Let’s be real here, nobody really loves doing extra, unnecessary dishes. Or maybe I’m just the only one that feels that way? Anyway, for me, it’s the fewer the dishes that I can create, the better! That’s exactly why I made these One-pan Steak Fajitas in my cast iron!
I clean my cast iron by simply wiping it out with paper towels…seriously, that’s it! I remember years ago hearing that you’re not supposed to actually wash your cast iron, which made ZERO sense at the time, but now that I’ve been doing this myself, it’s seriously the easiest!
I most often cook in my cast iron, mostly because…team no dishes, but also because I love the way that it sears my food just perfectly! These One-pan Steak Fajitas are seriously SO GOOD that I’ve made them twice in the past week alone! They also make a super delicious fajita salad!
Enjoy this recipe for my One-pan Steak Fajitas!
One-pan Steak Fajitas
Equipment
- Stovetop
Ingredients
For the Marinade:
- 1/4 cup avocado oil
- 1/4 cup coconut aminos
- 1/4 cup fresh lime juice (approximately 2 medium limes)
- 1 tablespoon lime zest (zest from approximately 2 medium limes)
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
For the Fajitas:
- 1 tablespoon avocado oil
- 2 pounds skirt or flank steak (cut into pieces that will fit into your cast iron pan)
- 3 bell peppers, de-seeded and sliced
- 1 red onion, sliced
- 3-4 jalapeños, de-seeded and sliced
Optional Toppings:
- sliced avocado/guacamole
- salsa
- cilantro
- fresh lime wedges
Instructions
- Place all of the marinade ingredients into a Ziploc bag or ceramic/glass bowl. Add the steak and toss to coat. Place the steak into your refrigerator to marinade for 1-2 hours.
- Heat a large cast iron skillet over medium high heat. Once hot, add the avocado oil and then the skirt steak. You'll most likely need to cook the steaks in 2 batches. Cook the steak for 3-4 minutes on each side, or until cooked to your liking.
- Once all of the steak is finished cooking, place it on a clean plate and set aside. Add the sliced bell pepper, onion and jalapeños to the pan and sauté until softened, scraping up any browned bits from the bottom of the pan, about 4-5 minutes.
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