Steak and Shrimp Sheet Pan Fajitas

Steak and Shrimp Sheet Pan Fajitas


2 pound flank steak
1 pound shrimp peeled and deveined
2 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1 1/2 tablespoons of chili powder
1 1/2 teaspoons of garlic powder
1 1/2 teaspoons of onion powder
1 teaspoon of ground cumin
1 1/2 teaspoons of smoked paprika
2 tablespoons of olive oil
1 tablespoon of freshly squeezed lime juice
1/2 tablespoon of soy sauce
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
1 small red onion
limes for garnish
fresh cilantro for garnish
tortillas warmed


Preheat oven to 450 degree. In a small bowl combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika.

In a large plastic storage baggie, combine 1 tablespoon of olive oil, lime juice, soy sauce and 2/3 of spice mixture. Add steak to plastic storage baggie and turn to coat, let steak marinate at room temperature while prepping shrimp, onions and bell peppers.

In a small bowl, combine shrimp with 1/2 tablespoon olive oil and remaining 1/3 of spice mixture and set aside. Slice peppers and onions into 1/4 inch slices. Add peppers and onions to sheet pan, drizzle with 1/2 tablespoon of olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tossing to coat. Move bell peppers and onions to outer edges of sheet pan and place steak in the middle.

Cook at 450 degrees for 12-15 minutes. Remove flank steak from oven and arrange uncooked shrimp over onions and peppers then broil on high for additional 3-4 minutes, just until shrimp is cooked through. Use a meat thermometer to check steak for doneness. About 140 for medium rare to 150 for medium.

IMPORTANT - for juicy and tender steak, let rest at least 10 minutes and cut against the grain. Sprinkle with fresh cilantro and a squeeze of fresh lime juice before serving.

Tortillas can be wrapped in a foil packet and heated in the oven while steak is resting. Serve fajitas in warm tortillas with avocado and/or sour cream.