30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sheet Pan Steak Fajitas
A sophisticated take on steak fajitas, featuring dry-aged ribeye, blistered poblano peppers, and a homemade charred poblano crema.
Total Time
60
Yield
4
Calories
600 cal
Difficulty
Medium
Cuisine
Mexican
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What You'll Need
Equipment:
Sheet pan, Bowl, Resealable bag or container, Blender, Gas flame or broiler, Knife, Cutting board •
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Instructions
Preheat oven to 400°F (200°C).
Char Poblano Peppers for Crema: Roast poblanos directly over a gas flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds and stems, and roughly chop.
Make Charred Poblano Crema: Combine charred poblanos, Mexican crema, lime juice, garlic, and salt in a blender. Blend until smooth and creamy.
Marinate Steak: In a bowl, whisk together all Marinade ingredients. Place steak in a resealable bag or container and pour marinade over it. Marinate for at least 30 minutes, or up to 4 hours.
Roast Vegetables: Spread Vegetables evenly on a large sheet pan.
Roast Steak: Remove steak from marinade and place on the same sheet pan with the vegetables.
Roast for 15-20 minutes for medium-rare, or until steak reaches desired doneness and vegetables are tender-crisp.
Let steak rest for 10 minutes before slicing against the grain.
Warm tortillas according to package directions.
Serve steak and vegetables in tortillas with Charred Poblano Crema and cilantro.
