Flank steak, peppers and onions marinated in a sweet and smokey marinade made with citrus juices and traditional Mexican spices. Cook the steak and vegetables on the stovetop in under 15 minutes for a tasty weeknight meal.
2teaspoonscoconut aminos(Worchestershire if you're not Whole30)
3clovesminced garlic
1 teaspooncumin
½teaspoondried oregano
½teaspoonpaprika
¼teaspooncayenne pepper
FOR THE FAJITAS
1 tablespoonolive oil
1-2poundsflank steak,trimmed of all fat
1largered or yellow onion, halved and sliced thin
2red, yellow or orange bell pepperseeded and sliced thin
salt and fresh ground black pepper
Instructions
MARINADE
In a medium bowl, whisk together all of the marinade ingredients until well combined. Place the steak, peppers, and onions in a freezer-safe gallon-sized Ziploc bag. Pour the marinade over the meat and vegetables and allow to marinate for 4-24 hours.
FAJITAS
REMOVE MEAT AND VEGGIES FROM THE MARINADE: Use tongs to remove the steak from the marinade bag and place onto a plate. Do the same for the vegetables, making sure to leave excess marinade in the bag. Discard the bag and marinade.
PREPARE THE PAN AND SEASON: Heat the olive oil in a 12-inch cast iron skillet or large frying pan over high heat. While the oil heats, season the steak and vegetables with salt and pepper to taste (start with at least 1 teaspoon of salt and ½ teaspoon of pepper).
COOK THE MEAT AND VEGGIES: Once the oil begins to shimmer (not smoke), add the steak to the pan and reduce the heat to medium-high. Cook the steak for 3 minutes per side. Transfer the meat to a cutting board and tent with aluminum foil to keep warm. If the pan is dry, add an additional teaspoon of oil to the skillet. If there are juices left from the steak no oil is needed. Add the vegetables to the skillet and saute for 5 minutes or until they are soft and have a slight char. Transfer the veggies to a serving plate or bowl.
SLICE THE STEAK AND SERVE: Cut the steak in half lengthwise, then slice ½-inch strips against the grain, diagonally from corner to corner. Arrange the meat on the platter with the veggies and serve with any toppings you'd like: tortillas or lettuce boats, sour cream, salsa, guacamole, and shredded cheese are a good start.
Notes
Nutrition information is for 2 pounds of flank steak and coconut aminos