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- 1 lb flank steak, cut into thin strips - 2 tablespoons unsalted butter, melted - 1 bell pepper (any vibrant color), sliced - 1 medium red onion, sliced into thin rings - 1 medium zucchini, sliced into half-moons The flank steak is the star of this dish. It cooks quickly and stays juicy. I love using unsalted butter to control the salt level. Fresh vegetables add color and crunch. Bell peppers, red onions, and zucchini work well here. They soak up all that garlic butter flavor. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and freshly ground black pepper, to taste Seasoning is key to a great fajita. Ground cumin adds warmth. Smoked paprika gives a nice depth. Chili powder adds just the right kick. Don’t forget to season with salt and black pepper for balance. - 8 small flour tortillas - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Flour tortillas are perfect for wrapping all that goodness. Fresh cilantro brightens up the dish. Lime wedges give a zesty finish. These elements complete your fajita experience. 1. First, preheat your oven to 400°F (200°C). This temperature makes the steak and veggies cook nicely. 2. Next, line a large baking sheet with parchment paper. This makes cleanup easy and prevents sticking. 3. In a small bowl, mix 2 tablespoons of melted unsalted butter with 4 finely minced garlic cloves. 4. Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder to the bowl. Whisk until fully combined. 1. In a large mixing bowl, combine 1 pound of sliced flank steak, 1 sliced bell pepper, 1 medium red onion, and 1 sliced zucchini. 2. Pour the garlic butter mixture over the steak and vegetables. 3. Season with salt and freshly ground black pepper to taste. 4. Gently toss everything together until all pieces are well-coated with the garlic butter and spices. 1. Spread the steak and vegetable mixture evenly on the prepared baking sheet. 2. Be careful not to overcrowd the pan. This helps everything cook evenly. 3. Roast in the oven for 20-25 minutes. Check to see if the steak reaches your preferred doneness and the veggies are tender. 4. Once done, take the baking sheet out of the oven and let it rest for a few minutes. 5. While the fajitas rest, warm eight small flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. 6. To serve, place some of the savory fajita mixture on a warm tortilla. 7. Top with fresh chopped cilantro and a squeeze of lime juice for added flavor. To get your steak just right, use a meat thermometer. Aim for 130°F for medium-rare. For medium, go for 140°F. Remember, the steak will keep cooking after you take it out. Let it rest for a few minutes before slicing. This helps the juices stay in. Avoid overcooking your vegetables. They should be tender but still have a bit of crunch. Keep an eye on them while roasting. If they start to brown too much, take them out. For more flavor, think about adding spices like cayenne pepper or onion powder. You can also try a bit of lime zest for a fresh twist. Marinating the steak is a great way to boost its taste. Mix the garlic butter with some soy sauce or lime juice. Let the steak marinate for at least 30 minutes. This will help it soak up all the great flavors. When serving, make your fajitas look great. Arrange the steak and veggies neatly on the tortillas. Garnish with bright cilantro and lime wedges. This adds color and freshness. Consider serving with sides like rice or beans. A small bowl of salsa also looks nice. It makes the meal more fun and colorful for your guests. {{image_4}} You can easily change the protein in this recipe. Try chicken or shrimp instead of flank steak. Both options cook well and absorb the garlic butter flavor nicely. For vegetables, feel free to mix it up! You can add mushrooms, asparagus, or even corn. Each veggie brings its own twist to the dish, so get creative! Want to kick up the heat? Add diced jalapeños or a pinch of cayenne pepper to the garlic butter mix. This will give your fajitas a spicy kick. If you prefer a milder taste, skip the chili powder. You can also use sweet bell peppers for a friendly flavor that everyone will enjoy. If you want a gluten-free option, use corn tortillas. They are sturdy and add a nice flavor. Another fun idea is to use lettuce wraps. They make for a fresh, low-carb choice that keeps the meal light. Both options are great for serving your fajitas in a new way! To keep your fajitas fresh, place leftovers in the fridge. Use an airtight container to maintain flavor. Store them within two hours of cooking. Label the container with the date to track freshness. This helps you avoid waste and enjoy your meal later. When reheating, aim for a method that keeps the flavor intact. I recommend using a skillet over medium heat. Add a splash of water to create steam and heat the fajitas evenly. Avoid using the microwave, as it can make the tortillas soggy. To keep the texture, warm the tortillas separately in a skillet for about 30 seconds. If you want to freeze your fajitas, allow them to cool first. Pack them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. For best results, consume within three months. When ready to eat, thaw them overnight in the fridge. Reheat in a skillet to regain that delicious taste and texture. It takes about 40 minutes to make Garlic Butter Steak Fajitas. Here’s the breakdown: - Prep time: 15 minutes - Cook time: 20-25 minutes - Total time: 40 minutes Yes, you can make the recipe ahead of time. Here are some tips: - Pre-prep ingredients: Cut the steak and veggies a day in advance. - Store in the fridge: Keep them in airtight containers. - Reheat later: When ready, roast the mixture until hot. Several sides go great with steak fajitas. Consider these options: - Rice: Fluffy white or brown rice adds a nice touch. - Beans: Black or pinto beans offer extra protein and flavor. - Salads: A fresh salad with lime dressing brightens the meal. You can tell when the steak is done in two ways: - Use a meat thermometer: Aim for 135°F for medium-rare. - Visual cues: The steak should be brown on the outside and slightly pink inside. You learned how to make Garlic Butter Steak Fajitas with simple steps. We went over the ingredients, from flank steak to fresh veggies. I shared how to prep and perfectly roast everything for maximum flavor. Don't forget the tips for cooking and serving your fajitas right. You can always switch up the ingredients or spice levels too. Enjoy your delicious meal, and remember to have fun with it!

Garlic Butter Steak Fajitas Sheet Pan

Savor the flavor with these Zesty Garlic Butter Steak Fajitas! This quick and easy recipe features tender flank steak, colorful veggies, and a mouthwatering garlic butter sauce, all wrapped in warm flour tortillas. Perfect for a weeknight dinner or a fun gathering, these fajitas are sure to be a hit. Ready to impress your taste buds? Click to explore the full recipe and elevate your mealtime today!
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Ingredients
  

1 lb flank steak, cut into thin strips

2 tablespoons unsalted butter, melted

4 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 bell pepper (any vibrant color), sliced

1 medium red onion, sliced into thin rings

1 medium zucchini, sliced into half-moons

Salt and freshly ground black pepper, to taste

8 small flour tortillas

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easy cleanup.

    In a small mixing bowl, whisk together the melted butter, minced garlic, cumin, smoked paprika, and chili powder until fully incorporated.

      In a large mixing bowl, combine the sliced flank steak, bell pepper, red onion, and zucchini. Pour the garlic butter mixture over the veggies and steak. Season generously with salt and freshly ground black pepper.

        Gently toss all the ingredients together, ensuring that the steak and vegetable pieces are evenly coated with the flavorful garlic butter and spices.

          Spread the mixture out evenly on the prepared baking sheet, taking care to avoid overcrowding for uniform cooking.

            Roast in the preheated oven for 20-25 minutes. Keep an eye on it until the steak reaches your preferred doneness and the vegetables are tender and slightly caramelized.

              Once done, carefully remove the baking sheet from the oven and allow it to rest for a few minutes to let the flavors meld.

                Meanwhile, warm the tortillas: heat a dry skillet over medium heat and place the tortillas in for about 30 seconds on each side, or until they become soft and pliable.

                  To serve, lay a generous portion of the savory fajita mixture onto a warm tortilla. Top with freshly chopped cilantro and a squeeze of fresh lime juice to brighten up the flavors.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                      - Presentation Tips: For an eye-catching presentation, wrap the fajitas in foil or arrange them on a colorful serving platter. Add lime wedges and a side of your favorite salsa to create a vibrant and enticing tabletop display that will impress your guests!