Marie’s Sheet Pan Fajitas with Marie Sharp’s Beware Habanero Pepper Sauce
Rated 4.0 stars by 4 users
Category
Entrée
Cuisine
Mexican
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Get ready to spice up your dinner routine and elevate your fajita game with Marie Sharp’s irresistible Beware Habanero Pepper Sauce!
Sonia Schilling
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
- 1/8 teaspoon cayenne pepper
- 12 ounce flank steak sliced into 1/4" strips across the grain
-
2 tablespoons Marie Sharp’s Beware Habanero Pepper Sauce
- 3 tablespoons olive oil divided
- 1 ½ tablespoons fresh cilantro finely chopped
- Juice from 2 limes divided
- ½ teaspoons Worcestershire sauce
- 4 medium bell peppers thinly sliced (mixed colors)
- 1 medium red onion thinly sliced
- Chopped fresh cilantro
- Lime wedges
- Sliced avocado
- Tortillas
Seasoning
For the Fajitas
Garnish
Directions
- Preheat oven to 400 and grease a large baking sheet. For easier cleanup, you can also line with parchment paper or foil.
- Combine the ingredients for the seasonings in small bowl or bag and mix.
- In a large zip-top bag, add the steak and drizzle with hot sauce, 1 1/2 tablespoons olive oil, juice from 1 lime, Worcestershire sauce and chopped cilantro. Sprinkle with 2/3 of the fajita seasonings. Toss to coat well.
- Spread the vegetables in an even layer on prepared sheet pan. Try not to overlap too much and keep everything in a single layer. (Use two sheet pans if necessary). Drizzle with remaining 1 1/2 tablespoons olive oil and season with remaining seasonings. Toss to coat well.
- Bake in preheated oven for 10-15 minutes or until peppers are tender.
Remove sheet pan from oven, flip and push the vegetables to the sides of the pan. Add steak strips in a single layer to the center of the pan, making sure not to overcrowd the pan. Broil on high for 3 minutes or until desired doneness, flip as needed.
Serve with tortillas with sliced avocado and your favorite toppings.
