Gluten Free Sizzling Beef Fajitas
Few things hit harder than a cast iron skillet of sizzling steak and charred peppers landing on the dinner table. Skirt steak gets a bold marinade of fresh lime juice, tamari, smoked paprika, cumin, and chili powder before being seared at high heat until deeply browned and caramelized on the outside. The key swap here is tamari in place of regular soy sauce — it delivers that same savory depth without any wheat, making the whole dish genuinely safe for gluten-free eaters rather than just close enough. A trio of red, yellow, and green bell peppers plus sweet onion gets charred in the same cast iron skillet, so every component picks up that smoky, restaurant-style edge. A reserved drizzle of the original marinade goes back over everything at the end, tying the steak and vegetables together with a bright, punchy finish. Served with warmed gluten-free tortillas, fresh lime wedges, and optional avocado or sour cream, this makes four generous servings that feel like a full-on fajita night — no compromises required.
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1.5 lb skirt steak, trimmed
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 3 tbsp tamari
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced into half-moons
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 8 gluten free tortillas (6-inch)
- 1 lime, cut into wedges
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
In a medium bowl, whisk together the lime juice, 2 tbsp olive oil, tamari, cumin, chili powder, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper until combined.
- 2
Add the skirt steak to the bowl and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes. Reserve 2 tbsp of the marinade in a separate small bowl before adding the steak — set it aside to use as a finishing drizzle.
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