- Katherine Arthurs
Quick + Easy Skillet Fajita Steak + Peppers
ONE PAN! What other details do you need?
I like cutting a flat iron steak into 4-6 pieces (or chunks) - they seems to sear + cook better - PLUS I love the browned edges the most. Paired with crunchy peppers + onions - oh love that charred lime juice.
It's a great simple + light summer time meal. Eat it as it is or serve with rice, beans + tortillas. I've been known to each it alone with extra salad greens + top it with some cojita cheese!
Slice the meat into smaller pieces to serve or just leave whole for everyone to make it their own.
I realize you could grill these - but when you don't have one - use a heavy duty pan on high heat!

Quick + Easy Skillet Fajita Steak + Peppers
1 teaspoon coconut oil
1 Flatiron Steak, cut into 4- 6 pieces or chunks
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 red pepper, sliced
1 yellow pepper, sliced
1 yellow onion, sliced
1 lime, sliced in half
garnish with scallions + cilantro
Heat a heavy duty pan over high heat with 1 teaspoon coconut oil in it.
Sprinkle the steak pieces on both sides with salt, pepper, garlic powder, smoked paprika + cumin. Let sit until the pan is smoking hot.
Place the steak in the pan - giving each piece enough space so they aren't crowded on the pan. Let cook for 6 minutes or until the sides are becoming pink. Flip over + cook for another 6 minutes or until it is just cooked medium rare. Remove from the pan to let rest.
Meanwhile, cook the peppers + onions. Saute until some are browned + sightly softened. Add the lime with the flesh side onto the hot pan.
Serve with scallions + cilantro.
We love ours with charred corn tortillas or this is great over salad greens to keep it light.
Enjoy!