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!

Course Main Course

Cuisine American, Mexican

Keyword fajitas, steak, whole30, zucchini

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 478kcal

Author Matt Fay

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!

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