Servings: 6 servings

Ingredients

Marinade

• 1 1/2 pounds flank steak
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 1/2 teaspoons cumin
• 1 lime zested
• 2 limes juiced
• 1/4 cup avocado oil
• 1/3 cup coconut aminos
• 1 1/2 teaspoons salt
• 1 teaspoon red pepper flakes
• salt and black pepper, to taste

Veggies

• 1/4 cup chicken broth
• 2 bell peppers thinly sliced
• 1 yellow onion sliced
• 2 medium zucchinis sliced

Optional Toppings

• Jalapeno
• Salsa
• Cilantro

 

Instructions

In a small bowl, combine all of the marinade ingredients together using a whisk. Transfer the marinade to a gallon ziplock bag and add the flank steak. Press out any excess air and close the bag. Make sure you massage the meat thoroughly with your fingers so the marinade is evenly incorporated. Let it marinade for at least 1 hour.
Heat a large cast iron pan up on medium-high heat. Remove the flank steak from the bag and place on a cutting board. Reserve the marinade and set aside. Generously season the steak with salt and pepper.
Gently place the steak into the pan and let cook for 4 1/2 minutes. Flip over and cook for another 4 1/2 minutes. Remove from the pan and let rest for 10 minutes with foil tented over it.
While the steak is resting, it’s time to cook the vegetables. Scrape up the brown bits leftover in the pan and add the bone broth. Add vegetables and cook for 8-10 minutes until soft and cooked through. Turn off the heat.
Slice the steak against the grain and layer on top of the cooked vegetables. Top off with salsa, jalapeno and fresh cilantro. Enjoy!

 

 

Original recipe credit: http://themovementmenu.com/recipes/whole30-easy-steak-fajitas/