One-Pan Steak Fajitas
Many fajita recipes turn out pale, meek-tasting meat. We used a simple technique to fix both problems at once, all in one pan.
Why This Recipe Works
Fajitas are a sizzling spectacle, but we wanted a recipe that was more about flavor than theater and used only one baking sheet. We chose flank steak, preferred by tasters for its beefy flavor, tenderness, and availability. Since we couldn't sear it on a baking sheet in the oven (even at a hot 475 degrees), we relied on a potent, dark-colored spice rub to make up for the missing flavor and color. A mixture of chili powder, brown sugar, salt, and pepper did the trick. After tossing strips of bell peppers, rings of red onion, and slices of garlic in vegetable oil, salt, and pepper, we spread them out on the baking sheet and slid it into the oven on the lower-middle rack to ensure that the vegetables browned and didn't steam. We then pushed the vegetables to one side of the baking sheet and added the rubbed steak, cut into three equal pieces, to the other side of the sheet. In just 8 minutes, the meat was at the target temperature of 135 degrees. Cooked to medium instead of medium-rare, the steak was less chewy when sliced and dropped into a tortilla. Once the steak was rested and sliced, we tossed it with the browned, tender vegetables plus chopped cilantro and a spritz of lime juice to brighten the flavors.