Fajitas are a sizzling spectacle, but we wanted a recipe that was more about flavor than theater and used only one baking sheet.
We chose flank steak, preferred by tasters for its beefy flavor, tenderness, and availability. Since we couldn’t sear it on a baking sheet in the oven (even at a hot 475 degrees F), we relied on a potent, dark-colored spice rub to make up for the missing flavor and color. A mixture of chili powder, brown sugar, salt, and pepper did the trick.
