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!
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!
It’s week one of our Whole30. Who’s us? Well, I’m doing my fifth round, but it’s my husband’s second time. We recruited my best friend and her boyfriend to do it with us, too.
I know I’ll be bringing over a pan of these Whole30 Easy Steak Fajitas to their place on game night. They’re so lucky.
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
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 1/2 – 5 minutes. Flip over and cook for another 4 1/2 – 5 minutes. Remove from the pan and let rest for 10 minutes with foil tented over it.
While the steak is resting, cook the vegetables. Scrape up the brown bits leftover in the pan and add the bone broth. 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!
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.
Whole30 Easy Steak Fajitas
Ingredients
- 1.5 lbs flank steak
Marinade
- 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
- salt and pepper to taste
- 1/4 cup bone broth Find Here!
Veggies
- 4 bell peppers thinly sliced
- 1 yellow onion sliced
- 4 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 1/2 minutes. Flip over and cook for another 4 1/2 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. 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!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Can I let it marinate for 24 hours? Or is that too long?
ABSOLUTELY. I do it overnight and then some!
I was craving fajitas and am on Whole30. I google whole30 fajitas and found your site right off the bat. I’ve now bookmarked you on favorites. I’ve been reading the recipes all night! I’m super EXCITED.. by the way the fajitas were fabulous and fast! I had everything on hand of course because I shop compliant. Thanks for looking out for us!!
Wow, this comment made me smile so big. Thank you so much for your kind words. You’ll have to try the shrimp fajitas next 😉 They are a one pan dish with coconut lime cilantro cauliflower rice. Update me on what you think!
I think that you should not advertise this meal as ready in less than 30 minutes and prep time as 5 minutes when the steak needs to marinade for an hour.
Hi there. I’m sorry to have misled you. I consider the time it spends in the refrigerator as “passive time” but I can see how 5 minutes would be misleading. Were you able to try the fajitas?
You should have a nutritional value on the recipe
This was fantastic! Everyone in the family, including 2 8-year olds, loved it! Definitely making this again.
Ah, that makes me SO happy to hear. I’m so glad everyone enjoyed it! 🙂
So when do you add the reserved marinade?
We’re big time travelers and fitness junkies- needless to say we eat ALOT and having yummy food ready to go is a big priority for us! Made this tonight and it was delicious! Will definitely become a regular for us! Thanks for the happy belly!
– Katie & Dj
http://www.venturewild.net
Hi there. You are SO welcome. I’m so happy to hear you enjoyed the fajitas. Where are you traveling to next?
This was absolutely delicious! My husband, 2 teenage boys, and their teenage friend loved it! I served it with roasted golden potatoes, acorn squash, cauliflower, and the broccoli I roasted last night heated up in the drippings in the skillet. Totally satisfying! I’d serve it for company! Thank you for sharing this recipe! Quick note: I don’t care for avocado oil, so I went with olive oil.
Hi Patricia… thank you so much for providing me with all of this feedback. Those side dishes sound INCREDIBLE, and I’m so happy to hear the family loved it!! Please do let me know if you end up making anything else. I love hearing from you all! 🙂
Made these tonight!!! Yum, yum, yum!!
So happy to hear that!!!! Can you do me a huge favor since you’ve tried it and liked it? Towards the bottom of the recipe, you can rate it by the ingredients and instructions. That helps me out a ton! 🙂
What do you use the reserved marinade for?
I want the fajitas to get a really nice sear, so I discard the liquid!
Delicious recipe as usual!! 5 Stars