Sheet Pan Skirt Steak Fajita Wraps

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We both just finished up with work and there is no version of tonight that includes a long cooking session.

So we skipped the skillet entirely. Two sheet pans, one oven cranked to 450°F — peppers, red onion, and a whole bunch of scallions on one pan, and laid out flat on the other, not 1, not 2, but 4 skirt steaks. Ten minutes. That’s the whole cook.

The broiler is what makes it. Those last two minutes under the flame are where the peppers blister at the edges and the steak picks up that dark, charred, taqueria-off-the-flattop crust you think you can only get outside on the grill. The kitchen smelled like a Friday night when it was very much a Tuesday.

While the steak rested, we mashed up the guacamole — avocados, white onion, a lot of cilantro, limes squeezed until they gave up — and that’s really the glue of the whole thing. Toast the tortillas, smear on the guac, pile on the steak and the peppers with all their juices, one more shower of cilantro, roll it tight. Everybody built their own, which meant nobody complained about anything, which on a school night is its own kind of miracle.

Two sheet pans. Ten minutes of cooking. Almost nothing to clean up, and the whole table actually sitting at the table. So the next time it’s 6pm and you’ve got a crowd and no patience, this is the one. Make it, roll it tight, and tell us how it went!!

Serves 6–8 • Prep 20 minutes • Cook 10 minutes

Steak & Vegetables

• 4 skirt steaks (about 2 pounds total)

• 2 red bell peppers, sliced

• 2 yellow bell peppers, sliced

• 1 red onion, sliced

• 1 bunch scallions, roots trimmed

• Olive oil, for drizzling

• Kosher salt and freshly ground black pepper

  

• 3 ripe avocados

• ½ white onion, finely diced

• ¼ cup fresh cilantro, chopped, plus more for serving

• Juice of 1–2 limes

• Ground cumin and kosher salt, to taste

  

• 6–8 large flour tortillas

1. Heat the oven to 450°F. Arrange the bell peppers, red onion, and scallions on one sheet pan. Lay the skirt steaks flat on a second sheet pan. Drizzle both pans with olive oil and season generously with salt and pepper.

2. Roast for 5–7 minutes, flipping the steaks halfway through, until the steak reaches your preferred doneness. Switch the oven to broil and broil 1–2 minutes to char the tops of the steak and vegetables.

3. Rest the steak for 5 minutes, then slice it thinly against the grain and toss it with the roasted vegetables.

4. Meanwhile, make the guacamole: mash the avocados with the white onion, cilantro, lime juice, cumin, and salt until creamy but still a little chunky.

5. Toast the tortillas in a dry skillet or directly over a low flame. Spread each with guacamole, pile on the steak and vegetables, shower with fresh cilantro, and roll into a tight wrap.

• Skirt steak is thin and cooks fast — err on the side of pulling it early; the broiler finishes the job.

• Slicing against the grain is the whole ballgame with skirt steak. Look for the direction of the muscle fibers and cut across them.

• Warm tortillas roll without cracking; cold ones don’t. Don’t skip the toast.

Calories- 590

Protein- 31g

Carbohydrates- 44g

Fat- 31g

Estimated values, calculated from the ingredient list as written — one filled wrap, based on 8 servings. Actual values will vary with brands and portioning.

— From our kitchen to yours • @seattlehanddoc —