Steak Fajita Skillet
Juicy strips of steak, sautéed with colorful peppers and bold spices, all in one sizzling skillet.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Oil
- 1 lb. Flank Steak, sliced thinly against the grain
- 2 Garlic Cloves, minced
- 1 Red Bell Pepper, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 2 tsp. Chili Powder
- 1 tsp. Salt
- 1 tsp. Paprika
- 2 tsp. Dried Onion Flakes (or substitute with Onion Powder)
- ½ tsp. Cayenne Pepper
- 1 tsp. Ground Cumin
- ½ cup Chicken Broth
Preparation
Step 1
Season sliced flank steak with a pinch of salt.
Step 2
Heat oil in a large skillet over medium-high heat.
Step 3
Cook steak slices for 3–4 minutes until browned. Remove and set aside.
Step 4
In the same skillet, add garlic, bell peppers, and onion flakes. Cook for 4–5 minutes until softened.
Step 5
Stir in chili powder, paprika, cayenne pepper, and cumin. Cook for 1 minute until fragrant.
Step 6
Pour in chicken broth, scraping the bottom of the skillet to release browned bits. Simmer for 2–3 minutes.
Step 7
Return steak to the skillet, tossing to combine. Cook for another 2 minutes until heated through.
Step 8
Serve hot and enjoy!
