Low Iodine One-Pan Steak Fajitas

Total time50 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

1 ½ lb skirt steak, cut into 3-inch pieces against the grain
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
2 tbsp olive oil, divided
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
¼ tsp cayenne pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
2 tbsp fresh lime juice (from about 1 lime)

For serving

8 small flour tortillas, warmed
Chef's tip
Warm briefly before folding to improve flexibility.
½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 avocado, sliced (optional)
fresh cilantro, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne. Pat the skirt steak pieces dry with paper towels, then rub all over with 1 tbsp of the olive oil and the entire spice mixture. Let the steak rest at room temperature for 15 minutes.
2
Heat a 12-inch cast-iron skillet over high heat until it just begins to smoke, about 2–3 minutes. Add the seasoned steak pieces in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 2–3 minutes per side, until deeply browned on the outside and the internal temperature reads 145°F (63°C) for medium. Transfer to a cutting board and tent loosely with foil.

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