Mold Detox Friendly Whole30 Cilantro-Lime Steak Fajita Skillet
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup fresh lime juice (from about 2 limes)
- 3 tbsp avocado oil, divided
- 1 tsp ground cumin
- 1 tsp chili powder
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
For the skillet
- 1 ½ lb skirt steak, cut against the grain into ¼-inch strips
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced into half-moons
- ½ tsp fine sea salt
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 medium avocado, sliced (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, 2 tablespoons of the avocado oil, cumin, chili powder, smoked paprika, salt, black pepper, and cayenne until combined. Add the steak strips and toss to coat evenly. Let the steak marinate at room temperature for 30 minutes.
- 2
Heat the remaining 1 tablespoon avocado oil in a 12-inch cast-iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Add the sliced bell peppers and onion, season with the ½ tsp salt, and cook, stirring occasionally, until the vegetables are softened and charred at the edges, about 7–9 minutes. Transfer the vegetables to a plate and set aside.
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