Sheet Pan Steak and Shrimp Fajitas
Sirloin strips, shrimp, peppers and onion roasted on two sheet pans with a chili, smoked paprika and cumin rub, then rolled up in flour tortillas. Ready in 35 minutes with no skillet to babysit.
Sirloin strips, shrimp, peppers and onion roasted on two sheet pans with a chili, smoked paprika and cumin rub, then rolled up in flour tortillas. Ready in 35 minutes with no skillet to babysit.
Sheet Pan Steak and Shrimp Fajitas
Ingredients
Seasoning
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, or to taste
Fajitas
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 3 tablespoons olive oil, divided
- 1 lb (450 g) sirloin steak, sliced 1/4 inch thick across the grain
- 16 medium shrimp, peeled and deveined
- 1 lime, halved
To serve
- ½ cup fresh cilantro sprigs
- 8 flour tortillas (8 inch), warmed
- ½ cup finely diced white onion, optional
- avocado slices, shredded cheese, sour cream or salsa, optional
Instructions
- Heat the oven.
Heat the oven to 425°F (220°C) with two racks set in the middle and lower thirds. Line two sheet pans with parchment paper or foil.
- Mix the seasoning.
Stir the chili powder, smoked paprika, oregano, salt, cumin, garlic powder and cayenne together in a small bowl.
- Season the vegetables.
In a large bowl, toss the bell peppers and onion with 1 1/2 tablespoons of the olive oil and half of the seasoning. Spread them in a single layer on one pan.
- Season the steak and shrimp.
In the same bowl, toss the steak and shrimp with the remaining 1 1/2 tablespoons oil and the rest of the seasoning. Put the steak on one half of the second pan and the shrimp on the other half.
- Roast.
Put the vegetables on the upper rack and the steak and shrimp on the lower rack. Roast for 10 minutes, then swap the pans. Roast about 5 minutes more, until the shrimp are pink and curled, the steak reads 140°F (60°C) for medium and the vegetables are tender. If anything needs longer, move the shrimp to a plate and keep roasting the rest.
- Finish and serve.
Squeeze half a lime over each pan. Put some steak, vegetables, 2 shrimp and a few cilantro sprigs on each tortilla, add a little diced onion if you like, roll up and serve.
Notes
Two pans: A single crowded pan steams the food. Two pans give the peppers and steak room to brown.
Slicing the steak: Put the steak in the freezer for 15 to 20 minutes first and it will slice thinner and more evenly. Cut across the grain.
Dry the shrimp and steak: Pat both dry with paper towels before oiling, or they will roast wet instead of browning.
Doneness: Pull the steak at 140°F (60°C) for medium. It keeps cooking a few degrees as it sits. Shrimp are done when they curl into a loose C. A tight O means overcooked.
Serving: Good with Mexican rice, black beans, avocado, sour cream and salsa. Warm the tortillas wrapped in foil in the oven for the last 5 minutes.
Leftovers: Keep the filling in the fridge for up to 3 days. Reheat in a hot skillet so the vegetables do not go soft.
