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

  • Cheese
  • Sour Cream
  • Guacamole
  • Fresh Chopped Cilantro
  • Pickled jalapeƱos


  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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