These easy flank steak fajitas are made in the oven on a sheet pan for minimal cleanup. Juicy flank steak and an out-of-this-world home marinade make these a healthy and delicious dinner!
Growing up, my favorite thing to order at a Mexican restaurant was fajitas. I'll admit, it was for the presentation as much as the deliciousness—it was so much fun to watch the sizzling strips of flank steak and fajita veggies get carried out on a super hot plate with a side of mini tortillas. Nowadays I tend to make fajitas at home, and to make dinnertime as easy as possible, I let my sheet pan and oven do all the work.
About Flank Steak Fajitas
Flank steak fajitas are a guaranteed crowd-pleaser—they're versatile (read: everyone can customize them to their liking), easy to throw together, and really hit the spot anytime you have a hankering for Mexican food. I love these flavorful steak fajitas, and I'm convinced the key to truly great fajita recipes lies in the marinade, which tenderizes the meat and gives it a delicious flavor. Throw in some seared veggies and Tex-Mex toppings galore and snuggle it all in warm flour tortillas (or corn, if you prefer), this is a dinner my whole family looks forward to. So the next time you're craving beef fajitas, give this recipe a try.
Why these are the best fajitas:
- They're easy to customize because everyone can choose their favorite toppings and veggies.
- Use minimal ingredients—you probably have everything you need for the marinade on hand already.
- Make for super easy clean-up—made on a single sheet pan, so there are fewer dishes to do! Yay!
How to Make Steak Fajitas
This is an overview of how to make sheet pan flank steak fajitas. See the recipe card below for detailed ingredients and instructions.
MARINATE THE FLANK STEAK. In a large resealable bag or a shallow dish, combine the olive oil, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Add the flank steak, ensuring it’s well-coated in the marinade. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Pro Tip: Don’t skip the orange juice. It adds a bit of sweetness that balances the savory spices.
PREP THE VEGGIES. While the steak marinates, preheat the oven to 450ºF. Slice the bell peppers and red onion. Toss them in a bowl with lime juice, olive oil, taco seasoning, and salt.
INTO THE OVEN. Cover a sheet pan with aluminum foil and spread the seasoned veggies evenly onto the pan. Place the marinated steak on top and discard the remaining marinade. Next, bake in the preheated oven for 20 minutes, turning once while cooking. If you want the steak a bit crispy, a few minutes before it reaches 140ºF, turn the oven on broil and let the steak char a bit. Keep an eye on it so the vegetables don't burn!
- Alternatively, you can preheat an outdoor grill or a large cast iron skillet over medium-high heat. Remove the steak from the marinade and pat it dry with paper towels (this helps achieve a better sear). Grill or sear the steak for 4-5 minutes per side for medium (with an internal temperature of 140ºF), or a bit longer if you prefer it more well-done.
MAKE THE CREMA. While the steak and veggies are cooking, add avocado, sour cream (or coconut cream if dairy-free), green onions, cilantro, lime juice, salt, and garlic powder into a food processor or blender and blend until smooth.
SLICE THE STEAK. After you remove the steak from the oven, cover it with aluminum foil to let it rest. Slice the flank steak into thin strips against the grain. Make sure you're slicing perpendicular to the lines on the steak —this helps to shorten the muscle fibers and ensures tenderness.
- Pro Tip: Letting the steak rest for 5-10 minutes after cooking allows the juices to redistribute so the meat stays juicy!
ASSEMBLE THE FAJITAS. Warm the tortillas on your grill or in a dry skillet. Fill each tortilla with sliced steak, a generous helping of sautéed vegetables, and your favorite toppings (my go-to's are the avocado crema and fresh cilantro!).
Frequently asked questions
Pile them into warm corn or flour tortillas, or put them in a bowl with lime-cilantro rice for a Chipotle-style dinner. Top with avocado crema, sliced avocado or guacamole, salsa or pico de Gallo, sour cream or Greek yogurt, crumbled queso fresco or shredded cheese (cheddar or Monterey Jack), fresh cilantro, and lime wedges. And don't forget the margaritas!
Flank steak fajitas are a meal in themselves, but if you want to elevate your fiesta, try pairing them with cilantro lime rice, chips and guacamole, blood orange margaritas, watermelon margaritas, or sweet and spicy black bean salad.
To store, place the fajita meat and vegetables in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat until warmed through.
If you want to prep these for the freezer, I’d suggest making the marinade and pouring it over the flank steak in a large freezer ziplock bag. I don’t recommend freezing fully cooked fajitas, as the texture of the vegetables will change and you risk overcooking the beef when reheating.
Yes, you can marinate the steak up to 24 hours in advance, or freeze the steak in the marinade and let it marinate as it defrosts. You can also cook the steak and vegetables ahead of time and store them separately in the fridge. Reheat them gently before serving to avoid drying out the meat.
Skirt steak is a good alternative with similar texture and flavor. You can also use flap steak or sirloin if you prefer.
We love the avocado crema, sliced avocado or guacamole, salsa, sour cream, and cheese. You could also try pickled red onions or crumbled queso fresco.
Variations + Substitutions
- For a spicier kick, add sliced jalapeños, red pepper flakes, or a dash of hot sauce to the marinade.
- If you don't have flank steak, you can use skirt steak or flap steak instead.
- Use whatever color bell peppers you want! I usually go with red, orange and yellow.
- Switch out the red onion for white onion or yellow onion.
- For more variety, add sliced zucchini, sliced mushrooms, or any other veggies your heart desires. Top with shredded lettuce or sliced radishes for extra crunch.
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: Simply use gluten-free corn tortillas instead of flour tortillas.
- Dairy free: Use coconut cream or full-fat coconut milk in the avocado crema and use dairy-free cheese (if using) and dairy-free sour cream (if using).
- Whole30 / Paleo: Use coconut cream or full-fat coconut milk in the avocado crema, omit the tortillas, and serve over cauliflower rice.
Related recipes
In the mood for some more Tex-Mex fare? Try these:
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Easy Flank Steak Fajitas
Description
These easy flank steak fajitas are made in the oven on a sheet pan for minimal cleanup. Juicy flank steak and an out-of-this-world home marinade make these a healthy and delicious dinner!
Ingredients
For the Flank Steak Marinade:
- 1 ¼ pounds flank steak
- ¼ cup olive oil
- ¼ cup orange juice
- 2 Tablespoons fresh lime juice
- 2 teaspoons lime zest (about 1 lime)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
For the Fajita Vegetables:
- 3 bell peppers (choose your favorite colors), thinly sliced
- 1 large red onion, thinly sliced
- 2 Tablespoons fresh lime juice
- 1 Tablespoon olive oil
- 1 teaspoon taco seasoning
- ½ teaspoon kosher salt
Avocado crema (optional):
- ¼ large avocado
- ¼ cup sour cream
- ½ cup green onions
- 2 Tablespoons fresh cilantro leaves
- 2 Tablespoons fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
To serve:
- Warm tortillas (flour or corn)
- Sliced avocado or guacamole
- Fresh salsa or pico de Gallo
- Sour cream or Greek yogurt
- Shredded cheese (cheddar or Monterey Jack)
- Fresh chopped cilantro (for garnish)
- Lime wedges (for squeezing)
Instructions
- Whisk together ¼ cup olive oil, ¼ cup orange juice, 2 Tablespoons lime juice, 2 teaspoons lime zest, 3 cloves minced garlic, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano, and pour over 1.25 lbs of flank steak. Marinate 2-8 hours (4 hours is optimal, but you can marinate for as little as 30 mins if you're short on time).
- Preheat oven to 450ºF and line a sheet pan with foil.
- Slice 3 bell peppers and 1 red onion into strips and toss the sliced peppers and onions with 2 Tablespoons lime juice, 1 Tablespoon olive oil, 1 teaspoon taco seasoning, and ½ teaspoon kosher salt directly on the sheet pan to coat.
- Spread out the veggies in a single layer on the sheet pan and place the marinated steak on top. Discard the remaining marinade.
- Bake in the oven for 20 minutes, turning once while cooking. You'll want the flank steak cooked to medium for these steak fajitas. The best way to check for this is using a meat thermometer. For medium steak, the thermometer should read 140ºF when inserted in the thickest part of the steak. If you want your steak medium-rare, it should read 130ºF.
- While the steak and veggies are cooking, make the avocado crema. Add ¼ large avocado, ¼ cup sour cream, ½ cup green onions, 2 Tablespoons fresh cilantro, 2 Tablespoons lime juice, ½ teaspoon kosher salt, and ¼ teaspoon garlic powder into a food processor or blender and blend until smooth. If needed, add 1 Tablespoon water at a time to thin it out until it reaches your desired consistency.
- If you want the steak charred, a few minutes before it reaches 140ºF, turn the oven on broil and let the steak get a bit crispy. Keep an eye on it so the vegetables don't burn!
- After you remove the steak from the oven, cover it with aluminum foil. The temperature of the meat will continue to rise (about another 5ºF) during this resting period. Slice the steak thinly across the grain on a cutting board and serve the steak and veggies in tortillas. Drizzle some crema on top and garnish with your favorite toppings!
One more thing!
This recipe is a part of my Easy Does It Dinners collection — check it out!
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