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.
We had a glorious weekend here in Cincinnati. It was sunny, warm and gloriously… sunny. Amazing what some sunshine can do for the mood and spirit.
Trying to soak up as much warmth and the sunshine as I could while it lasted, I spent most of Saturday afternoon in the garden and actually optimistically planted some brussels sprouts, beets, and carrot seeds. I let the chickens out of their run and they ran the yard, scratching, pecking and rolling around in the mud. Their version of a bath. Really it was just a fabulous way to spend some hours in February.
Sunday while I was in the kitchen making this recipe I had the window and door open to let in fresh air, while I chopped, tossed and sauteed. Because this recipe uses such fresh ingredients, it reminds me of summer and Mexico with their fresh peppers, chiles, and herbs.
Using a flank steak in this recipe, keeps the price of the dish low, while adding a lot of flavors. Just make sure to slice your steak across the grain, this will help with producing a tender flavor.
You can serve this dish as is, just place it in the center of the table and spoon on to everyone’s dish. If you are not on the paleo diet, serve with tortillas or serve with a side of rice.
I hope you give this dish a try and if you do, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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- [br][b]Steak:[/b]
- 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
- [br][b]Vegetables:[/b]
- 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</span>
- 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
You might also like:
Grilled Tri-Tip with Sicilian Herb Sauce
Avocado Lime Cilantro Dressing
Grilled Sausage Peppers and Onion Casserole
Baked Egg Ricotta Thyme Cups
Southwestern Chicken Wonton Cups
Made this tonight and it was very tasty. I didn’t use tortilla, rice, or lettuce. Just put it on my plate and ate it. Very very good.
I usually eat it that way too Linda, but the men in my life like rice. Thanks for letting me know that you enjoyed the recipe. xo
Looks really good! I try to explain to my patients (I’m a nutritionist) how to make fajitas, and I usually just say to mix whatever vegetables you have with either chicken or beef. I’m sometimes left with a blank stare, so it will be nice to give them a recipe!
That is awesome Jackie. I tell people all the time to substitute fajitas for a lettuce wrap and I usually get that blank slightly horrified look. Then they try it and love it!
I NEVER, EVER comment on blogs (total lurker!!). But I made this last night for dinner, and it was completely incredible! My husband and I are whole30’ers, and are struggling to find new and fun dishes that not only we enjoy, but our 4 & 8 year old will enjoy as well. BOTH of my picky-eating children loved this, and asked to have it weekly!!
Thank you!!
Thank you so much Kristen, for stopping back and letting me know what you thought of the recipe. This is one of my favorite weeknights dinner.
This was fantastic but I had to guess at the amount for cumin and paprika–the amount comes up as question marks. I will definitely make this again, it was delicious!
I am so glad you liked it Rachel. Thank you for letting me know of the problem with the amounts. I fixed it.
This was really good! Thanks for a delicious meal!
I made this last night and really enjoyed it! I used olive oil instead of coconut oil because it’s all I had, but I plan to put this into our house’s regular dinner rotation! By the way, you have listed black pepper twice in the ingredients list at different measurements. Thanks for a great recipe!
So glad you liked it Katie. Thanks for catching the typo.
Hi, Amy. Please note the addition of the tortillas would eliminate this from being Whole30-friendly. Grains and grain-based products (oatmeal, corn, wheat (breads) ) aren’t allowed on Whole30.