Paleo Skillet Beef Fajitas
Paleo Skillet Beef Fajitas is a gluten free, dairy free, paleolithic, and primal recipe with 6 servings. One serving contains 283 calories, 27g of protein, and 16g of fat. For $2.97 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is brought to you by A Healthy Life for Me. This recipe is typical of Mexican cuisine. 328 people found this recipe to be yummy and satisfying. It works best as a main course, and is done in around 30 minutes. If you have garlic clove, jalapeno, paprika, and a few other ingredients on hand, you can make it. Overall, this recipe earns an amazing spoonacular score of 97%. Users who liked this recipe also liked Smoky BBQ Beef Fajitas Skillet, Skillet Chicken Fajitas, and Skillet Chicken Fajitas.
Servings: 6
Preparation duration: 8 minutes
Cooking duration: 22 minutes
Ingredients:
1 avocado, peeled, seeded and thinly sliced
1/2 teaspoon chili powder
1/4 cup chopped cilantro
2 tablespoon organic coconut oil
1/8 teaspoon cumin
1 1/2 lb flank steak, sliced into thin ribbons against the grain
1 garlic clove, minced
2 green onions, green part sliced
1/4 teaspoon of ground cayenne red pepper
1/8 teaspoon ground black pepper
1/4 teaspoon ground black pepper
1 jalapeno, seeded and sliced thinly
1 lime juiced
5 ounces shitake mushrooms
1/2 teaspoon dried oregano
1/8 teaspoon paprika
1 red bell pepper, trimmed, de-seeded and sliced
1/2 teaspoon Sea salt
1 cup vegetable broth
1 yellow bell pepper, trimmed, de-seeded and sliced
1 yellow onion, trimmed, peeled and sliced into thin slices
Equipment:
bowl
frying pan
Cooking instruction summary:
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 pan and when melted add steak.Try to lay steak out so that it is in a single layer on pan.Let steak sear 3-4 minutes, flip and cook 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 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, jalapeo, vegetable broth, steak and any juices that collected on plate.Toss and cook for an additional 5-8 minutes.Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeo slices if you like.Serve with rice, tortillas or lettuce cups
Step by step:
1. Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.Set aside.
2. Place a large heavy skillet over medium-high heat, I used cast-iron.
3. Add coconut oil to pan and when melted add steak.Try to lay steak out so that it is in a single layer on pan.
4. Let steak sear 3-4 minutes, flip and cook other side of steak for an additional 3-4 minutes, you want the outside to be completely seared.
5. Remove steak from pan and set aside on plate.
6. 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.
7. Add green onion, jalapeo, vegetable broth, steak and any juices that collected on plate.Toss and cook for an additional 5-8 minutes.
8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeo slices if you like.
9. Serve with rice, tortillas or lettuce cups
Nutrition Information:
covered percent of daily need
