Sheet-Pan Skirt Steak Fajitas

seriouseats.com

dnburt

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 seeds

2 teaspoons freshly ground black pepper

1 tablespoon chile powder (see notes)

3 medium cloves garlic, finely minced (about 1 tablespoon)

2 pounds ( 900 g) trimmed skirt steak (about 1 whole steak; see notes), 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 notes)

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

Directions at seriouseats.com

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