We had a glorious weekend here in Cincinnati. It was sunny, warm and gloriously… sunny. Amazing what some sunshine can do for the mood and spirit.
Trying to soak up as much warmth and the sunshine as I could while it lasted, I spent most of Saturday afternoon in the garden and actually optimistically planted some brussels sprouts, beets, and carrot seeds. I let the chickens out of their run and they ran the yard, scratching, pecking and rolling around in the mud. Their version of a bath. Really it was just a fabulous way to spend some hours in February.
Sunday while I was in the kitchen making this recipe I had the window and door open to let in fresh air, while I chopped, tossed and sauteed. Because this recipe uses such fresh ingredients, it reminds me of summer and Mexico with their fresh peppers, chiles, and herbs.
Using a flank steak in this recipe, keeps the price of the dish low, while adding a lot of flavors. Just make sure to slice your steak across the grain, this will help with producing a tender flavor.
You can serve this dish as is, just place it in the center of the table and spoon on to everyone’s dish. If you are not on the paleo diet, serve with tortillas or serve with a side of rice.
Ingredients
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Steak
- 1 1/2lb flank steaksliced into thin ribbons against the grain
- 1 lime juiced
- ½ teaspoon chili powder
- ¼ teaspoon of ground cayenne red pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon Sea salt
- 1/4 teaspoon ground black pepper
Vegetables
- 2 tablespoon organic coconut oil
- 1 yellow bell pepper trimmed, de-seeded and sliced
- 1 red bell pepper trimmed, de-seeded and sliced
- 1 yellow onion trimmed, peeled and sliced into thin slices
- 1 garlic clove minced
- 5 ounces shitake mushrooms
- 2 green onions green part sliced
- 1cup vegetable broth
- 1jalapeno seeded and sliced thinly {leave seeds if you like it HOT}
- 1/4 cup chopped cilantro
- 1 avocado peeled, seeded and thinly sliced
Instructions
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Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
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Set aside.
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Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to the pan and when melted add steak.
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Try to lay steak out so that it is in a single layer on the pan.
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Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
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Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about 1/4 cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on the plate.
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Toss and cook for an additional 5-8 minutes.
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Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
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Serve with rice, fajitas or lettuce cup.
Article source: http://ahealthylifeforme.com/paleo-skillet-beef-fajitas/
