Some people love firing up the grill for carne asada.
I am not those people.
Maybe one day I’ll become someone who confidently works a grill, flipping steaks like a backyard BBQ pro. But for now I prefer cooking methods that feel a little more… foolproof.
Enter the sheet pan.
Also, today is one of those is it going to rain or not Texas days, and my freshly blown-out hair is strongly voting for a recipe that happens entirely indoors.
So instead of grilling, I tossed everything onto a sheet pan and slid it into the oven.
And honestly? I may never go back.
The citrus marinade makes the steak incredibly flavorful, the peppers and onions roast into that perfect sweet and savory situation, and dinner basically cooks itself while you pretend you totally meant to make something this good.
I served mine over rice with black beans, fire roasted corn and lots of cilantro. And of course a generous drizzle of my jalapeño sauce, because if you know me at all, you know I’m putting that sauce on just about everything.
Why You’ll Love This Recipe
• No grill required
• One pan = easy cleanup
• Naturally gluten free
• High protein and macro friendly
• Perfect for bowls, tacos, or salads
Sheet Pan Carne Asada
Ingredients
Carne Asada
1.5 lb flank steak or skirt steak
2 tbsp olive oil
Juice of 2 limes
Juice of ½ orange
3 garlic cloves, minced
1 tsp cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Vegetables
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
Optional for Serving
Cooked rice
Black beans
Fire roasted corn
Fresh cilantro
Avocado
Jalapeño sauce
Instructions
1. Marinate the Steak
In a bowl whisk together olive oil, lime juice, orange juice, garlic and spices.
Add the steak and coat well. Let marinate for 20–60 minutes. Even a short marinade works because the citrus helps tenderize the meat quickly.
2. Prepare the Sheet Pan
Preheat oven to 425°F.
Spread sliced peppers and onions across a large sheet pan.
Place the marinated steak directly on top of the vegetables.
3. Roast
Roast for 12–15 minutes, depending on the thickness of your steak.
For extra char, broil for the last 2–3 minutes.
4. Rest and Slice
Let the steak rest for 5 minutes before slicing.
Cut the steak thin against the grain for the most tender texture.
Return sliced steak to the sheet pan and toss with the roasted vegetables.
Build Your Carne Asada Bowl
My favorite way to serve this is as a big macro-friendly bowl:
Rice
Black beans
Fire roasted corn
Sheet pan carne asada
Lots of fresh cilantro
Avocado
Jalapeño sauce drizzle
It’s colorful, satisfying and packed with flavor.
Talk MacrostoMe Tip
Always slice flank steak against the grain and as thin as possible. This shortens the muscle fibers and makes the meat incredibly tender.
Macros (Carne Asada + Veggies Only)
Per serving (¼ recipe)
Calories: ~310
Protein: 32g
Carbs: 7g
Fat: 17g
Macros will vary slightly depending on the cut of steak used.
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