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This marinated meat makes for super flavorful fajitas. Marinate it one night, grill it the next. Served here with sautéed peppers, onions, and mushrooms to eat out of romaine boats. Serve as you prefer – delicious over cauliflower rice, as a steak salad, or stuffed in lettuce boats with any toppings of your choosing.

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Whole30 Flank Steak Fajitas

  • Author: Stephanie Stanley


  • 2 pounds flank steak⁣
  • Salt and pepper to taste⁣
  • 2 tsp oregano⁣
  • 1 Tbsp cumin⁣
  • 2 tsp paprika⁣
  • 2 tsp chili powder⁣
  • ½ onion⁣
  • 2 oranges, juiced⁣
  • 3 limes, juiced⁣
  • 2 handfuls of cilantro, plus some for garnishing⁣
  • 1 tbsp apple cider vinegar⁣
  • 1/4 cup avocado oil


  1. SEASON the meat generously⁣
  2. BLEND spices, onion, juice, oil, cilantro, and onion in a blender well. ⁣
  3. MARINATE in a plastic bag overnight (make sure you get the air out of the bag).⁣
  4. REMOVE the steak, and let come up toward room temperature for 20-30 minutes⁣
  5. PREHEAT a grill to medium high heat.⁣
  6. PAT steak dry with paper towels.⁣
  7. GRILL approximately 4-5 minutes per side for medium, or until it is done to your preference.
November 13, 2020