Sheet Pan Chipotle Steak Fajitas are for those busy weeknights when you want a flavorful and easy meal to impress! Full of flavor, and just the right amount of kick. This simple meal comes together in less than 30 minutes and is best served with the best homemade salsa you’ll ever eat!
With a sheet pan in hand, it’s always easy for me to come up with an easy dinner plan!! After our recent trip to Mexico, all I really think about is when my next Mexican dinner will happen……. It didn’t take long for this recipe to develop.
Within the first few days of returning, my little fam was craving all the Mexican. And I mean, a delicious marinade, steak, and guacamole to be exact. Or maybe it was exactly what I was craving?
This deliciously flavored chipotle & cilantro marinade makes the most incredibly flavorful flank steak! I wasn’t sure I was going the fajita route, but I knew that I needed a one pan a super simple dinner. And I was CRAVING flank steak like nobody’s business.
Insert the sheet pan. I love that this recipe comes together in less than 30 minutes, and is complete with veggies. The flank steak works insanely well on a sheet pan, and cooks to absolute perfection!
I love that I could whip up this marinade the night before, and then toss all on a sheet pan with little work to get dinner on the table. Because we’re currently in the middle of baseball season, this mama needs the easiest meals possible! We are gone just about every night of the week, and with a simple recipe that is prepped and ready to go, it’s a no brainer.
Serve over a bed of rice or cauliflower rice, wrap in a tortilla, or serve over a bed of greens! Here are a few of my favorites:
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Sheet Pan Chipotle Steak Fajitas
30 minutes and one pan is all you need to make delicious Sheet Pan Chipotle Steak Fajitas! So much flavor with the most delicious marinade.
- 2 lbs flank steak
- 1/2 cup olive oil or avocado oil
- 3 tbsp lime juice
- 1 chipotle in adobo sauce*
- 1 tbsp adobo sauce*
- 2 tbsp vinegar
- 2 tbsp coconut aminos or GF Tamari Soy Sauce
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 cup fresh cilantro chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 yellow or red onion sliced
Preheat your oven to 450 degrees. Place a sheet pan in your oven to heat up while you prepare your dish.
Make your marinade: in a blender or food processor, blend oil, vinegar, lime juice, chipotle peppers, adobo sauce, coconut aminos, cumin, paprika, onion powder, garlic powder, and cilantro. Pulse until smooth and well combined.
Cover your flank steak with marinade, reserving 1/4 cup for the vegetables. Marinade for as little as 10 minutes, or up to 48 hours. Remove the pan from the oven. Place the flank steak in the center, and arrange the peppers and onions around the steak. Brush the vegetables with remaining marinade.
Place in the oven, and bake for 12-14 minutes. Now change the oven to a broil, and keep in the oven for an additional 2 minutes to give the steak a nice sear.
Remove from oven, and let rest, covered with foil for 10 minutes. To serve, slice against the grain. Serve over rice or cauliflower rice, or in a tortilla. Top with gaucamole, salsa, or other optional toppings.
*To make Whole30, you can use chipotle powder in place of peppers adobo sauce. Use 2 tsp chipotle powder, plus 1 tbsp tomato paste
Leslie Skinner says
We love this Amy!! It’s delicious.
Anne Heibel says
I love this recipe as is. I was wondering if it would work to add chicken to this recipe as well. Not sure about the oven temp and cook times.