Easy Sheet Pan Beef Skirt Steak Fajitas



10 min


60 min



* PLUS Marinade time
Easy Sheet Pan Beef Skirt Steak Fajitas

Photo, Roberto Caruso. Food styling, Eshun Mott. Prop styling, Rayna Marlee Shwartz.

A quick, one-pan solution to dinner. This easy steak taco filling broils under high heat for just 10 minutes—so it's ready in a flash. (The longer you let the steak marinade, the better the final flavour.)


  • 565 g beef skirt steak
  • 4 tbsp canola oil , divided
  • 2 tbsp sodium-reduced soy sauce
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tbsp finely chopped garlic
  • 1 1/2 tsp packed brown sugar
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 red onion , cut in 3/4-in. wedges through root end
  • 1 red bell pepper , seeded and quartered
  • 1 green bell pepper , seeded and quartered
  • flour tortillas


  • Combine steak with 3 tbsp oil, soy sauce, lime juice, chili powder, garlic, brown sugar and cumin in a large bowl. Marinate for 1 hr at room temperature, or refrigerate overnight.
  • Place a baking sheet in oven, 4 in. from broiler, and preheat broiler to high. Remove steak from marinade and pat dry with paper towels. Sprinkle with 1/4 tsp salt. Season with pepper.
  • Toss onion and peppers with remaining 1 tbsp oil and 1/4 tsp salt in a large bowl. Season with pepper.
  • Remove pan from oven and place steak, peppers and onion in a single layer. Broil for 5 min. Flip steak and broil until a thermometer inserted into thickest part of steak reads 120F, about 5 min. Let steak rest for 2 min, then slice against the grain. Slice peppers and onion. Serve in flour tortillas.

Nutrition (per serving)

  • Calories
  • 285,
  • Protein
  • 31 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 12 g,
  • Fibre
  • 2 g,
  • Sodium
  • 423 mg.

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