Steak Fajitas
This simple dish with such depth of flavor can be enjoyed for dinner, lunch, or even for breakfast as most paleo folks like their leftover meat in the morning, served with a side of scrambled eggs and a thick slice of avocado. There are so many ways to enjoy this tasty beef so dive on in!
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 1/8cup avocado oil
  • 1/4cup coconut aminos
  • 1tbsp fish sauce
  • 1tsp ground cumin
  • 1tsp chili powder
  • 2tbsp tomato paste
  • 1/2tsp sea salt
  • 1 skirt steak2 lb steak
  • 1 small onionpeeled and diced
  • 1 medium green bell pepperseeded and diced
  • 1 medium red bell pepperseeded and diced
  • 1cup beef broth
  1. In a small bowl, combine oil, coconut aminos, fish sauce, cumin, chili powder, tomato paste, and salt. Spread 3/4 of the mixture on all sides of the beef. Reserve additional sauce.
  2. Press the Sauté button on Instant Pot®. Add skirt steak and sear on each side for approximately 5 minutes. Remove the meat and set aside. Add onion and peppers to Instant Pot® with reserved sauce. Sauté for 3–5 minutes until onions are translucent.
  3. Add beef broth. Set meat on the layer of onion and peppers. Lock lid.
  4. Press the Meat button and cook for the default time of 35 minutes
  5. When timer beeps, let the pressure release naturally until float valve drops and then unlock lid.
  6. Using a slotted spoon, remove the meat and vegetables to a serving platter. Thinly slice the skirt steak against the grain. Serve.