Gluten-Free Sizzling Steak Fajitas with Peppers and Lime

Why You’ll Love This Recipe

• Big, bold fajita flavor with a fully gluten-free spice blend and corn tortillas.
• Quick weeknight timing but special enough for company.
• Juicy, tender flank steak thanks to a bright citrus marinade.
• Flexible toppings so everyone can build their perfect fajita.

Grocery List

• Produce: 3 bell peppers, 1 large yellow onion, 2 limes, 1 large avocado, fresh cilantro, 2 garlic cloves
• Dairy (optional): Cotija or queso fresco (check it’s gluten free)
• Pantry: Certified gluten-free corn tortillas, avocado oil, chili powder (GF), smoked paprika (GF), ground cumin, garlic powder, onion powder, dried oregano, kosher salt, black pepper, chipotle powder (optional), honey or agave (optional)

Full Ingredients

Gluten-Free Fajita Spice Blend (makes about 3 tablespoons)

• 2 tsp chili powder (certified gluten free)
• 2 tsp smoked paprika (GF)
• 1.5 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano (Mexican oregano if available)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp chipotle powder or cayenne (optional, for heat)

Steak & Marinade

• 1.5 lb flank steak, trimmed
• 1/4 cup fresh lime juice
• 2 tbsp orange juice (or water for less sweetness)
• 2 tbsp avocado oil
• 2 garlic cloves, minced
• 1.5 tbsp Gluten-Free Fajita Spice Blend (from above)
• 1 tsp honey or agave (optional; helps caramelization)

Vegetables

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 tbsp avocado oil
• 2 tsp Gluten-Free Fajita Spice Blend, plus kosher salt to taste

To Serve

• 12 certified gluten-free 6-inch corn tortillas
• 1 large avocado, sliced
• 1/2 cup fresh cilantro leaves
• 2 limes, cut into wedges
• Optional: 1/4 cup crumbled cotija or queso fresco (GF), pickled jalapeños (GF)

Step-by-Step Instructions

Step 1: Mix the gluten-free fajita spice blend

In a small bowl, whisk together chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, kosher salt, black pepper, and optional chipotle. This makes about 3 tablespoons. Set aside 1.5 tablespoons for the marinade, 2 teaspoons for the vegetables, and keep the rest for finishing or another batch.

Step 2: Marinate the flank steak

Pat the steak dry. In a large zip-top bag or shallow dish, combine lime juice, orange juice, 2 tablespoons avocado oil, minced garlic, 1.5 tablespoons spice blend, and honey (if using). Add the steak, coat well, press out excess air, and seal. Marinate in the refrigerator for at least 30 minutes and up to 12 hours. For even cooking, remove the steak from the fridge 20 minutes before searing.

Step 3: Prep vegetables and garnishes

Slice the bell peppers and onion into thin strips. Slice the avocado, wash and dry cilantro leaves, and cut limes into wedges. If you plan to warm tortillas in the oven, preheat to 350°F now.

Step 4: Sear the steak hot and fast

Heat a large cast-iron skillet over medium-high until very hot, 3–5 minutes. Lightly oil the pan if needed. Remove steak from marinade, letting excess drip off, and pat dry for better sear. Sear 3–4 minutes per side for medium-rare, or until an instant-read thermometer reads 130–135°F. Transfer to a cutting board, tent loosely with foil, and rest 10 minutes.

Step 5: Sauté peppers and onions

Return the skillet to medium-high. Add 1 tablespoon avocado oil, then the onion and peppers. Sprinkle with 2 teaspoons spice blend and a pinch of salt. Cook, stirring occasionally, until tender-crisp with charred edges, 5–7 minutes. Deglaze with a tablespoon of water if the pan browns too quickly. Squeeze in a little lime juice to brighten, then remove from heat.

Step 6: Warm the corn tortillas

Skillet method: Warm tortillas in a dry skillet over medium heat, 20–30 seconds per side, stacking in a clean towel to keep pliable. Oven method: Wrap tortillas tightly in foil and heat at 350°F for 8–10 minutes.

Step 7: Slice, assemble, and serve

Thinly slice the rested steak against the grain at a slight angle. Toss slices with any accumulated juices and a pinch of the remaining spice blend if you like. Load tortillas with steak, peppers, and onions, then top with avocado and cilantro. Finish with a big squeeze of lime. Add cotija or jalapeños if desired.

Pro Tips

• Pat the steak dry before searing to maximize browning and minimize splatter.
• Do not overcrowd the skillet; if your pan is small, cook peppers and onions in two batches.
• Slicing against the grain is the key to tender flank steak—look for the long muscle fibers and cut perpendicular.
• Warming tortillas properly prevents cracking; keep them wrapped so they stay steamy and soft.
• Always verify your spices and tortillas are certified gluten free to avoid cross-contact.

Variations

• Chicken fajitas: Substitute 1.5 lb boneless, skinless chicken thighs; marinate 30–60 minutes and cook to 165°F.
• Veggie-forward: Use sliced portobello mushrooms (1 lb) plus peppers and onions; sauté until deeply browned.
• Spicy chipotle-lime: Add 1–2 tsp chipotle in adobo (GF) to the marinade and a pinch more to the veg.

Storage & Make-Ahead

Marinate the steak up to 12 hours ahead. Slice peppers and onions up to 24 hours in advance and refrigerate. Leftover steak and vegetables keep in airtight containers for 3 days; reheat quickly in a hot skillet to avoid overcooking the steak. Tortillas are best fresh; rewarm just before serving. Avocado is best sliced to order.

Nutrition (per serving)

Approximate values with 3 corn tortillas, 6 oz raw steak per serving, avocado, and toppings: 680 calories; 38 g protein; 30 g fat; 56 g carbohydrates; 8 g fiber; 780 mg sodium. Estimates only; actuals vary by brands and portion sizes.