Steak and Shrimp Fajitas Sheet Pan
Prep Time: 10 minutes
Cook Time: 15-20 minutes
2 pounds flank steak
1 pound of raw, peeled and deveined shrimp
4-6 cloves of garlic, minced
5 bell peppers, whatever colors you would like, sliced (not to thin)
1 yellow onion, sliced
All the fixings for the tortillas: sour cream, avocado, cilantro, cheese and salsa (all optional)
Marinade for steak
1/4 cup of extra virgin olive oil
3 Tablespoons Worcestershire sauce
1/4 cup of fresh lime juice
zest from 1 lime
1 Tablespoon cumin
1 Tablespoon chili powder
2 teaspoons Frontier Co-op Mexican Fiesta (optional)
2 teaspoon cane sugar
1/2 teaspoon cayenne (optional, just if you want a little more of a kick)
First, combine all the marinade together in a bowl and mix well.
Clean, trim and lightly slice/score the steak “across the grain”. Just small slits across the meat basically. Salt and pepper the steak.
Put the steak into a gallon size ziploc bag, followed by the marinade. Make sure the steak gets coated and add to fridge for 2 hours at least to overnight.
When you are ready to cook the steak, preheat oven to 450. Mist baking sheet with cooking spray.
Toss the cut peppers with salt, pepper and olive oil.
Clean and dry the shrimp. Toss shrimp with lime juice, salt and pepper.
Add everything to sheet pan and cook for 10 minutes.
Flip the vegetables and shrimp and cook for 5 more minutes. Turn broiler on for 1-2 minutes till steak begins to char on outside. If shrimp are fully cooked you can take them off for this part. Up to you.
Allow steak to rest on plate covered with foil for 7-10 minutes before slicing.
Turn oven to 350, wrap tortillas in foil and add to oven while the steak rests.
Serve everything warm with your favorite toppings.