Fajitas are great because they taste good the first day and even better the second. Plus, this week Whole Foods had a wonderful rainbow of organic bells in so you can't pass up making fajitas when you can find more than red and green in winter! I just served mine over lettuce to make a salad and it was filling, but remaining light at the same time.
2 tbsp. avocado oil
1 onion, thinly sliced
4 bell peppers, seeded and sliced thin
1 lb. flank steak
1 tbsp. salt
1/2 tbsp. pepper
2 tsp. each of cumin, coriander and Mexican oregano
1/2 tsp. new Mexico chile powder
Mix the salt, pepper, and spices together. Coat the flank evenly with the mix and marinate at least 4 hours.
Preheat a large saute pan over medium heat and then add the oil. When you are cooking with avocado oil you need to be careful, as it has a tendency to turn bitter if used at too high of heat. Add the vegetables and sauté until they are caramelized. Set aside until you are done with the meat.
Prepare a grill over high heat (around 450) or a grill pan over high. (My defense for using a grill pan was that it was a balmy high of 7 degrees when I was cooking dinner). Add the meat and sear each side for about 4 minutes. Remove from the pan and allow to rest for about 10 minutes. Slice the steak (thinly) against the grain. The meat will be rare, but that is how you want it so you can finish it in the sauté pan.
Return the saute pan over high heat. When the vegetables start to sizzle, add the meat and stir often to finish cooking the meat to your desired doneness. I prefer medium rare and it took about 3-5 minutes.
Remove and place mix over a bunch of greens and add your preferred condiments. Don't forget a squeeze of lime!