This really is the best sheet pan fajitas, and even better it's super quick and easy to make! My favorite part about prepping fajitas is that everyone can eat it with their favorite pairings. I chose to pair the steak, peppers, and onion mix with rice, cauliflower rice, salsa, extra red onions, cilantro, and avocado. I also like getting those wholly guacamole minis as they are easier to grab and go with meals throughout the week. If you need to save even more time you can purchase pre-cut peppers or frozen vegetables, just check the ingredient label to make sure the only ingredients listed include that vegetable. I have also posted this one before using chicken, however I had to do the recipe justice by posting it with steak as it calls for. Both ways are absolutely delicious! This one is a go-to recipe in our house and definitely one to save!

Best Sheet Pan Fajitas with Steak 
Ingredients:

• 3 large bell peppers preferably 1 red, 1 orange, 1 yellow, seeded and sliced into 1/2" strips
• 1 large red onion halved and sliced into 1/4" pieces
• 1/4 cup avocado oil
• 2-3 cloves garlic minced or pressed
• 3 teaspoons chili powder
• juice of 1 lime
• 2 teaspoon oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 2 lb. thinly sliced flank steak or “fajita” steak
• lettuce cups or tortillas

Directions:

1. Prepare all ingredients before cooking: slice peppers, slice steak, peel and seed avocados, chop garlic, etc.
2. Preheat your broiler with oven racks in thirds; place baking sheet on top rack.
3. In a small bowl, stir together avocado oil, garlic, seasonings, and salt. 
4. Put peppers and onions in a large bowl and pour half of garlic-seasoning mixture over; toss well to coat. 
5. Carefully but quickly remove baking pan and scatter peppers and onions over. 
6. Return to oven and cook for 7 minutes, or until beginning to soften and brown.
7. Place sliced steak in the large bowl and pour remaining garlic-seasoning over; toss well to coat.
8. After peppers and onions are cooked, quickly but carefully remove baking pan from oven and use a spatula to make a space between peppers. Place steak in a single layer, being careful not to crowd if possible. 
9. Return to oven and cook 4 minutes or until uniformly brown on top and medium rare. Steak will likely show medium-rare temperature on underside; it will not show on top.
10. Remove pan from oven and serve in tortillas or lettuce cups with guacamole, more fresh salsa, and garnish with fresh chopped cilantro and/or red onion, if desired.

Notes:
You can marinate your steak ahead of time if you prefer; this will result in an even more flavorful and tender steak. Simply coat your sliced steak in half the garlic-seasoning mixture and chill; marinate for up to 12 hours. Take out of fridge about 30 minutes before cooking.

Original recipe found here

Another I Heart Umami recipe that did not disappoint! If you can purchase sirloin steak I definitely recommend trying this one out! I ended up using a chuck roast and that was not the right cut of meat for this type of recipe whatsoever. The meal still turned out delicious, but I spent a lot of time cutting out fat to try and slice thin cuts of meat. The seasonings and homemade Worcestershire sauce were on point though and seriously made this into a true tasting Chinese Pepper Steak meal. Also, the Worcestershire sauce recipe makes extra sauce that you can save and use for making steaks another time. All around, this was a relatively simple and one skillet recipe that turned out tasting delicious!

Chinese Pepper Steak
Ingredients:

• 1 lb. sirloin steak, thin sliced against the grain
• 1 green + 1 red bell peppers, sliced to thin strips*
• 3-4 garlic cloves, thin sliced
• 1 large shallot, sliced to thin strips

Beef seasoning:

• 2 tbsp coconut aminos
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 2 tsp toasted sesame oil
• 1 tsp arrowroot flour
• Less than ½ tsp baking soda
• Coarse salt and pepper to taste*

Paleo Whole30 Worcestershire sauce: (makes about ⅔ cup)

• 1/2 cup beef stock
• 3 tbsp tomato paste, no salt and sugar added
• 1 tbsp aged balsamic vinegar
• 2 tbsp coconut aminos
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp mustard powder
• 1/8 tsp sea salt
• 1/8 tsp cinnamon powder
• 1/8 tsp black pepper

Directions:

1. Prep: Thin slice the beef against the grain. Add beef seasonings. Mix well and set aside in the fridge. Thin slice bell peppers*, prep aromatics, and combine (stir-well) ingredients under Worcestershire sauce.
2. Beef: In a well-heated large stainless steel skillet, add 1.5 tbsp cooking fat of your choice, pan sear the beef until they’re slightly charred. Do this in separate batches. Set aside along with the juice in the skillet.
3. Combine: Add a bit more oil to the same skillet, add sliced garlic and shallots. Season with a bit salt, saute until fragrant (about 8-10 seconds). Add bell peppers. Season with a bit more salt, saute until the peppers turn slightly softer yet still crunchy. Add ¼ cup Worcestershire sauce, add beef back to the skillet. Give a quick toss to coat the sauce over. Taste and see if more salt or sauce is preferred.
4. Serve hot and immediately with cauliflower rice, mashed potatoes, or simple salad.

Notes

• For AIP version, swap bell peppers for carrots and/or celery. Slice them to match stick thin. Omit black pepper.
• For thicker Worcestershire sauce texture: bring the sauce to simmer over stovetop, let it simmer and stir frequently for about 1 minute. Cool and store in the refrigerator.
• To make ahead - Season thin sliced beef. Store in fridge (for serving next day) or freezer. Pre-make worcestershire sauce. Store in glass container in the fridge. Finish within 3 weeks for best flavor.

Original recipe found here

​This meal was the bomb! Since I made this for meal prep, and also need at least a cup of sweet potato per meal, I opted for roasting the potatoes separately in the oven. I then doubled the rest of the recipe (minus the black pepper and olive oil, there was no need for that much) to get me about 10 meals. I actually may have used closer to 3lbs of steak now that I think about it. Either way, the recipe itself was super simple and easy to make after you have all your ingredients diced and prepped. I paired this recipe with Cilantro Lime Cauliflower Rice, which is also super easy to whip up if you have the time. If not, another idea is to throw some plain cauliflower rice in with the peppers to cook. You can also throw the plain cauliflower rice into the same pan you cooked the steak bites and peppers (once you remove everything) to soak up the remaining flavors. I definitely over complicated this meal by roasting sweet potatoes in the oven, and separately making Cilantro Lime Cauliflower Rice, so don't feel like you need to do all of that. The steak bite recipe as-is below was extremely simple to make and is all done in one-pan. Most importantly, this is a meal you will truly enjoy eating all week long!​

Whole30 Steak Bites with Sweet Potatoes and Peppers
Ingredients:

• 1 large sweet potato (about 12 ounces) diced into 1" pieces
• 1 tsp sea or kosher salt
• 1 lb flat iron steak diced into 1" pieces
• 3 tbsp olive oil divided
• 2 cloves garlic minced
• 2 bell peppers seeded and diced into 1" pieces
• 4 green onions thinly sliced
• 2 tbsp coconut aminos
• 2 tsp cracked black pepper
• 2 tbsp fresh chopped cilantro

Directions:

1. Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. 
3. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
4. Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
5. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes. 
6. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
7. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

Original recipe found here


​Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflower rice)
• 2 limes
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here

An absolute must-try! Although I clearly used chicken for this meal, the recipe below is for steak and seriously tastes delicious both ways. I've made this with both steak and chicken for friends and family and it's always a huge hit. For meal prep however, I opted for chicken since it's a little nicer on my wallet. If making this with chicken, I recommend slicing or pounding the chicken thin, and baking it at 375 degrees until cooked. It took me about 15 minutes to bake, then I finished with 5 minutes of broil. For everything else though I still followed the recipe as-is. Keep an eye while broiling the peppers and onions because they can burn fast! Also keep an eye on the steak too because that also cooks in no time. Since I made this recipe for meal prep, I doubled the marinade (oil and seasonings) to split between the vegetables and meat, and also doubled (probably even tripled) the vegetables and meat as well. I thought this meal turned out especially amazing over the Cilantro Lime Cauliflower Rice, which you can mix with regular rice as well. I've also had this meal with corn tortillas which turned out delicious too. Dress this up with salsa, guacamole/avocado, and/or whatever else your heart desires to make the most tasty fajitas! This really is a must-try recipe :) ​

Best Sheet Pan Fajitas with Steak 
Ingredients:

• 3 large bell peppers preferably 1 red, 1 orange, 1 yellow, seeded and sliced into 1/2" strips
• 1 large red onion halved and sliced into 1/4" pieces
• 1/4 cup avocado oil
• 2-3 cloves garlic minced or pressed
• 3 teaspoons chili powder
• juice of 1 lime
• 2 teaspoon oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 2 lb. thinly sliced flank steak or “fajita” steak
• lettuce cups or tortillas

Directions:

1. Prepare all ingredients before cooking: slice peppers, slice steak, peel and seed avocados, chop garlic, etc.
2. Preheat your broiler with oven racks in thirds; place baking sheet on top rack.
3. In a small bowl, stir together avocado oil, garlic, seasonings, and salt. 
4. Put peppers and onions in a large bowl and pour half of garlic-seasoning mixture over; toss well to coat. 
5. Carefully but quickly remove baking pan and scatter peppers and onions over. 
6. Return to oven and cook for 7 minutes, or until beginning to soften and brown.
7. Place sliced steak in the large bowl and pour remaining garlic-seasoning over; toss well to coat.
8. After peppers and onions are cooked, quickly but carefully remove baking pan from oven and use a spatula to make a space between peppers. Place steak in a single layer, being careful not to crowd if possible. 
9. Return to oven and cook 4 minutes or until uniformly brown on top and medium rare. Steak will likely show medium-rare temperature on underside; it will not show on top.
10. Remove pan from oven and serve in tortillas or lettuce cups with guacamole, more fresh salsa, and garnish with fresh chopped cilantro and/or red onion, if desired.

Notes:
You can marinate your steak ahead of time if you prefer; this will result in an even more flavorful and tender steak. Simply coat your sliced steak in half the garlic-seasoning mixture and chill; marinate for up to 12 hours. Take out of fridge about 30 minutes before cooking.

Original recipe found here


Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflower rice)
• 2 limes
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here

Anytime I get to eat steak all week is a great week! This one turned out tasting amazing and it was super easy to make, so it will most definitely become a go-to recipe for me. There was plenty of marinade left over too, which can be reheated (see step 6) and served with the meal. Hit up the grocery store on a Saturday, throw all the marinade ingredients into a mixer, and cover it over the steak overnight. Then, whenever you have time on Sunday, grill up the marinated steak and serve over your favorite salad blend, grilled or roasted vegetables, and baked or roasted potato. That is how you meal prep like a boss and eat good all week long! Just kidding, but really, eating better doesn't mean spending all day in the kitchen or eating bland foods. A little bit of planning ahead of time and you could set yourself up for a great week. This steak does have a hint of mustard flavor to it, so if you enjoy that taste then I recommend giving this recipe a try! 

​Paleo & Whole30 Marinated Flank Steak
Ingredients:

• 3 medjool dates pitted and softened if necessary by soaking in very hot water
• 2 tbsp water you can use the soaking water, if you want
• 1/3 cup coconut aminos*
• 1 tbsp spicy brown mustard (I used OrganicVille Stone Ground Mustard)
• 1 tbsp raw apple cider vinegar or preferred vinegar
• 2 garlic cloves
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• black pepper or crushed red pepper flakes for spice
• 1/4 tsp sea salt
• 1/4 cup olive oil or avocado oil (I reduced to using 2 1/2 Tbsp Olive Oil)
• 1.5 lbs flank steak (I used just over 2 lbs)
• chopped fresh chives, green onion, or your favorite fresh herbs for garnish

Directions:

1. Combine all marinade ingredients in a high speed blender except for the olive oil, then once pureed, add the olive oil with the blender running on low.
2. Score the steak all over with a knife, place in a large bowl and pour all the marinade over the steak, turning to completely coat. Cover tightly in plastic wrap and marinate for at least 2 hours and up to overnight.
3. Once ready to grill, preheated grill to medium high heat. Remove most of the marinade from steak, leaving a very thin coating. The rest of the marinade can either be discarded, or boiled into a sauce for the steak (see instructions below)
4. Place the steak on the hot grill and turn after the first side is browned with visible grill lines, repeat on the second side. Lower the heat to medium, cover the grill and continue to cook until steak is done to preference, turning once. I press the steak to determine if it’s “medium” but you can use a meat thermometer to be more precise.
5. Once done, remove the stead to a large platter and loosely cover with aluminum foil for 5-10 minutes to allow juices to distribute. Then, using a fork and long sharp knife cut the steak against the grain (opposite direction that the lines of the meat run in) in 1/2 inch slices on a slight angle. See this video for quick easy instructions showing how to do this.
6. To turn marinade into a sauce, bring it to a full boil in a small saucepan and allow to boil/strong simmer for 5-10 minutes. Add a bit of coconut aminos and a few drops of hot sauce and serve with steak
7. Serve steak with veggies, over salad, with sweet potato fries and with the sauce (or your favorite sauce)
8. **Note: Steak can also be made stove top in a large cast iron skillet.

Recipe Notes
*Gluten-free liquid aminos or soy sauce is a non-paleo/whole30 alternative

Original recipe found here

Another weekend of utilizing the slow cooker and pressure cooker for an easy meal prep. I ended up throwing the steak in the crockpot first thing in the morning to get that moving along. I also realized that morning that I was supposed to marinate the steak, so I unfortunately did not do that step. Very rookie mistake on my part. Anyways, last month I posted the recipe for Super Fast Instant Pot Sweet Potato Mash and it was so incredibly fast and delicious that I am already making it again. I also might have to make it again next week because I am out of town all weekend and it is seriously the fastest way to cook the enormous amount of sweet potatoes I need. Like last time though, I doubled the recipe (maybe even tripled it since I use about 6lbs of sweet potatoes) and cooked it for 10 minutes. The only spices I added were salt and garlic powder, but add whatever spices you enjoy. I can see myself making this recipe at least once a month, so I'll try to switch up what spices and ingredients I add to it to vary it up. Anyways, while the sweet potatoes were cooking I had the cauliflower roasting in the oven. All I did for that was cut 2 heads of cauliflower into florets, toss in a Ziploc bag with salt and a little PaleoChef Wing Sauce, then lay it all as flat as possible on a large baking pan. I then lightly sprayed some olive oil on top and roasted the cauliflower in the oven for about 20-30 minutes at 400 degrees, tossing 2-3 times. I found that wing sauce at Whole Foods by me and it is totally worth having in your kitchen if you ever want to add a low calorie and paleo sauce to your foods. This meal seriously turned out so freakin delicious! I was nervous about the cumin steak since I don't really like a strong cumin flavor, but I loved it! The combination with the sweet potato mash tasted so good too. I know some people take a look at my meal preps and think there is no way they could do it too or that they have no time for it, but that is not the case whatsoever! This is a slow cooker recipe and an Instant Pot recipe with some roasted veggies. It doesn't get much easier then that and you get a quality and delicious meal you actually look forward to eating all week. I'll leave my rant at that. Give this one a try!

Slow Cooker Garlic Cumin Skirt or Flank Steak Recipe
Ingredients: 

• 1 medium-sized skirt steak or flank steak (I used a 2-3lb chuck tender steak)
• 4 cloves of garlic
• 2 teaspoons cumin
• 1 teaspoon salt
• ¼ cup olive oil
• 1 teaspoon your favorite Italian seasoning mix
• ½ teaspoon pepper
• 2 thinly sliced onions
• ½ cup water

Directions:

1. Combine all ingredients except the onions and water and place in a medium-sized bowl. Marinate for about 2 hours in the refrigerator or overnight.
2. When marinating is done, cut the onions and dump into the bottom of the slow cooker. Add the marinated steak and then pour on the water. Cover, and cook on medium low heat for around 6 hours until dinner. If you run out of water, pour in more.
3. Serve with the onions and some roasted vegetables on the side.

Original recipe found here

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 1-2 pounds of sweet potatoes, peeled and cut into 1″ cubes
• 1 cup of water
• 1 to 2 tbsp of coconut oil
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Original recipe found here

Talk about an easy meal prep weekend. This was another easy one dish and low maintenance recipe. I only used about 1.5 lb top sirloin, so I cut the ingredients in half and roasted for only 35 minutes, which I think was a little too long. Also, the original recipe came with instructions for a sweet potato mash, but I made my own version. I boiled about 4.5 lbs of sweet potato (you can also steam or bake the potatoes), then drained and added them to the food processor. Next, I added the thick part of the coconut milk from the can, some dried sage, cinnamon, and salt and mixed until everything was blended well. If you want to check out the original recipe's version of sweet potato mash though, check out the link below. Nothing too special about this meal, just another delicious bacon wrapped steak with a simple sweet potato mash.

Bacon Wrapped Roast Beef
Beef Ingredients:

• 3 1/2 lb top sirloin roast beef
• 6 slices bacon (I used 5 slices)
• ¼ cup cooking fat
• 3 cloves garlic, minced
• 1 tbsp of Dijon or homemade mustard
• 1 tbsp good quality or homemade horseradish (I omitted)
• 3/4 cup red wine
• 1 3/4 cups homemade beef stock

Directions:

1. Preheat your oven to 400 F.
2. In a small bowl, combine the butter or other cooking fat, garlic, mustard and horseradish. Mix until smooth.
3. Rub the roast all over with the mixture.
4. Lay the bacon pieces out flat so that they are slightly overlapping. Then place the roast on top of the bacon and wrap the pieces around the roast. If needed, use toothpicks to hold the bacon in place.
5. Place the roast in a roasting dish and cook at 400 F for 20 minutes.
6. Once the roast has been in for 20 minutes, add the wine and stock to the roasting dish. At the same time, adjust the heat to 350 F.
7. Roast for about 70 minutes, depending on how well-done you like your meat. 20 minutes per pound is a good rule of thumb for a medium rare to medium well roast. There is a good reference chart included in the cookbook to know the exact roasting times of the different cuts of meat.

​Original recipe found here

​Not sure where I found this recipe, but it's one of my favorites! I would definitely recommend adjusting the seasoning on the brussels while cooking so it's to your liking. I also like to add in some bacon fat or bacon pieces to give some more flavor. Try this recipe if you are ever in the mood for steak!

Crusted Strip Steak over Warm Shaved Brussels Sprouts
Ingredients:

• 3 tbsp ghee, lard or coconut oil (I use coconut oil)
• 2 lb strip steak (I used flank steak)
• 1/2 tsp coarse salt
• 1 tsp coarsely cracked black pepper
• 4 cups shaved Brussels sprouts
• 3/4 cup red onion, finely chopped
• 3 tbsp pistachios, chopped
• 3 tbsp Balsamic reduction

Directions: 

1. Allow your steak to dry uncovered in fridge overnight, or pat it really dry with paper towels
2. cover generously with salt and pepper on both sides
3. Melt cooking fat of your choice in a heavy skillet (cast iron strongly recommended) over VERY HIGH HEAT
4. When your pan is really sorching hot, drop your steak right in and do not move it for at least 1 minute, until a nice golden crust forms.
5. While your steak is cooking, baste it with the hot fat. This will help cook it more gently but more importantly, it will cook it from both sides simultaneously, so you can have a beautiful crust on the exterior and cooked meat on the interior.
6. Flip steak and cook for an additional 30 seconds to 1 minute, depending on desired doneness.
7. Remove steak to a plate with kitchen tongs (do not pierce it with a fork!) and tent with aluminum foil or a dome shaped bowl or glass lid.
8. While steak is resting, place your skillet back over medium heat and add red onion. Immediately throw in shaved Brussels sprouts.
9. Cook stirring, for about 1 minute or until just softened. Adjust seasoning if needed.
10. Mound in the center of a plate; Slice your steak on a diagonal and arrange it right over the shaved Brussels sprouts
11. Sprinkle with chopped pistachio and drizzle a little bit of Balsamic reduction.
12. Serve immediately.