The Best Beef Fajitas

Prep Time 00:10 Cook Time 00:15 Total Time 0:25 Serves 4



    For the Fajitas

    • 1 1/2 pounds skirt steak (may also use flank steak), sliced into 1/2-1 inch strips
    • 1/2 cup lime juice
    • 1/2 cup coconut aminos
    • 1/4 cup avocado oil
    • 1 tablespoon minced garlic
    • 1 tablespoon fresh grated ginger

    For the Vegetables

    • 1 teaspoon avocado oil
    • 1 red bell pepper, cut into 1/2 inch strips
    • 1 green bell pepper, cut into 1/2 inch strips
    • 1 onion, thinly sliced

    For Serving


    1. Whisk together the ingredients for the marinade. Add the sliced steak to the marinade and let sit, covered, for at least 4 hours up to 1 day. 
    2. Remove the steak strips from the marinade and pat dry. 
    3. Bring a cast iron pan or griddle to medium-high heat. Once hot, add the fajitas and sear for 3-4 minutes per side, until charred, then remove from pan. 
    4. Set the steak aside to rest, then add the bell pepper and onion to the pan over medium-high heat. Cook for 4-5 minutes until charred, stirring occasionally.
    5. Plate the fajitas with the peppers and onion, then serve alongside tortillas, cheese, sour cream, guacamole, cilantro, and pickled jalapeƱos, if desired.



    Recipe Notes


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