Paleo Skillet Beef Fajitas

Paleo Skillet pork Fajitas is a one pot dinner dynamo, with flavors of sautéed peppers, onions, mushrooms and perfectly seasoned and seared steak.  prepared in under 30 minutes makes this paleo, gluten-unfastened, dairy-unfastened and whole30 pleasant recipe the suitable wholesome weeknight dinner for the complete circle of relatives. We had a glorious weekend here in Cincinnati. It was sunny, warm and gloriously… sunny. notable what a few sunshine can do for the temper and spirit.

Seeking to take in as tons warm temperature and the sunshine as I should while it lasted, I spent maximum of Saturday afternoon inside the lawn and in reality with a bit of luck planted a few brussels sprouts, beets, and carrot seeds.  I let the chickens out of their run and they ran the yard, scratching, pecking and rolling round in the mud.  Their model of a bathtub.  genuinely it was only a suitable manner to spend some hours in February.

Sunday at the same time as i was within the kitchen making this recipe I had the window and door open to allow in clean air, at the same time as I chopped, tossed and sauteed.  due to the fact this recipe uses such clean ingredients, it rings a bell in my memory of summer time and Mexico with their fresh peppers, chiles, and herbs.

The usage of a flank steak in this recipe, keeps the rate of the dish low, whilst adding quite a few flavors.  simply make certain to slice your steak across the grain, this will help with generating a smooth flavor.

You could serve this dish as is, just vicinity it inside the middle of the table and spoon on to every body’s dish.  in case you are not on the paleo weight loss program, serve with tortillas or serve with a facet of rice.

Ingredients

Steak:

• 1 1/2 lb flank steak, sliced into thin ribbons against the grain
• 1 lime juiced
• ½ teaspoon chili powder
• ¼ teaspoon of ground cayenne red pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon Sea salt
• 1/4 teaspoon ground black pepper

Vegetables:

• 2 tablespoon organic coconut oil
• 1 yellow bell pepper, trimmed, de-seeded and sliced
• 1 red bell pepper, trimmed, de-seeded and sliced
• 1 yellow onion, trimmed, peeled and sliced into thin slices
• 1 garlic clove, minced
• 5 ounces shitake mushrooms</span>
• 2 green onions, green part sliced
• 1 cup vegetable broth
• 1 jalapeno, seeded and sliced thinly {leave seeds if you like it HOT}
• 1/4 cup chopped cilantro
• 1 avocado, peeled, seeded and thinly sliced

Instructions

1. Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
2. Set aside.
3. Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to the pan and when melted add steak.
4. Try to lay steak out so that it is in a single layer on the pan.
5. Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
6. Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about 1/4 cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on the plate.
7. Toss and cook for an additional 5-8 minutes.
8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
9. Serve with rice, fajitas or lettuce cups

Recipe From : http://ahealthylifeforme.com/paleo-skillet-beef-fajitas/