One pan and 30 minutes to make these easy steak fajitas for an authentic healthy Mexican dinner at home! Serve with white rice or cauliflower rice, lettuce, tomato, avocado, and lettuce wraps or tortillas for the ultimate experience. Great for an easy weeknight meal or meal prep! Gluten-free, paleo, and Whole30 approved!
Course Main Course
Prep Time 5minutes
Cook Time 25minutes
Marinate Time 6hours
Total Time 30minutes
1poundsteak(skirt, flank, sirloin...- I like skirt the best for fajitas)
optional toppings: cilantro, pico de gallo, avocado, lime juice, hot sauce…
for serving: white rice/cauliflower rice, tortillas, lettuce cups, lettuce, tomato, salsa, guacamole...
Make the steak marinade. Mix together olive oil, taco seasoning, and lime juice. Rub all over the steak and place in a large glass dish or plastic bag. Place in the fridge and let marinate for 2 to 6 hours. When the steak is done marinating, remove it from the fridge and let sit for a few minutes to warm up.
Place a well seasoned large cast iron pan over medium heat and let it get hot, about 1-2 minutes. Add steak and cook for 2-5 minutes per side (length will depend on how thick your steak is) without moving until it reaches your preferred doneness. You will be adding it back to the pan so it doesn't have to be cooked all the way to your liking. Remove from the pan and let rest.
If needed add some oil to the pan. Add onion and sauté for 3-5 minutes, stirring occasionally, until softened and slightly browned. Add peppers, taco seasoning, and salt and pepper and stir to incorporate, and sauté for another 5-7 minutes, stirring occasionally.
While the peppers cook, slice the steak against the grain into thin pieces. Turn the heat off, add in cut steak and 1 tablespoon lime juice. Stir to incorporate and cook for another 1 minute or so until warmed through and well incorporated. Serve with optional topping and enjoy!
nutrition is based on using skirt steak and does not include optional toppings and serving suggestions