Steak and Shrimp Fajitas are made on a sheet pan and come together in just minutes! The flank steak cooks separate from the shrimp to ensure perfect cooking results.
Preheat oven to 425 degrees and place baking rack in top third oven oven. Line a baking sheet with foil; set aside.
Arrange the flank steak, bell peppers, and onions, on the baking sheet. Place the shrimp in a bowl. Pour a tablespoon each of the oil over the flank steak, peppers and onions, and shrimp then sprinkle on the taco seasoning. Toss the peppers and onions to combine and rub the seasoning on both sides of the steak. Toss the shrimp so they are coated with the seasoning as well.
Place the sheet pan with the steak and veggies in the preheated oven. Cook for about 15-20 minutes, or until the steak registers between 135-145 on a meat thermometer. Carefully remove the steak from the sheet pan and place on a cutting board to rest.
Arrange the shrimp onto the baking sheet with the peppers and onions. Return to oven and let cook for 4-5 minutes, or until the shrimp are cooked through and pink. Be careful not to over cook. Remove from oven.
Once the meat has rested for 5-10 minutes, cut into long thin strips being sure to cut across the grain of the meat. Return the sliced meat to the sheet pan for serving.
Serve Steak and Shrimp Fajitas with warmed tortillas, sour cream, guacamole, salsa, limes, and cilantro (optional).
Notes
Foil: line your baking sheet with foil for easy clean up and to help contain all of the juices from the steak.
Steak doneness: the best way to know if your steak is done is to test it with a meat thermometer. The thickest part of the meat should register 135 degrees for medium rare, 145 degrees for medium.
Resting time: be sure to let the steak rest for at least five minutes before cutting into slices. This will allow the juices to settle in the meat.
Shrimp: the shrimp will cook quick, so be sure to keep an eye on them. You will know they are done when they turn pink.
Storage: leftover steak and shrimp fajitas should be stored separately in an airtight container in the refrigerator for up to three days.
Leftovers: you can use leftovers to top salads, rice bowls, or cut up the meat for delicious quesadillas.