Gluten Free Poblano-Lime Beef Fajitas
Sizzling skirt steak, smoky poblanos, and charred peppers and onions — this is the kind of weeknight dinner that feels like a restaurant order done right at home. The marinade is built from pantry spices like cumin, smoked paprika, and chili powder, all brightened with a generous squeeze of fresh lime juice, so the beef soaks up serious flavor before it ever hits the pan. Cooking everything in a cast iron skillet means you get that deep, caramelized crust on the steak and those gorgeous charred edges on the vegetables that make fajitas so satisfying. The only swap that makes this work for a wheat-free lifestyle is reaching for certified gluten free tortillas — every other ingredient on the list is naturally free of gluten, so there's no complicated substitution game to play. Serves four, which makes it ideal for a family dinner or a casual spread where everyone builds their own. Finish with lime wedges, a handful of cilantro, and a dollop of sour cream if you like, and dinner is done.
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup fresh lime juice (from about 2 limes)
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the fajitas
- 1 ½ lb skirt steak or flank steak
- 2 poblano peppers, stemmed, seeded, and sliced into ¼-inch strips
- 1 large red bell pepper, stemmed, seeded, and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 8 gluten free tortillas (6-inch)
- lime wedges, for serving
- fresh cilantro, roughly chopped (optional)
- sour cream, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, 3 tbsp olive oil, cumin, smoked paprika, chili powder, garlic powder, 1/2 tsp salt, and black pepper until combined.
- 2
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, seal or cover, and refrigerate for at least 30 minutes and up to 4 hours. Remove the steak from the refrigerator 15 minutes before cooking.
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