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Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
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Set aside.
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Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to the pan and when melted add steak.
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Try to lay steak out so that it is in a single layer on the pan.
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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.
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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.
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Toss and cook for an additional 5-8 minutes.
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Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
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Serve with rice, fajitas or lettuce cups