa, and pickled jalapeños if desired. Finish with a squeeze of lime.
- 14
Tray service and holding
Keep the tray of sliced steak and veggies covered with foil (aluminum foil or parchment) in a warming drawer or low oven (150–175°F / 65–80°C) for up to 45 minutes. Keep tortillas wrapped and covered to retain moisture. Reheat briefly if needed before serving; avoid prolonged high heat which dries the steak and tortillas.