FAJITA STYLE TRAYBAKE
This easy fajita-style traybake is a brilliant one-pan dinner packed with bold Mexican-inspired flavours. Tender strips of steak roast alongside sweet peppers, onions and juicy tomatoes, all coated in a zesty fajita seasoning and fresh lime. It’s quick, colourful and perfect for loading into warm tortillas with all your favourite toppings.
Servings: 4
Calories: 430kcal
Cost: from £1.86
Ingredients
- 400 g Beef Steak thinly sliced
- 2 Onions sliced
- 2 Bell Peppers Sliced
- 4 Tomatoes quartered
- 2 Limes 1 Juiced – other for garnish
- 2 tbsp Fajita Seasoning 1 pkt from the shop or homemade *
- 1 tbsp Olive Oil
Garnish
- Handful chopped coriander
- Sour Cream
- Salsa
- Pickled Jalapeños
- Grated Cheese
- 8 x small Flour Tortillas
Instructions
Preheat the Oven
- Start by preheating your oven to 200°C (400°F).
- Place your baking tray into the oven with 1 tablespoon of olive oil and allow it to heat for about 10 minutes. This step helps the vegetables start cooking straight away when they hit the tray.
- What to look for: When the tray is ready, the oil should look loose and slightly shimmering.
Marinate the Steak
- Place the thinly sliced steak into a bowl. Add the lime juice and half of the fajita seasoning, then mix well so all the meat is coated.
- Leave the steak to marinate for about 30 minutes if you have time.
- If you're planning ahead, you can cover and refrigerate it for up to 6 hours.
- Tip: If the steak has been in the fridge for a long marinade, take it out 30 minutes before cooking so it can come closer to room temperature. This helps it cook more evenly.
Season the Vegetables
- In another bowl, combine the sliced onions, bell peppers and tomatoes.
- Sprinkle over the remaining fajita seasoning and toss everything together until the vegetables are well coated.
- You should see the seasoning lightly covering the vegetables with a reddish spice coating.
Start Cooking the Vegetables
- Carefully remove the hot tray from the oven.
- Tip the seasoned vegetables onto the tray — they should sizzle slightly when they hit the oil, which is exactly what you want.
- Use a spoon or spatula to gently toss them in the hot oil so they’re evenly spread across the tray.
- Return the tray to the oven and cook for 10 minutes.
- What to look for: The onions will begin softening and the peppers should start to look glossy but still hold their shape.
Add the Steak
- Remove the tray from the oven and spread the marinated steak evenly over the vegetables.
- Try to distribute the slices so they cook evenly rather than sitting in one pile.
- Return the tray to the oven and cook for another 15 minutes.
- What to look for: The steak should look cooked through and lightly browned around the edges, while the vegetables will be tender and slightly caramelised.
- Give everything a gentle stir halfway through if the steak pieces start sticking together.
🍽️ Serving Suggestions
- This traybake also works brilliantly served family-style straight from the tray so everyone can build their own fajitas. Spoon the sizzling steak and vegetables into warm flour tortillas and top with your favourites such as:
- Sour cream
- Fresh salsa
- Pickled jalapeños
- Grated cheese
- Chopped coriander
- Finish with a squeeze of fresh lime for extra zing.
Notes
- Fajita seasoning:A shop-bought packet works perfectly, but homemade seasoning also works well.
- Hot tray tip:Heating the oil in the tray helps the vegetables roast rather than steam.
- Steak choice:Flank steak, rump or sirloin all work well when sliced thinly.
- Extra heat:Add sliced fresh chilli or extra jalapeños if you like things spicy.
- Make it stretch:Serve with rice or extra vegetables to feed more people on a budget.
- Alternative protein:Chicken breast or thigh strips can be used instead of steak and allows the dish to be cheaper.