Easy Flank Steak Fajitas
Most of my go meals aren’t what most would have recipes. Most can be thrown together pretty quickly and don’t need any ingredients that I don’t typically already have on hand. Since they typically are a protein and veggie they qualify as easily qualify as Paleo and are super clean.
As much as I enjoy the fun of the Holidays, by January I am always ready to get back to the comfort of routine. And although I love Christmas decorations, by January I am ready for things to be back in their place and my house void of clutter.
Whenever I find Flank Steak or Flat Iron Steaks, I buy them and freeze them. They are perfect for Stir Fry or Fajitas. For Fajitas, I sometimes use Primal Palatte Taco Seasoning, but it is super easy to season your fajitas with spices already in your pantry. I like a mix of Smoked Paprika, Cumin, Oregano, Garlic, Chili Powder and Salt, but you can mix it up with other pepper flavors like Ancho Chili or Chipotle, you can add Onion Powder… Just season to taste.
It is great to season and place back into the refrig for a few hours if you have time to let the flavors develop more, but usually i just season the steak and let it sit while I prepare the onions and peppers and gather all of the other ingredients. even 15-20 mins will go a long way.
When you are ready to cook it, make sure you get your pan very hot. I usually add about a tablespoon at the most of oil or butter to the pan. A drier pan will give you a better sear. Sear on both sides for 1-2 mins to lock in the juice and crisp up the seasoning, then turn down the heat and finish cooking about 8-10 mins on medium heat to desired level (we like Medium).
Here a cool tip. If you don’t have a cutting board with a groove to catch the juices and you don’t want juice running all over your counter, simply place a cutting board in a baking sheet before cutting the steak into slices or bite size pieces.
For the onions and peppers, this is about a simple as it gets. Slice the veggies (you can add mushrooms or other veggies if you want) and saute them in a pan on medium-low heat with some oil or butter, salt, pepper and chili pepper. That’s it!
Now you have options. I prefer to eat my fajitas either on grain-free tortillas from Siete Foods or in a bowl over cauliflower rice but my hubby prefers to make his into nachos. You also have lots of topping options: Salsa, jalapenos, cheese, hot sauce, sour cream, guacamole, avocado slices…
There you have it. Dinner in 2 pans, protein and veggie, in about 30 mins. You’re welcome!
Easy Flank Steak Fajitas
Healthy Dinners doesn’t have to be hard or require a lot of special ingredients. You probably have all of these ingredients already!
Ingredients
For the Steak
- 1-1/2 lb Flank Steak or Flat Iron Steak
- 1 tbsp Taco Seasoning
- 1 tbsp oil or butter
For the Veggies
- 1 medium onion sliced
- 1 red pepper sliced
- 1/2 tsp each salt, pepper, chili powder or to taste
- 1 tsbp oil or butter
Instructions
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Pat dry Flat Iron steak and season generously on both sides with taco seasoning or equal parts garlic, smoked paprika, cumin, chili powder, salt. Set aside for at least 10-15 minutes or up to 1 hour in the refrigerator.
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Slice onions and peppers. Heat butter or oil in a medium pan and add sliced veggies. Season to taste with salt, pepper and chili pepper. Cook for 5 mins, then reduce heat to low and continue cooking until soft. Stir often to avoid sticking.
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Heat Butter or Oil in a large pan. Let pan get very hot. Add steak to hot pan and sear on each side for 1 minute to seal in juices. Reduce heat to medium and continue cooking for 4-5 mins each side until cooked to desired temperature.
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Remove from pan to cutting board and let rest for 5 minutes. Cut into strips or bites.
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Serve over chips, with Mexi-Cauli Rice for a bowl or on Grain Free-Tortillas. Topping can include: Salsa, Guacamole, Avocado Slices, Sour Cream, Cheese, etc.
Recipe Notes
You can replace Taco Seasoning with equal parts Garlic, Smoked Paprika, Oregano, Salt and Chili Powder.
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