• ¼ cup gluten free soy sauce or liquid/coconut aminos
• salt and black pepper, to taste
Veggies
• 3 bell peppers, thinly sliced
• 1 yellow onion, sliced
• 1 package of sliced mushrooms
Toppings
• Green onion
• Plain Greek Yogurt
• Hot Sauce/Sriracha
• Queso Fresco
• Avocado
• Cilantro
• Jalapenos
Instructions
In a large baggie, combine all of the marinade ingredients - 1½ pounds flank steak, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons cumin, ½ teaspoon oregano, 1 teaspoon red pepper flakes, X cups limes juiced, 2 tablespoons olive oil, ¼ cup gluten free soy sauce or liquid/coconut aminos, salt and black pepper, to taste. Massage the steak so marinade is incorporated. Let marinade for at least 1 hour.
Heat a large cast iron skillet on stove and place flank steak from marinated bag in skillet. Let cook on each side to 6 - 7 minutes or until cooked to preference (6 - 7 minutes for medium well). (Start cutting vegetables while steak cooks) Once steak is cooked, set aside and put foil over to keep warm.
Add 1 tablespoon of olive oil to same skillet and add 3 sliced bell peppers, 1 sliced yellow onion and 1 package of sliced mushrooms. Cook for 10 minutes or until soft. While veggies are cooking, prep the toppings.
Once the vegetables are cooked, slice the steak against the grain.
Add everything to tortillas or over a bed of cauliflower rice, throw on all your favorite toppings and enjoy!
Recipe by Afitcado at https://www.afitcado.com/one-skillet-steak-fajitas/