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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
*To make Whole30, you can use chipotle powder in place of peppers adobo sauce. Use 2 tsp chipotle powder, plus 1 tbsp tomato paste
Nutrition
Calories: 399kcal | Carbohydrates: 6g | Protein: 33g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 197mg | Potassium: 655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 65.6mg | Calcium: 41mg | Iron: 2.8mg