Paleo Skillet Beef Fajitas
Paleo Skillet Beef Fajitas is a one pot dinner dynamo, with flavors of sautéed peppers, onions, mushrooms and perfectly seasoned and seared steak. Ready in under 30 minutes makes this paleo, gluten-free, dairy free and whole30 friendly recipe the perfect healthy weeknight dinner for the whole family.
Prep Time8 minutes mins
Cook Time22 minutes mins
Total Time30 minutes mins
Course: Main Course
Keyword: Gluten Free, Paleo, Steak, Whole 30
Servings: 6
Steak:
- 1 1/2 lb flank steak sliced into thin ribbons against the grain
- 1 lime juiced
- ½ teaspoon chili powder
- ¼ teaspoon of ground cayenne red pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon Sea salt
- 1/4 teaspoon ground black pepper
Vegetables:
- 2 tablespoon organic coconut oil
- 1 yellow bell pepper trimmed, de-seeded and sliced
- 1 red bell pepper trimmed, de-seeded and sliced
- 1 yellow onion trimmed, peeled and sliced into thin slices
- 1 garlic clove minced
- 5 ounces shitake mushrooms
- 2 green onions green part sliced
- 1 cup vegetable broth
- 1 jalapeno seeded and sliced thinly {leave seeds if you like it HOT}
- 1/4 cup chopped cilantro
- 1 avocado peeled, seeded and thinly sliced
Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
Set aside.
Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to the pan and when melted add steak.
Try to lay steak out so that it is in a single layer on the pan.
Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about 1/4 cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on the plate.
Toss and cook for an additional 5-8 minutes.
Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
Serve with rice, fajitas or lettuce cups