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Sheet-Pan Skirt Steak Fajitas
Ingredients
  • subheading: For the Steak Fajita Marinade:
  • ½ cup (120ml) soy sauce
  • ½ cup (120ml) fresh lime juice, from 6 to 8 limes
  • ½ cup (120ml) canola or other neutral oil
  • ¼ cup (55g) packed light brown sugar
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon chili powder (see note)
  • 3 medium cloves garlic, finely minced (about 1 tablespoon)
  • 2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)
  • subheading: For the Fajitas:
  • 1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1 white or yellow onion, cut into ½-inch slices
  • 12 to 16 fresh flour or corn tortillas, hot (see note)
  • 1 recipe guacamole, for serving, if desired
  • 1 recipe pico de gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired
Steps
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