• 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.