1 1/2 lb. flank steak sliced 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 of sea salt
¼ teaspoon ground black pepper
2 T. organic coconut oil
1 yellow bell pepper trimmed, seeded and sliced
1 red bell pepper trimmed, seeded and sliced
1 yellow onion trimmed, peeled and thinly sliced
1 garlic clove, minced
5 ounces shitake mushrooms
2 green onions, sliced
1 cup vegetable broth
1 jalapeno seeded and sliced thinly (you can leave the seeds if you like it HOT)
¼ cup chopped cilantro
1 avocado, thinly sliced
1. Place steak, lime juice, and spices in a large bowl and toss together until steak is evenly coated. Set aside.
2. Place a large, cast-iron skillet over medium-high heat. Add coconut oil to the pan, and when melted, add steak. Try to lay steak out so that it is in a single layer on the pan.
3. Sear the steak 3-4 minutes, flip and cook the other side for an additional 3-4 minutes. You want the outside to be completely seared.
4. Remove steak from the pan and set aside on a 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 1/4 cup of the vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan.
6. Toss veggies until they start to soften, about 5 minutes.
7. Add green onion, jalapeño, remaining vegetable broth, steak and any juices that collected on the plate. Toss and cook for an additional 5-8 minutes.
8. Remove from heat, garnish with cilantro, sliced avocado, and additional jalapeño slices on the top if desired.
9. Serve fajitas with brown rice or lettuce cups.
Inspired by ahealthylifeform.com