Eosinophilic Esophagitis Friendly Whole30 Beef Fajitas
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Learn more āIngredients
4 servings
For the steak and marinade
- 1 Ā½ lb skirt steak, trimmed
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh orange juice
- 2 tbsp coconut aminos
- 2 tbsp avocado oil, divided
- 1 Ā½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tbsp avocado oil
- Ā¼ tsp salt
For serving
- 8 large butter lettuce leaves, for serving
- 1 avocado, sliced, for serving
- Ā¼ cup fresh cilantro, roughly chopped, for serving
- 1 lime, cut into wedges, for serving
- hot sauce, for serving (optional)
Instructions
- 1
In a mixing bowl, whisk together the lime juice, orange juice, coconut aminos, 1 tbsp of the avocado oil (from the marinade portion), chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined. Reserve 2 tbsp of the marinade in a small bowl and set aside. Add the skirt steak to the remaining marinade, turn to coat, and let it marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
- 2
Remove the steak from the marinade and pat it dry with paper towels; discard the used marinade. Heat the remaining 1 tbsp avocado oil (from the marinade portion) in a large cast iron skillet over high heat until the oil just begins to smoke. Add the steak and sear undisturbed for 3ā4 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.
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