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- 1 pound flank steak, sliced into thin strips - 2 bell peppers (any color), sliced - 1 medium onion, sliced - 4 tablespoons unsalted butter - 4 cloves garlic, minced The flank steak is the star here. It is tender and full of flavor. Slice it thinly against the grain for the best texture. Any color bell peppers work well. They add sweetness and color to your dish. The onion adds a nice bite and caramelizes beautifully in the oven. The garlic butter mixture, made with butter and minced garlic, gives these fajitas their rich, savory base. - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 lime, juiced - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) Chili powder and cumin bring warmth and depth to your fajitas. Smoked paprika adds a hint of smokiness, enhancing the overall flavor. Fresh lime juice brightens the dish and balances the richness of the butter. Don’t forget to season well with salt and pepper. Finally, a sprinkle of fresh cilantro adds a burst of freshness, tying everything together. First, I preheat the oven to 425°F (220°C). This high heat helps to give a great sear to the steak and veggies. I line a baking sheet with parchment paper for easy cleanup. Next, I melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Once the butter is melted, I add 4 cloves of minced garlic. I sauté it for about 1 minute until fragrant. Then, I take it off the heat and stir in the lime juice, chili powder, cumin, smoked paprika, salt, and pepper. This garlic butter mix is key to adding bold flavor to the fajitas. Now, I spread the sliced flank steak, bell peppers, and onion on the lined baking sheet. I make sure to arrange them evenly. This helps everything cook at the same rate. Next, I drizzle the garlic butter mixture over the steak and veggies. I toss everything together with my hands until the steak and vegetables are well-coated. This step ensures each bite bursts with flavor. I place the baking sheet in the preheated oven and bake for 15-20 minutes. Halfway through, I stir the mixture to cook evenly. I check for doneness by ensuring the steak is cooked through and the veggies are tender. After baking, I let everything rest for a few minutes. This resting time helps the juices settle in. Now, the fajitas are ready to serve! - Garlic sautéing tips: Always use fresh garlic for the best taste. I recommend mincing it finely. This helps release more flavor. Sauté it in melted butter for just one minute. You want it fragrant but not burnt. If it burns, it turns bitter. - Adjusting spice levels: Start with the base amounts of chili powder, cumin, and smoked paprika. If you prefer more heat, add more chili powder. For a milder taste, cut back on the spices. Always taste as you go. This way, you can find your perfect balance. - Choosing the right cut of steak: Flank steak works great for fajitas. It’s tender and holds flavor well. You can also use skirt steak if you like. Just make sure it’s fresh and high quality for the best results. - Tips for slicing the meat: Slice the steak against the grain. This means cutting it crosswise rather than with the grain. This makes the pieces more tender and easier to chew. Aim for thin strips for better flavor absorption. - Plating suggestions: Use a large platter for serving. Spread the fajitas out in a colorful way. This makes the dish look more inviting. Add some tortillas on the side for easy access. - Garnishing ideas: Fresh cilantro adds a nice touch. Sprinkle it on top before serving. You can also add lime wedges for an extra burst of flavor. These simple touches make your dish pop and taste even better. {{image_2}} For a fun twist, swap the flank steak for chicken. Chicken fajitas are just as tasty. Use sliced chicken breast or thighs. Cook them the same way as the steak. You can also try shrimp for a lighter option. Shrimp cooks fast, so keep an eye on them. If you want a vegetarian version, try using portobello mushrooms or tofu. Both soak up flavor well. You can use the same garlic butter mix. Add more veggies like zucchini or corn for extra color and taste. To boost the flavor, think about adding citrus. A splash of orange juice works wonders. It adds a sweet and tangy note. You can also mix in lime zest for a fresh kick. Experiment with different spices to change the taste. Try adding oregano or coriander for a new depth. Smoked paprika gives a nice smoky flavor. A pinch of cayenne can add heat if you like spice. Serve your fajitas with sides for a complete meal. Rice or beans go well with fajitas. They fill you up and balance the flavors. A fresh salad can add crunch and brightness. Don’t forget the toppings! Sour cream, guacamole, or salsa make great additions. Fresh cilantro or diced tomatoes add color and freshness. Build your own fajita bar for a fun dining experience. To store leftovers, let the fajitas cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. For best results, separate the meat from the veggies. This keeps everything fresh and tasty. When reheating, use a pan over medium heat. Add a splash of water or broth to keep the moisture. Stir gently until heated through. You can also microwave them if you prefer. Just cover the dish to avoid drying out. To freeze fajitas for later, ensure they are completely cool first. Place them in freezer-safe bags, removing as much air as possible. You can freeze them for up to two months. For thawing, move them to the fridge overnight. This allows them to defrost safely. To reheat frozen fajitas, use a pan over medium heat. Add a little olive oil or water to help them warm up evenly. Stir often until heated through. To make steak fajitas tender, you can start with a marinade. A simple mix of lime juice, olive oil, and spices works well. Let the steak sit in this mix for about 30 minutes. The acid in the lime helps break down tough fibers. When cooking, avoid overcooking the steak. Cook until it reaches medium rare for the best texture. Also, let the meat rest after cooking. This helps the juices stay inside, keeping the steak juicy and tender. Yes, you can use different cuts. Skirt steak is a great option. It has a similar flavor and cooks well. Other cuts to consider are sirloin or ribeye. These cuts are also tender and flavorful. If you choose a tougher cut, like chuck, marinating becomes even more important. It helps improve tenderness and flavor. To make this meal prep-friendly, chop your veggies and slice the steak in advance. Store them in airtight containers in the fridge. You can even make the garlic butter mix ahead of time. Just keep it in the fridge until you are ready to cook. When it comes to storing, keep leftovers in a sealed container in the fridge. They should last for 3-4 days. For reheating, warm them in a pan over low heat or in the microwave. This keeps the flavors fresh and tasty. You learned how to make tasty steak fajitas using flank steak, peppers, and some great spices. I shared tips for cooking tender steak and enhancing the flavor with garlic butter. You can also switch up the protein or add citrus for a twist. Remember to store leftovers safely for later. Enjoy your fajitas with fresh cilantro and your favorite sides. With these steps, you’ll impress everyone around the table. Happy cooking!

Sheet-Pan Garlic Butter Steak Fajitas

Savor the deliciousness of Sizzling Sheet-Pan Garlic Butter Steak Fajitas! This easy recipe features tender flank steak and colorful veggies, all tossed with a rich garlic butter blend and roasted to perfection. Perfect for a quick weeknight dinner or a fun gathering. Click through for step-by-step instructions and impress your family or friends with this mouthwatering dish! #SteakFajitas #SheetPanMeals #QuickDinner #GarlicButterFajitas
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Ingredients
  

1 pound flank steak, sliced into thin strips

2 bell peppers (any color), sliced

1 medium onion, sliced

4 tablespoons unsalted butter

4 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortillas (for serving)

Instructions
 

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Remove from heat and stir in the lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Set aside.

      On the prepared baking sheet, spread out the sliced steak, bell peppers, and onion in an even layer.

        Drizzle the garlic butter mixture over the steak and veggies, then toss everything together until well-coated.

          Bake in the preheated oven for 15-20 minutes, stirring halfway through, until the steak is cooked through and the vegetables are tender.

            Once cooked, remove from the oven and let rest for a few minutes.

              Serve the fajitas warm, garnished with fresh cilantro, and enjoy with warm tortillas.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4