Name: Whole30 Easy Steak Fajitas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1.5 lbs flank steak; 3/4 tsp onion powder; 3/4 tsp garlic powder; 1/2 tsp cumin; 1 lime (zested); 2 limes (juiced); 1/4 cup avocado oil; 1/3 cup coconut aminos; 1/2 tsp salt; 1 tsp red pepper flakes; kosher salt (to taste); black pepper (to taste); 1/4 cup beef bone broth; 3 small bell peppers (thinly sliced); 1 yellow onion (sliced); 3 medium zucchinis (sliced); jalapeno; avocado; cilantro

These Whole30 easy steak fajitas are quick to make and full of so much flavor. In fact, you'll only need one pan to make this healthy and filling meal, and it's also paleo, low carb & Whole30 compliant.

Just letting you know these Whole30 easy steak fajitas are sponsored by the awesome folks at Bonafide Provisions!

tongs picking up steak fajitas out of a cast iron pan

Why these steak fajitas are the best

They make meal prep easy as they taste delicious reheated as leftovers all week long.
They are versatile. Pair them with some white rice, cauliflower rice, potatoes, rice noodles, you name it.
The leftover marinade doubles up as a sauce after being cooked through and reduced down.
You can make this dish in one pan. Less mess and less cleanup!
These fit a variety of diets, like Whole30 and others.

Bring over a pan of these Whole30 Easy Steak Fajitas to a friends' place on game night. They'd be so lucky! Or simply enjoy them at home for dinner, and lunch the next day!

There's nothing better than having the support of friends and family members when embarking on a Whole30. I talk about this and other tips before starting a Whole30 here.

In fact, if you've never done a Whole30, I have TWO meal plans I created with several options including breakfast, lunch, dinner and side dishes to eat during and after your Whole30.

What can I serve these fajitas with?

These Whole30 easy steak fajitas are best served up with a side of fried cauliflower rice or on top of a bed of zucchini noodles.

If you are not on a Whole30, feel free to use white rice though.

You really can't go wrong, as they are super flavorful. Do not opt out on that avocado topping though- they really elevate the dish!

You could even serve the fajita mixture with:

Butter lettuce (Whole30!)
Siete Foods grain free tortillas
Broccoli rice (Whole30!)
Quinoa or white rice

steak fajitas in a cast iron frying pan with a linen

How to make Whole30 easy steak fajitas

In a small bowl, combine all of the marinade ingredients together using a whisk. Transfer the marinade to a gallon ziplock bag and add the flank steak.

Press out any excess air and close the bag. Make sure you massage the meat thoroughly with your fingers so the marinade is evenly incorporated. Let it marinade for at least 1 hour.

Heat a large cast iron pan up on medium-high heat. Remove the flank steak from the bag and place on a cutting board. Reserve the marinade and set aside. Generously season the steak with salt and pepper.

Gently place the steak into the pan and let cook for 4 ½ - 5 minutes. Flip over and cook for another 4 ½ - 5 minutes. Remove from the pan and let rest for 10 minutes with foil tented over it.

While the steak is resting, it's time to cook the vegetables. Scrape up the brown bits leftover in the pan and add the bone broth and reserved marinade. Add vegetables and cook for 8-10 minutes until soft and cooked through. Turn off the heat.

Slice the steak against the grain and layer on top of the cooked vegetables. Slice the steak against the grain and layer on top of the cooked vegetables. Enjoy!

vegetables prepped in bowls and steak marinating on a cutting board

What can I do with the reserve marinade in this fajitas recipe?

You can either reduce it down after everything is finished cooking OR you can simply discard it.

It's pretty darn delicious as a sauce. You just want to make sure the liquid reaches a boiling point and cooks through so you don't need to worry about the raw meat that was marinating in it.

In fact, I've made this marinade intentionally as a sauce and stored it in my freezer so I can use it as a flooster (FLAVOR BOOSTER) in a pinch.

From the looks of it, it sounds like a lot of people are following my lead and using the leftover marinade as a sauce. I'm a fan of this idea.

Recipe notes & substitutions

Cooking times will vary slightly depending on the exact thickness of your steak(s). A good rule of thumb is to check the cook on it by pressing on it lightly with your thumb.

Refer to these rules in this awesome illustration made by Food52. I like my steak rare to medium rare, so I want it to feel soft and squishy like my cheeks.

Rare: 4.5-5 minutes each side.

Medium rare: 6 minutes each side.

Medium: 7-8 minutes each side.

Feel free to use whatever kind of vegetables you'd like. What makes this dish a fajitas recipe is the inclusion of bell peppers and onions. I've added zucchini because I just absolutely love it paired with steak.

You can use mushrooms, asparagus, other squash varieties, etc. Just be sure you cook the vegetables long enough so they are all done. If you are using a vegetable that takes longer to cook than the others, add it to the pan first and let it soften up a bit first.

More easy Whole30 recipes like this:

One Pan Shrimp Fajitas

Easy Paleo Cashew Chicken

Instant Pot Paleo Chicken Tikka Masala

Whole30 Buffalo Chicken Salad

One Pan Creamy Garlic Shrimp

Easy Thai Chicken Curry

Whole30 Easy Steak Fajitas

Matt Fay

These Whole30 easy steak fajitas are easy to make and just delicious. In fact, making a fabulous meal in 30 minutes or less has never been easier. You'll only need one pan to make this healthy and filling meal, and it's also paleo, low carb & Whole30!

4.94 from 15 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine American, Mexican

Servings

Calories 478 kcal

Ingredients

1.5 lbs flank steak

Marinade

¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cumin
1 lime zested
2 limes juiced
¼ cup avocado oil
⅓ cup coconut aminos
½ teaspoon salt
1 teaspoon red pepper flakes
kosher salt to taste
black pepper to taste

Veggies

¼ cup beef bone broth
3 small bell peppers thinly sliced
1 yellow onion sliced
3 medium zucchinis sliced
jalapeno

Toppings

avocado
cilantro

Instructions

In a small bowl, combine all of the marinade ingredients together using a whisk. Transfer the marinade to a gallon ziplock bag and add the flank steak. Press out any excess air and close the bag. Make sure you massage the meat thoroughly with your fingers so the marinade is evenly incorporated. Let it marinade for at least 1 hour.
Heat a large cast iron pan up on medium-high heat. Remove the flank steak from the bag and place on a cutting board. Reserve the marinade and set aside. Generously season the steak with salt and pepper
Gently place the steak into the pan and let cook for 4 ½ minutes. Flip over and cook for another 4 ½ minutes. Remove from the pan and let rest for 10 minutes with foil tented over it.
While the steak is resting, it's time to cook the vegetables. Scrape up the brown bits leftover in the pan and add the bone broth and reserved marinade. Add vegetables and cook for 8-10 minutes until soft and cooked through. Turn off the heat.
Slice the steak against the grain and layer on top of cooked vegetables. Top off with sliced avocado, jalapeno, and fresh cilantro. Enjoy!

Nutrition

Calories: 478kcalCarbohydrates: 26gProtein: 41gFat: 23gSaturated Fat: 5gCholesterol: 102mgSodium: 870mgPotassium: 1444mgFiber: 7gSugar: 12gCalcium: 98mg