Description
Delicious flank steak fajitas cooked with colorful bell peppers and topped with fresh cilantro.
Ingredients
Scale
- 1 lb flank steak (or skirt steak), thinly sliced against the grain
- 1 tablespoon avocado oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 small red onion, sliced
- 1 tablespoon avocado oil (for vegetables)
- Juice of ½ lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Prep the steak: Start by slicing your flank steak thinly against the grain. This ensures a tender bite. Place it in a bowl and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Drizzle with a tablespoon of avocado oil and toss to coat evenly. Let it marinate while you prep the veggies.
- Slice the vegetables: Thinly slice your red, yellow, and green bell peppers, along with the red onion. This colorful trio not only tastes amazing but brings vibrant contrast to your plate.
- Cook the vegetables: Heat 1 tablespoon of avocado oil in a large cast iron skillet over medium-high heat. Add the sliced peppers and onion, sautéing until just tender and slightly charred—about 5 to 7 minutes. Remove from the pan and set aside.
- Sear the steak: Turn up the heat slightly and add the marinated steak to the hot skillet in a single layer. Cook for about 2 to 3 minutes per side, or until browned and cooked to your liking. Avoid overcooking—flank steak is best when it’s still slightly pink inside.
- Bring it all together: Return the cooked veggies to the pan with the steak. Squeeze fresh lime juice over the top and toss everything together. Finish with chopped cilantro. Serve immediately with your choice of low-carb tortillas, lettuce wraps, or even over cauliflower rice.
Notes
- For a spicier version, add sliced jalapeños while cooking the vegetables.
- To keep the steak tender, do not overcook it; aim for medium-rare to medium.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté, Sear
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg