Nickel Allergy 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
- ½ tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
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)
Can be omittedavocado
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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