If you’re new to the meal prep game and don’t know where to start – this is the place!

Fajitas are always my favorite meal prep introductory recipe because they’re simple, taste great, are high in protein, and make it easy to get your veggies in. It’s also got a lot versatility, you can eat it as is, make tacos out of it, or throw it on top of some rice.

Not to mention you can always play around with the spices/flavors as you get more experienced so you can keep the dish interesting – it’s a powerhouse recipe that everyone should have in their arsenal and now it’s you can learn how to do it!

Servings: 6

Prep Time: 10 Min

Cook Time: 15 Min

Macros: 380 Calories – 35g Protein – 19g Carbs – 16g Fat

INGREDIENTS –

• 2 lb. Skirt, Flank, Sirloin, or Hanger Steak sliced into 1/2 in strips
• 1 Red Pepper
• 1 Green or Yellow Pepper
• 1 Medium Onion
• 3 Tbsp Olive Oil
• 1 Tbsp Lime Juice
• 1/2 tsp Chili Powder
• 1 tsp Ground Cumin
• Pinch Cayenne Pepper
• 1/2 tsp Kosher Salt
• 1/2 tsp Ground Black Pepper
• 2 Cloves Minced Garlic

DIRECTIONS-

1. Deseed your peppers and peel your onions. Then slice both into thin strips.
2. Place the strips of steak into a sealable bag. Place the peppers and onion into a separate bag.
3. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic into a sealed container and shake until it’s combined into a marinade.
4. Pour 1/3 of this over the steak and 1/3 over the vegetables. Then seal both bags and refrigerate for 1 hour – overnight.
5. When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until tender-crisp (~5 minutes).
6. Remove the vegetables from the skillet to a plate and add the steak strips to the same skillet. Once the steak is cooked throughout (~7-10 minutes) add the vegetables back to the skillet along with the last 1/3 of the marinade.
7. Serve and enjoy!

RECIPE NOTES –

• TO PREP: You can cook all of your prep for the week all at once or only cook one serving at a time and leave the marinade in the refrigerator ready to go! Once your steak and veggies are marinaded it only takes 10-15 minutes to cook whenever you’d like the dish so choose the strategy that works best for you!
• TO SERVE: As I mentioned earlier, this is a versatile dish. You can serve it with tortillas, rice, or eat it as is. You can also garnish with sour cream, guacamole, or salsa – just make sure you track the calories!
• TO STORE: This meal is good to be stored cooked for 6 days and not cooked for 8-10 days.

If you try out this recipe tag me on Instagram and you just might get a shout out