Week number two meal prep is Whole30 Steak Fajitas! I'm not going to lie, this recipe was a bit of a time consumer so be sure to carve about an hour and a half out of your schedule for this one.
I found the best cuts of meat to use for this are either flank or skirt. I bought a pound and a half of meat to last for four to five meals. Add tons of fresh ingredients and you have a colorful, flavorful meal!
1.5 pounds of skirt steak
2 - 3 fresh limes
2 - 3 jalapenos
3 bell peppers
2 - 3 fresh squeezed limes (keep squeezed limes for later)
2 finely chopped jalapenos
3 tbsp EVOO
1 tbsp chili power
2 tsp cumin
1/ 4 tsp paprika
1/ 4 tsp onion powder
1/ 4 tsp garlic powder
Salt and pepper to taste
Pre-heat oven to 425 degrees
Combine ingredients of the marinade in a small bowl. Lather both sides of skirt steak with marinade. Salt and pepper to taste. Marinade for one hour if you have the time.
Heat a tsp of EVOO in a cast iron pan until smoking slightly - medium heat
Place steak in pan and sear about 4 - 5 minutes on each side. Press down limes into the cast iron with steak as well for extra juice! Place steak with leftover squeezed limes in glass or oven safe pan in oven, and cook until desired internal temperature (about ten minutes).
While steak is cooking in the oven, combine chopped peppers, last jalapeno, and onion together and cook in cast iron pan on medium. I added about 1 tbsp of fajita seasoning to the mix, and a few cranks of salt.
After steak reaches desired temperature, take out of oven and cut across the grain.
To serve - combine steak, pepper and onion mix, throw in some avocado, lettuce, and tomatoes and voilah - you have a Whole30 fajita bowl!
If you haven't already, invest in a meat thermometer. These are key, especially if you are like me and are always afraid of under-cooking your meat. Check out desired temperatures with this quick guide.