Steak Fajita Strips (Skirt or Flank, Sliced Against the Grain) · sheet pan

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STAGE 1 / 2

Cook

14:00

Pull at internal temp

145°F (63°C) with a 3-minute rest for medium; pull at 130°F for medium-rare

Doneness cue

Pepper edges are blistered black in spots, onions have gone translucent with charred tips, and steak strips have deep-brown crust on the outside with visible pink pull-back at the cut edges — probe a thick strip and pull when it reads 130–145°F depending on preferred doneness.

Total plan: 17:00Datasheet

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