Tex-Mex · main

Sheet-Pan Fajita Steak with Peppers

Sheet-Pan Fajita Steak with Peppers reads citrus 6.5, sourness 6.4 and umami 6.2 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 1 hr 2 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 8.4 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 4.7 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 6.5 · Sourness 6.4 · Umami 6.2 · Allium 4.5 · Richness 4.5 · Salinity 3.7 · Sweetness 3.2 · Herbaceous 3.2 · Smoke 3.0 · Earthy 2.2 · Heat 2.1 · Warm Spice 2.0 · Fruity 1.5 · Bitterness 1.4 · Floral 0.9 · Nutty 0.8

What's in it (14)

• flank steak — 680 g
• vegetable oil — 41 g
• lime juice — 30 g
• garlic — 9 g
• chili powder — 15 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 5 g
• black pepper — 3 g
• bell peppers — 300 g
• yellow onion — 110 g
• flour tortillas — 800 g
• lime — 65 g
• cilantro — 15 g

Time & effort: about 1 hr 2 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 200.5 kcal, 10.1 g protein, 8.3 g fat, 21.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Whisk together 2 tablespoons of the oil, the lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a large bowl. Add the flank steak and turn to coat; let marinate at room temperature 20-30 minutes, or refrigerate up to 8 hours.
2. Heat the broiler with a rack positioned 5-6 inches from the element, and line a rimmed sheet pan with foil.
3. Toss the bell peppers and onion with the remaining 1 tablespoon oil and a pinch of salt on the sheet pan; broil until charred in spots and just tender, stirring once, 8-10 minutes.
4. Push the vegetables to the sides of the pan and set the marinated steak in the center; broil until deeply charred on top and the internal temperature reaches 130°F for medium-rare, 6-8 minutes.
5. Flip the steak and stir the vegetables; broil until the second side is charred and the steak reaches 135°F, 4-5 minutes more.
6. Transfer the steak to a cutting board, tent loosely with foil, and rest 5-10 minutes to let the juices settle.
7. Slice the steak thinly against the grain.
8. Return the sliced steak to the sheet pan and toss with the peppers, onion, and any collected juices.
9. Serve immediately with warmed tortillas, lime wedges, and chopped cilantro.

Dishes with a similar flavor shape

• Skillet Chicken Fajita Bowl — Tex-Mex
• Sheet Pan Chicken Fajitas — Tex-Mex
• Grilled Steak Fajitas — Tex-Mex
• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex
• Chicken Fajita Skillet with Peppers and Onions — Tex-Mex

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.