- It's family fajita night
and I'm gonna show you how to do it
with just one pan.
(upbeat music)
I understand the struggle
of those super hectic, weeknight dinner dilemmas.
I have your solution,
don't worry.
Your family is gonna demand
that this is thrown into the weeknight rotation.
Before we start,
let's make sure that your oven rack is set
to the highest level closest to the broiler.
That way, we know we're getting a great sear.
If you need a little bit of help
getting that three-inch distance,
use a cast iron pan to set your sheet pan
right on top.
First thing's first,
let's make our marinade.
This marinade is deliciously bold
and has a ton of fresh lime juice,
which means it's a quick marinade.
The acid from the fresh lime juice
helps all the flavors
really penetrate that beef.
Plus, you have to have fresh lime juice involved
when it's fajita night.
The honey adds a touch of sweetness
paired with the tang
from that fresh lime juice we talked about,
and it also helps with our sear on our beef.
It's definitely a secret ingredient in a lot of recipes,
honey is magical.
Before we add the marinade to our Ziploc bag,
be sure to set aside a little
to use on the fajita veggies.
Adding the flank steak to the Ziploc marinade
will help everything marinate evenly
and also help with cleanup.
Who doesn't love that?
The flank steak is a perfect cut for fajitas.
It's thin for quick cooking
and beautifully marbled
for this type of application.
So, let's do some knife work.
I'm going to thinly slice my peppers and my red onion.
Traditionally slicing the onion and pepper thin
helps with the quick cooking
in a cast iron pan
or whatever you're doing this in.
Once you have your veggies sliced,
throw them into a mixing bowl,
and remember that marinade we set aside earlier?
I'm adding that to these veggies,
giving it a quick toss
and setting it in the fridge.
That way, it adds an extra layer to these vegetables
as they sear in the pan with the flank.
It'll be so good.
Now that your flank is finished marinating,
let's get it ready for the oven.
So, I've just simply covered a sheet pan
with some foil
and I'll show you exactly
what to do with the beef next.
Okay, so, this is a really crucial part of this recipe.
I want you to pay attention to this.
Everybody has paper towels on hand, right?
Grab a couple of paper towels
and we're just gonna dab off the excess moisture
on the top of your flank.
This is gonna help ensure
that it's nice and dry
for when we go into the oven,
under the broiler,
and it gets a really nice crust.
Make sure to flip both sides over,
pat both dry really well with some paper towels.
I'll go with a little bit of PAM.
(upbeat music)
This will help build that crest
that we're looking for.
So, I'm gonna be sure to hit my pan
with some of that spray also,
just to ensure no sticking
and to also make sure
that the flank surface
is completely flat on the pan.
That's gonna help it brown in the oven.
Go ahead and spread those marinated veggies around,
again, helping with the surface area,
spread everything out evenly
so it all gets a nice, even broil.
Look at that!
It is beautiful.
Now, we're ready to go to the oven with it.
Oh my gosh!
Look how beautiful!
The char is perfect.
It adds such a deep flavor to these fajitas.
Go ahead and flip your flank over.
We need to make sure that everything gets evenly broiled.
So, give your veggies a quick toss
and then back in the oven
for just a couple of minutes
to brown everything else.
And voila, my friends!
It's perfect.
Now, let's just take it off the sheet pan
onto a cool cutting board
and let it rest.
And we can move on to getting our tortillas ready.
I really enjoy a warm tortilla.
So, this is how I warm mine.
I just slightly,
slightly oil a cast iron pan
and let each tortilla warm through
about one minute per side,
and that's it.
So, some tips on cutting your flank.
So, I do a big slice right down the middle
and then I'm sure to slice against the grain,
that ensures a tender bite of flank every time.
And serving this right on the same sheet pan,
let's everybody come up
and they can build their taco exactly how they'd want.
And look how great this looks.
One meal on one sheet pan.
And just like that you have a super fast and full meal
for your family.
And you can serve it right on the sheet pan.
With a little fresh cilantro
and a little fresh cheese,
and your favorite hot sauce.
Again, you guys can build these however you'd like.
Mm-hmm.
This is a meal you will love
and you will definitely want it in your weekly rotation.
Like and subscribe
and we'll see you next time
here in the Test Kitchen.