Go Back
+ servings

Flank Steak Fajitas - Whole30, Paleo

These Flank Steak Fajitas make for a quick-and-easy weeknight meal and are a fun way to let you and the family take a more ‘hands on’ approach to eating!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Tex-Mex
Keyword: Flank steak fajitas, whole30
Servings: 4 people

Ingredients

  • 1 lbs flank steak
  • 1 red bell pepper – julienned
  • 1 green bell pepper – julienned
  • 1 yellow bell pepper – julienned
  • 1 jalapeño pepper – seeded and julienned optional
  • 1/2 red onion – julienned
  • 1 tbsp avocado oil
  • kosher salt

For marinade:

  • ¼ cup avocado oil
  • ¼ cup fresh cilantro
  • 1 lime – juiced
  • 2 cloves garlic – smashed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp agave nectar optional or omit for Whole30

for Serving:

  • 2 heads Boston lettuce
  • Salsa Verde
  • Lime wedges
  • Guacamole

Instructions

  • Add all marinade ingredients to a mason jar and pulse with an immersion blender until combined yet chunky. Alternatively, use a food processor.
  • Poke one side of the flank steak with a fork. Season both sides with salt and transfer steak to a zip-top bag. Pour in all of the marinade, massage everything to coat, squeeze out all of the air in the bag and refrigerate 1-4 hours.
  • When ready to cook, preheat a grill or grill pan to high heat. Remove steak from marinade and brush off any excess liquid. Lay flat on grill pan and cook 5-6 minutes per side or until the thickest part of the steak reads 135F on a meat thermometer. Transfer cooked steak to a board and let rest 10 minutes before slicing.
  • Wipe down grill pan, add 1 tbsp avocado oil along with all of the bell peppers, jalapeño and onion. Season with a pinch of salt and grill until softened, tossing regularly (approximately 8-10 minutes).
  • Slice flank steak against the grain and serve with leaves of Boston lettuce, lime wedges, salsa, guacamole and grilled veggies.