Whole30 Steak Fajitas
Elevate your taco night with these irresistible Whole30 Steak Fajitas—packed with bold, zesty flavors and vibrant colors! This healthy twist on a classic features tender marinated flank steak, seared to perfection, and paired with an array of sautéed bell peppers and red onion, all seasoned with smoky spices like cumin and paprika. The marinade, made with fresh lime juice and avocado oil, guarantees each bite bursts with tangy, savory goodness. Serve over cauliflower rice for a fully Whole30-compliant meal that’s ready in just 40 minutes. Perfect for weeknight dinners or meal prep, these steak fajitas are a crowd-pleaser that won't compromise on health or flavor!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Avocado oil
- 3 tablespoons Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Red bell peppers
- 1 medium Green bell peppers
- 1 medium Yellow bell peppers
- 1 medium Red onion
- 2 tablespoons Fresh cilantro
- 2 cups Cauliflower rice (optional, for serving)
Instructions
Trim any excess fat from the flank steak and slice it into thin strips, about 1/4 inch thick, against the grain for maximum tenderness.
In a medium mixing bowl, whisk together 2 tablespoons of the avocado oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a marinade.
Add the steak strips to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 15 minutes or up to 2 hours if you have the time.
While the steak is marinating, slice the red, green, and yellow bell peppers into thin strips. Slice the red onion thinly as well.
Heat the remaining 1 tablespoon of avocado oil in a large skillet or cast-iron pan over medium-high heat.
Add the bell peppers and onion to the skillet. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly charred in spots. Transfer the cooked vegetables to a plate and set aside.
In the same skillet, add the marinated steak strips in a single layer. Cook for 2-3 minutes on each side, or until seared and cooked to your preferred doneness.
Return the cooked vegetables to the skillet with the steak. Toss everything together and heat for 1-2 minutes to combine the flavors.
Garnish with freshly chopped cilantro before serving.
Serve the steak fajitas over cauliflower rice for a Whole30-compliant base, or enjoy them as is with your favorite compliant toppings.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 31.4 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 233 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3818 mg | 81% | |
*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.
