Skillet Beef Fajitas

Skillet Beef Fajitas

Prep time 8 mins
Cook time 22 mins
Total time 30 mins

Skillet Beef Fajitas is a one pot dinner dynamo, with flavors of sautéed peppers, onions, mushrooms and perfectly seasoned and seared steak. Ready in under 30 minutes makes this paleo, gluten-free, dairy free and friendly recipe the perfect healthy weeknight dinner for the whole family.

Author: Amy Stafford
Serves: 6


1½ lb flank steak, sliced into thin ribbons against the grain
1 lime juiced
½ teaspoon chili powder
¼ teaspoon of ground cayenne red pepper
⅛ teaspoon cumin
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon Sea salt
¼ teaspoon ground black pepper

2 tablespoon organic coconut oil
1 yellow bell pepper, trimmed, de-seeded and sliced
1 red bell pepper, trimmed, de-seeded and sliced
1 yellow onion, trimmed, peeled and sliced into thin slices
1 garlic clove, minced
5 ounces shitake mushrooms
2 green onions, green part sliced
1 cup vegetable broth
1 jalapeno, seeded and sliced thinly {leave seeds if you like it HOT}
¼ cup chopped cilantro
1 avocado, peeled, seeded and thinly sliced

Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated. Set aside.
Place a large heavy skillet over medium-high heat, I used cast-iron.
Add coconut oil to the pan and when melted add steak. Try to lay steak out so that it is in a single layer on the pan.
Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
Add onions, peppers, garlic and mushrooms to pan tossing to coat.
There should be enough juice from the steak to toss and coat your veggies. If not add about ¼ cup of your vegetable broth.
Try to scrape any excess brown bits that are stuck to the bottom of the pan.
Toss your veggies until they start to soften, about 5 minutes.
Add green onion, jalapeño, vegetable broth, steak and any juices that collected on the plate.
Toss and cook for an additional 5-8 minutes.
Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
Serve with rice, fajitas or lettuce cups

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