—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.
Regular Serious Eats readers know that we always recommend using an instant-read thermometer to judge the doneness of your meat. In the case of skirt steak, though, our experience is the cut is often too thin to get a reliable measurement with a thermometer.
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