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Beef Fajita Sheet Pan Dinner

Fajita Beef Sheet Pan Dinner
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Beef Fajita Sheet Pan DinnerCulinary WingmanNovember 18, 2019

Sheet pan dinners are weeknight dinner life savers! This one is a major UA staff favorite: tangy, fajita-style steak and peppers with roasted red potatoes. We give the potatoes a head start in the oven and then crank the broiler to get a good crust on the steak and color on the peppers. Serve with salsa, guac, sour cream, and warm tortillas for the best Taco Tuesday ever.

 Ingredients

3
  • 1.5 pounds red potatoes chopped into 1-2 inch pieces
  • 1 bell pepper sliced (or appx .5lb of multi-color)
  • 2 Tbsp olive oIl
  • 1.5 pound top sirloin or NY strip steak (1-inch thick)
  • 1 ounce Urban Accents Brazilian Style Churrasco Seasoning (whole pouch, divided)

 Instructions

  1. Before heating oven, arrange one oven rack near broiler and one close to the bottom of the oven. Heat oven to 450°. Line a large sheet pan with foil and coat lightly with oil or non-stick spray.
  2. Toss potatoes with 1 Tbsp oil and 1 Tbsp seasoning. Arrange on baking sheet in a single layer, cut sides down. Roast on bottom rack until just tender, appx 20-25 minutes.
  3. While potatoes cook, toss pepper slices with 1 Tbsp seasoning and rub steak all over with 1 Tbsp oil and remaining seasoning.
  4. Carefully remove pan from oven, and use a spatula to move potatoes to edge of pan. Place steak and peppers in the center in an even layer.
  5. Set oven to broil. Broil until steak is browned 4-5 minutes per side for medium-rare, or to desired doneness. Remove from oven and allow steak to rest on pan for 5 minutes. Slice and serve immediately.

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