Adapted from Kenji’s grilled skirt steak fajitas recipe\u2014with its rich and flavorful lime, soy sauce, and cumin-spiced marinade\u2014this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.<\/p>\n
For the steak fajita marinade:<\/strong><\/p>\n For the fajitas:<\/strong><\/p>\n For the Fajita Marinade: <\/strong>Combine soy sauce<\/strong>, lime juice<\/strong>, oil<\/strong>, brown sugar, cumin, black pepper, chili powder,<\/strong> and garlic<\/strong> in medium bowl and whisk to combine. Transfer \u00bd cup marinade<\/strong> to a separate vessel and set aside.<\/p>\n For the Steak: <\/strong>Place steaks<\/strong> in a gallon-sized zipper-lock bag and add remaining marinade.<\/strong> Seal bag, squeezing out as much air as possible. Massage bag until meat<\/strong> is fully coated in marinade.<\/strong> Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.<\/p>\n For the Fajitas: <\/strong>When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel\/stone, set a half-sheet pan on it to preheat as well, otherwise leave the baking sheet at room temperature.<\/p>\n Broil Steaks: <\/strong>Remove steaks<\/strong> from marinade and blot dry with paper towels. Arrange steaks<\/strong> in an even layer on a half-sheet pan. Broil, without flipping, until steaks<\/strong> are well charred on top side, about 4 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well, keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for even browning.<\/p>\n If not using a baking steel or stone,<\/strong> flip steaks,<\/strong> and broil for 30 seconds longer (steaks<\/strong> cooked with the help of a baking steel\/stone do not need to be flipped and cooked longer). Remove from oven and transfer steaks<\/strong> to a platter to rest.<\/p>\n Bake: <\/strong>Switch oven from broil mode to 450\u00b0F. Add red<\/strong>, yellow<\/strong>, and green bell peppers<\/strong> as well as onions<\/strong> to half-sheet pan. Pour reserved \u00bd cup of marinade<\/strong> all over and toss until evenly coated, using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers<\/strong> and onion<\/strong> in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables<\/strong> are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables<\/strong> on a middle rack to avoid excessive scorching and burning). If you’re using a baking steel\/stone, you can cook the vegetables<\/strong> on it, but keep a closer eye since they run the risk of scorching on the bottom, if this begins to happen, move the sheet pan to another rack.<\/p>\n Finish:<\/strong> Slice steak <\/strong>into thin strips across the grain, then add back to sheet pan with any juices.<\/strong> Return to oven to warm through, if steaks<\/strong> need additional cooking, leave them an additional minute or two until they’ve reached the desired doneness.<\/p>\n Serve: <\/strong>immediately with hot tortillas<\/strong>, guacamole<\/strong>, Pico de Gallo, <\/strong>and other condiments,<\/strong> as desired.<\/p>\n Notes<\/strong><\/p>\n If skirt steak<\/strong> is unavailable, substitute with hanger<\/strong> or sirloin<\/strong>\u00a0flap<\/strong> (also sold as sirloin tip<\/strong> in New England\u2014it’s different from sirloin steak). Flank steak<\/strong> can also be used. For best flavor, grind your own chili powder<\/strong> from a mix of equal parts ancho<\/strong> and guajillo chilies.<\/strong><\/p>\n You can wrap the tortillas<\/strong> tightly in aluminum foil and pop them in the oven 10 minutes before serving to heat through, while the steak<\/strong> and vegetables<\/strong> are finishing up.<\/p>\n","protected":false},"excerpt":{"rendered":" Sheet Pan Dinners Yield: 4 to 8 Servings Adapted from: NY Times Adapted from Kenji’s grilled skirt steak fajitas recipe\u2014with its rich and flavorful lime, soy sauce, and cumin-spiced marinade\u2014this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or…<\/p>\n\n
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