Whole 30 Whole30 Cilantro-Lime Steak Fajita Skillet
Sizzling skirt steak, three colors of bell pepper, and a smoky cumin-lime marinade all come together in one cast-iron skillet for a weeknight dinner that feels anything but boring. The marinade does the heavy lifting — fresh lime juice, chili powder, smoked paprika, and a touch of cayenne give the steak serious depth before it ever hits the pan. Because every ingredient here is clean and unprocessed, this dish fits comfortably within the rules of a Whole30 reset without requiring any swaps or substitutions. Skirt steak gets seared hot and fast until beautifully browned, then tossed back with the charred peppers and onion for that classic fajita flavor — no tortillas required. A shower of fresh cilantro and a squeeze of lime at the end brighten everything up, and optional avocado slices add a creamy, satisfying finish. It serves four, making it an easy choice for a family dinner or a meal-prep situation where you want bold leftovers waiting in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!