Whole30 Steak Fajitas

Elevate your weeknight dinners with these flavorful Whole30 Steak Fajitas, a perfect blend of bold spices and vibrant, fresh ingredients. Tender, marinated strips of flank steak are seared to perfection and tossed with a medley of colorful bell peppers and sweet red onion for a dish that’s as visually stunning as it is delicious. The smoky, zesty marinade—featuring cumin, smoked paprika, and lime juice—infuses every bite with irresistible flavor, while avocado oil adds a Whole30-approved touch of healthy fat. Serve these fajitas over fluffy cauliflower rice for a nutrient-packed, grain-free base, or enjoy them on their own with your favorite compliant toppings like fresh cilantro or guacamole. Ready in just 40 minutes, this one-pan recipe is perfect for busy weeknights or meal prep, delivering a satisfying, crowd-pleasing meal that’s gluten-free, dairy-free, and completely Whole30 compliant.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 3 tablespoons Avocado oil
• 3 tablespoons Lime juice
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 medium Red bell peppers
• 1 medium Green bell peppers
• 1 medium Yellow bell peppers
• 1 medium Red onion
• 2 tablespoons Fresh cilantro
• 2 cups Cauliflower rice (optional, for serving)

Directions

Step 1

Trim any excess fat from the flank steak and slice it into thin strips, about 1/4 inch thick, against the grain for maximum tenderness.

Step 2

In a medium mixing bowl, whisk together 2 tablespoons of the avocado oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a marinade.

Step 3

Add the steak strips to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 15 minutes or up to 2 hours if you have the time.

Step 4

While the steak is marinating, slice the red, green, and yellow bell peppers into thin strips. Slice the red onion thinly as well.

Step 5

Heat the remaining 1 tablespoon of avocado oil in a large skillet or cast-iron pan over medium-high heat.

Step 6

Add the bell peppers and onion to the skillet. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly charred in spots. Transfer the cooked vegetables to a plate and set aside.

Step 7

In the same skillet, add the marinated steak strips in a single layer. Cook for 2-3 minutes on each side, or until seared and cooked to your preferred doneness.

Step 8

Return the cooked vegetables to the skillet with the steak. Toss everything together and heat for 1-2 minutes to combine the flavors.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve the steak fajitas over cauliflower rice for a Whole30-compliant base, or enjoy them as is with your favorite compliant toppings.

Nutrition Facts

Serving size	(1571.6g)

Amount per serving	% Daily Value*
Calories	1802.0

Total Fat 107.7g	0%
Saturated Fat 29.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 412.8mg	0%
Sodium 4213.2mg	0%
Total Carbohydrate 74.3g	0%
Dietary Fiber 20.5g	0%
Total Sugars 31.4g
Protein 146.9g	0%

Vitamin D 18.1IU	0%
Calcium 233.3mg	0%
Iron 17.7mg	0%
Potassium 3818.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 31.7%

Carbs: 16.0%