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An overhead image of a bamboo board of sliced steak and bell peppers with onions surrounded by bowls of cheese, sour cream, diced tomatoes and guacamole, as well as a prepared fajita on a smaller board, with a stack of flour tortillas in the bottom left and a lemon, avocado and fresh herbs in the top left
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5 from 1 vote

Clean and Delicious Steak Fajitas

Seared and seasoned steak meets a colorful burst of bell peppers and onions for a perfect clean eat combination that can be served and customized to suit your taste!
Prep Time10 minutes
Cook Time10 minutes
Rest Time10 minutes
Total Time20 minutes
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Tex-Mex
Servings: 4
Calories: 251kcal
Author: Kitrusy

Ingredients

For Meat

  • 1 lb steak (flank or skirt)
  • 1 tsp Himalayan salt
  • 1 tsp ground black pepper
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp chipotle powder
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp organic raw sugar
  • 1 tbsp extra light olive oil

For Vegetables

  • 1 tbsp extra light olive oil
  • 1 whole onion (sliced)
  • 1/2 tsp Himalayan salt
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 2 medium bell peppers (sliced into strips)

Instructions

For Meat:

  • Prep the meat by bringing it to room temp and trimming off any excess fat.
  • Combine all spices (salt, black pepper, cumin, smoked paprika, garlic powder, chipotle powder, cayenne pepper, dried oregano) into a rub and evenly distribute it onto the steak being sure to press it into the meat to ensure that it sticks.
  • Sprinkle the sugar over the front and back and press the large grains into the meat. 
  • Allow the meat to rest for 5-10 minutes so that the rub can be dissolved and absorbed into the steak.
  • Heat 1 tbsp of oil in a saute pan until very hot. Add the steak and cook for 4 minutes. Flip the steak, lower the heat to med and cook for another 4 minutes.
  • Remove the steak from the pan and place on a plate, allowing it to rest for at least 10 minutes before slicing.
  • After resting, slice the steak across the grain. This means that if the fibers of meat are running vertically || , you're going to slice horizontally. =

For Vegetables:

  • Add oil and onions to the same pan that the steak was cooked in, ensuring that the pan is on med-med-high heat.
  • When the onions become semi-translucent (approx 2 min), add the salt, garlic and dried oregano.  
  • Cook the onions for another 2 minutes before adding the strips of bell peppers and tossing to combine them with the onions. 
  • Turn off the heat and cover the pan for 3-4 minutes so that the peppers soften slightly. 
  • Serve the sliced meat and vegetables with flour tortillas or yellow rice. Store any leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Notes

  • You can check the internal temp of your steak to determine the doneness.  For rare, check that it's at least 125F, for medium rare-130F, and for medium-135F. I personally prefer med-rare.
  • Bell peppers take about 10 minutes to fully cook and soften so be sure to not exceed that time or you will have soggy peppers.