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    Home » Diet » 30 Min Meals » Whole30 Easy Steak Fajitas

    Whole30 Easy Steak Fajitas

    Published: Sep 3, 2019 · Modified: Dec 21, 2021 by Monica Stevens Le · 46 Comments

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    steak fajitas in a cast iron pan with flaked salt on top
    steak fajitas in a cast iron pan with flaked salt on top
    cast iron pan filled with steak fajitas and vegetables
    Whole30 steak fajitas in a cast iron pan with peppers and limes on top
    steak fajitas in a cast iron pan with limes on top
    steak fajitas in a cast iron pan with flaked salt on top

    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!

    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
    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 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, 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.

    steak fajitas in a cast iron pan

    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

    steak fajitas in a cast iron pan

    Whole30 Easy Steak Fajitas

    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!
    4.93 from 14 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 4
    Course: Main Course
    Cuisine: American, Mexican
    Keyword: fajitas, steak, whole30, zucchini
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 478kcal
    Author: Monica Stevens Le

    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
    • kosher salt to taste
    • black pepper to taste

    Veggies

    • 1/4 cup bone broth Find Here!
    • 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 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 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: 478kcal | Carbohydrates: 26g | Protein: 41g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 870mg | Potassium: 1444mg | Fiber: 7g | Sugar: 12g | Calcium: 98mg
    Monica Stevens Le
    Monica Stevens Le

    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.

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    Comments

    1. Caitlin says

      January 03, 2022 at 7:22 pm

      So good!! And so easy. I love a fast 1 pan meal.

      I used soy sauce instead of coconut aminos, skipped salt, zest and bone broth only because I was using what I had on hand. I’m going to make this many more times and try a chicken version too.5 stars

      Reply
    2. Allis says

      September 01, 2021 at 10:55 am

      Oh my goodness! Delicious! I've made this twice now. I made them per the recipe the first time. Last night I made it using chicken breast and grilled it all. It was so good!
      I cooked and reduced the marinade after I took the chicken out. And used it to baste the veggies and the chicken on the grill. SO good!

      Reply
    3. Marie says

      April 26, 2021 at 2:19 pm

      Both broth isn't listed in the ingredients so I didn't purchase. Bummer, Used water instead and wasn't even sure how much to use! Please update!
      Also, when is the reserved marinade used?

      Reply
      • Marie says

        April 26, 2021 at 2:21 pm

        And whoops, now I see the broth- how did I miss that?! But yes please let me know when we use the marinade!

        Reply
      • Monica Stevens Le says

        May 03, 2021 at 12:25 pm

        So sorry, Marie. Did you figure it out? It goes in with the veggies and broth and reduces down!

        Reply
    4. Kayla says

      January 08, 2021 at 12:55 pm

      This came out amazing! I added whole mini baby Bella mushrooms and I dumped a bunch of the extra marinade in with the bone broth and veggies and cooked until the liquid was gone. The veggies have so much flavor! Thanks for the recipe.

      Reply
      • Monica Stevens Le says

        January 09, 2021 at 2:19 pm

        Wahoo!!!!! That makes me so happy to hear 🙂 Love me some soft and flavorful veggies.

        Reply
    5. Becca Semanski says

      January 06, 2021 at 3:29 pm

      Hi Monica! Great recipe. I'll definitely make again - I loved the taste of the cumin in the marinade. I usually always read all the comments before trying a new recipe, but I didn't this time and I ran into the same issue that Grant and Lan had! I added the bone broth to the marinade as it's listed under the marinade ingredients. Still tasted good though haha I just added avocado oil to the pan when I cooked the veggies!!4 stars

      Reply
      • Monica Stevens Le says

        January 06, 2021 at 3:53 pm

        Ahh I need to edit this... doing so now. Thank you for bringing it to my attention (again- oops!) Silly me!

        Reply
    6. Steph T. says

      June 05, 2020 at 11:16 am

      I was so excited to find this blog when I started Whole30 for the first time. It has a shopping list, a detailed menu and a shopping list, what could go wrong? I took your shopping list and followed it to a T. Imagine my surprise when I see there are several things in the recipes that weren't on the list. For example, the bone broth in this recipe, coconut sugar in the soup recipe, red jalepenos, etc.
      The recipes are delicious and I am still happy that I stumbled across this site,I just wont be using it as a guide for the remaining portion of my Whole30 month.

      Reply
      • Monica Stevens Le says

        June 06, 2020 at 8:50 am

        Hi there,

        I'm so sorry to hear about your disappointment. Which meal plan are you referring to? I just checked my 4 whole30 meal plans, and I do not see these easy steak fajitas on any of them. Can you help me figure that out?

        Reply
        • Yadi says

          October 05, 2020 at 10:03 am

          Hello,

          I'm finding the same issue as Steph T. Here's the Link for the meal plan I'm following and I too bought everything on this shopping list and when making the meals find that there are some items that were not on the list. This steak recipe is for week one. https://40aprons.com/whole30-meal-plan-and-shopping-list-downloads/

          Reply
    7. Tina says

      April 26, 2020 at 10:31 am

      "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. "

      Are you supposed to add the bone broth in the marinade with the steak or after when you cook the veggies?

      Reply
      • Monica Stevens Le says

        April 27, 2020 at 8:56 am

        When you cook the veggies- will need to clarify. such a good question!

        Reply
        • Grant says

          July 03, 2020 at 3:09 pm

          You didn't clarify, and I just put it in the marinade 🙁

          Reply
          • Lan says

            October 06, 2020 at 2:56 am

            Ehm...I did the same thing! Could you change this for next time? 🙂

            Reply
            • Monica Stevens Le says

              October 06, 2020 at 9:40 am

              Hi!! I'm so sorry... can you please explain what you mean? I'd love to troubleshoot and help, what happened and needs to be changed?

    8. Renee says

      March 09, 2020 at 12:28 pm

      These are SO good. My 18 year old son who's never done Whole30 has been craving these fajitas since my husband and I are not on a round. He asked when I was going to make them again. I have plans on making them again soon.5 stars

      Reply
      • Monica Stevens Le says

        March 10, 2020 at 1:34 pm

        That makes me oh so happy!!! You'll have to try the shrimp fajitas, too.

        Reply
    9. Roger Beck says

      January 23, 2020 at 12:35 pm

      Made this last night and it was delicious! The marinade was perfect to use as a sauce, even added some to the vegetables while they were cooking. Thank you again for another recipe that I'll be making again and again!5 stars

      Reply
      • Monica Stevens Le says

        January 23, 2020 at 2:40 pm

        Hi there! Yay this makes me so happy. You are soooooo welcome. You'll have to try the one pan shrimp fajitas, too. So darn good!

        Reply
    10. Char says

      September 21, 2019 at 5:49 pm

      Can I let it marinate for 24 hours? Or is that too long?

      Reply
      • Monica Stevens Le says

        September 22, 2019 at 7:56 pm

        ABSOLUTELY. I do it overnight and then some!

        Reply
    11. Insomnia3d says

      August 31, 2019 at 11:26 pm

      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!!

      Reply
      • Monica Stevens Le says

        September 03, 2019 at 8:30 am

        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!

        Reply
    12. Ada says

      July 01, 2018 at 12:08 pm

      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.

      Reply
      • The Movement Menu says

        July 03, 2018 at 4:10 pm

        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?

        Reply
        • Amy says

          July 02, 2019 at 6:32 pm

          You should have a nutritional value on the recipe

          Reply
    13. Heidi says

      January 17, 2018 at 8:29 pm

      This was fantastic! Everyone in the family, including 2 8-year olds, loved it! Definitely making this again.

      Reply
      • The Movement Menu says

        January 18, 2018 at 11:29 am

        Ah, that makes me SO happy to hear. I'm so glad everyone enjoyed it! 🙂

        Reply
    14. Joanna says

      January 16, 2018 at 6:37 pm

      So when do you add the reserved marinade?

      Reply
    15. venturewild says

      January 16, 2018 at 1:07 pm

      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

      Reply
      • The Movement Menu says

        January 16, 2018 at 4:09 pm

        Hi there. You are SO welcome. I'm so happy to hear you enjoyed the fajitas. Where are you traveling to next?

        Reply
    16. Patricia Haney says

      January 03, 2018 at 6:56 pm

      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.

      Reply
      • The Movement Menu says

        January 03, 2018 at 8:36 pm

        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! 🙂

        Reply
    17. Trudy says

      September 28, 2017 at 7:09 pm

      Made these tonight!!! Yum, yum, yum!!

      Reply
      • The Movement Menu says

        September 29, 2017 at 8:13 am

        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! 🙂

        Reply
    18. Lisa says

      April 20, 2017 at 3:31 pm

      What do you use the reserved marinade for?

      Reply
      • The Movement Menu says

        April 22, 2017 at 9:11 pm

        I want the fajitas to get a really nice sear, so I discard the liquid!

        Reply
        • Ferro says

          November 20, 2019 at 1:44 pm

          Delicious recipe as usual!! 5 Stars5 stars

          Reply

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    Monica

    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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