Clean and Delicious Steak Fajitas

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

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

Cook Time10

Rest Time10

Total Time20

Course: Dinner, Entree, Lunch, Main Course

Cuisine: Tex-Mex

Servings:

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.

Nutrition