Servings: 6
Ingredients
  • 1½ lb flank steak, sliced into thin ribbons against the grain
  • 1 lime juiced
  • ½ teaspoon chili powder
  • ¼ teaspoon of ground cayenne red pepper
  • ? teaspoon cumin
  • ? teaspoon paprika
  • ? teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon Sea salt
  • ¼ teaspoon ground black pepper
  • 1 yellow bell pepper, trimmed, de-seeded and sliced
  • 1 yellow onion, trimmed, peeled and sliced into thin slices
  • 1 garlic clove, minced
  • 1 cup vegetable broth
  • ¼ cup chopped cilantro
  • 1 avocado, peeled, seeded and thinly sliced
Steps
  1. Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
  2. Set aside.
  3. Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to pan and when melted add steak.Try to lay steak out so that it is in a single layer on pan.
  4. Let steak sear 3-4 minutes, flip and cook 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 plate.
  5. 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 ¼ 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 plate.
  6. Toss and cook for an additional 5-8 minutes.
  7. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
  8. Serve with rice, fajitas or lettuce cups