Soy-Free Steak Fajitas
Savor the vibrant flavors of these Soy-Free Steak Fajitas, a perfect choice for those seeking a gluten-free, soy-free twist on the classic dish. Tender strips of marinated flank steak, infused with lime juice and a bold blend of spices like cumin, chili powder, and paprika, are seared to perfection alongside a medley of colorful bell peppers and onions. Nestled into warm corn tortillas, these fajitas are finished with creamy avocado, fresh cilantro, and an optional dollop of zesty salsa for a customizable meal bursting with flavor. Quick to prepare in just 35 minutes, this recipe is ideal for weeknight dinners or festive gatherings. Healthy, hearty, and utterly delicious, these steak fajitas are sure to be a hit!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 medium Yellow onion
- 8 Corn tortillas
- 1 Avocado
- 0.25 cup Fresh cilantro
- 0.5 cup Salsa (optional)
Instructions
Trim any excess fat from the flank steak and slice it into thin strips against the grain.
In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, paprika, garlic powder, salt, and black pepper to create the marinade.
Pour the marinade into a plastic zip-top bag or a shallow dish. Add the steak strips and toss to coat. Marinate in the refrigerator for at least 15 minutes, or up to 2 hours for extra flavor.
While the steak marinates, thinly slice the red, green, and yellow bell peppers, as well as the yellow onion.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil and sauté the peppers and onion until softened and slightly charred, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil. Add the marinated steak strips in a single layer, cooking for 2-3 minutes per side or until browned and cooked to your desired level of doneness.
Return the sautéed vegetables to the skillet with the steak and toss everything together to combine. Cook for an additional 1-2 minutes to meld the flavors.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
Assemble the fajitas by layering the steak and vegetable mixture onto a warm tortilla. Top with sliced avocado, chopped fresh cilantro, and optional salsa.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 24.1 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4007 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
