Chicken Cacciatore

Who doesn’t love Chicken Cacciatore?! It’s delicious slow cooked flavor in an Italian Stew with chicken thighs, peppers, mushrooms with a flavorful sauce. Served over pasta and topped with parmesan cheese and parsley. It’s so so tasty! Delicious served with Garlic Bread and Salad.

chicken cacciatore in bowl

Chicken Cacciatore | An Italian Stew

I never grew up eating Chicken Cacciatore. Having Hungarian and German family history, we ate a lot of Goulash and Chicken Paprikash. Both are delicious stews in their own right, but when I first tried Chicken Cacciatore, I was smitten. It was so flavorful and comforting! Extremely tender chicken and veggies that have been cooked down into this amazing and flavorful stew.

But First, What is Chicken Cacciatore?

The word ‘cacciatore’ literally translates to hunter in Italian. In cooking, alla cacciatora refers to the way the meal is prepared: “hunter-style”. This means it is made like a stew with onions, herbs, tomatoes, bell peppers, and sometimes wine. Traditionally it is made with chicken or rabbit.

pot of chicken cacciatore

Main Ingredients Needed

I know this ingredients list may look intimidating but don’t worry, every ingredient has its purpose and perfectly comes together to create this hearty Chicken Cacciatore. Here’s what you need:

  • Chicken Thighs – you could use chicken breasts here but I find that chicken thighs come out way more tender and flavorful. I use boneless, skinless thighs, but you can definitely use bone-in thighs. Just make sure you remove the skin before you use them.
  • Salt + Pepper – always important to season in order to bring out the most flavor.
  • Olive Oil – this is used to cook our chicken and to saute some vegetables.
  • Onion + Garlic – the basic building blocks of flavor for any italian dish.
  • Carrot– grated carrot adds a sweetness and cooks way down so it adds nice flavor while going mostly undetected.
  • Green Bell Pepper + Red Bell Pepper – two types of bell peppers for color and slightly different flavors.
  • Baby Bella Mushrooms + Criminis – feel free to use all baby bella mushrooms or omit completely if mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 
  • Tomato Paste– this adds intense tomato flavor.
  • Crushed Tomatoes – I like crushed tomatoes over diced tomatoes because it’s a little more like a sauce versus tomato chunks. If you don’t have crushed tomatoes, blend diced tomatoes for similar results.
  • Chicken Broth – use good quality chicken broth for best results!
  • Soy Sauce – Adds depth of flavor and salt without it tasting obviously salty.
  • Sugar – to balance out all of the savory and to cut some of the acidity from the tomatoes.
  • Italian Seasoning, Basil + Oregano – lots of herbs here to take this dish to the next level.
  • Butter – I finish off this stew recipe with butter for a silky smooth texture.

Should I add Wine?

This is personal preference. Lots of recipes call for the addition of red or white wine into their chicken cacciatore recipes. While I didn’t use any in my recipe, you are welcome to add some in (1-2 cups) with the garlic and tomato paste, reduce it down by at least half, and then add in the remaining ingredients. This is step 2 in the recipe card.

piece of chicken on spoon

How to Make Chicken Cacciatore

For full details in how to make Chicken Cacciatore, see the recipe card down below 🙂

Brown Chicken Thighs + Add Veggies

Blot chicken thighs with a paper towel to dry. Sprinkle with salt and pepper. Set aside.In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

Saute onion, peppers, and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and cook another minute until fragrant.

Add Tomatoes and Seasonings

Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil, and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot.

Simmer + Serve

Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if the sauce gets too thick. Taste and adjust seasonings. Melt a little butter in to the Chicken Cacciatore to finish the sauce and serve with pasta, parmesan cheese and parsley.

chicken cacciatore in bowl

How to Serve Chicken Cacciatore

I like to serve my chicken cacciatore with pasta and I think it is traditionally served with pasta, but you can definitely also serve it with:

  • extra wide egg noodles
  • couscous
  • rice
  • mashed potatoes
  • orzo
  • polenta (yum!)
  • crusty bread

If you’re feeling particularly decadent, melt some butter and parmesan cheese onto your pasta before topping with chicken cacciatore. So good! And of course top it all off with a sprinkling of freshly grated parmesan cheese and parsley!

plate of chicken cacciatore

What to Serve with Chicken Cacciatore

If you loved this chicken cacciatore you’re going to love these other similar recipes! Give them a try soon 🙂

The printable recipe card is below, enjoy!

chicken cacciatore in bowl

Print

Chicken Cacciatore

Chicken Cacciatore is a tomato-based slow-cooked Italian stew that tastes amazing over pasta with parmesan cheese! So good!
Course Dinner
Cuisine Italian
Keyword Chicken Cacciatore
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 278kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs about 6
  • salt & pepper to taste
  • 2 tablespoons olive oil
  • 1 whole onion diced
  • 1 carrot peeled and grated
  • 1 whole green bell pepper diced
  • 1 whole red bell pepper diced
  • 8 oz baby bella mushrooms chopped
  • 4 oz criminis chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes
  • 1 cup chicken broth
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter
  • pasta, parmesan cheese, parsley optional for serving

Instructions

  • Blot chicken thighs with paper towel to dry. Sprinkle with salt and pepper. Set aside.

    In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

  • Saute onion, carrot, peppers and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and tomato paste and cook another 1-2 minutes until fragrant.
  • Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot. Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if sauce gets too thick.
  • Taste and adjust seasonings. Melt in butter to finish sauce and serve with pasta and parmesan cheese. Top with chopped parsley.

Notes

Feel free to use all baby bella mushrooms or omit completely is mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 624mg | Potassium: 980mg | Fiber: 3g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 4mg

The post Chicken Cacciatore appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Easy Stuffed Peppers

Stuffed Peppers seem fancy but it’s an easy way to serve peppers! Tender bell peppers stuffed with a zesty ground beef, sausage, rice, and tomato filling. Top it all with cheese and bake until bubbly. 

Serve these with a fresh salad and some crusty bread (for sopping up any sauce).

Stuffed Peppers in clear glass baking dish

Ingredients

Stuffed Bell Peppers are easy to make and everyone loves them!

  • MEAT We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer)
  • RICE I use long grain white rice but I do sometimes replace the rice with Cauliflower Rice.
  • SAUCE Use your fave marinara sauce or pasta sauce. Add in some herbs (fresh if you’ve got them) and onions. If you like a little heat, stir in some chili flakes.

Peppers for Stuffed Peppers

While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine. The peppers do have different flavors so it can depend on your personal taste preference.

  • Green peppers are a bit zestier and we love the flavor with the filling mixture.
  • If you like sweeter peppers, red, yellow, or orange are great options.

Stuffed Pepper recipe ingredients in a pot

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  1. Brown meat, onion, and garlic (per recipe below). Add tomato sauce, rice and seasonings and cook until rice is tender.
  2. While the filling is cooking, prepare your peppers by simmering 5 minutes to soften or even bake them in the oven for 15 minutes if you’d like.
  3. Fill peppers with pasta sauce, meat and rice mixture. Top with cheese and bake until bubbly!

I usually cut my peppers across the top but you can also cut them top to bottom to make smaller portions (like in these Mexican Stuffed Peppers).

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I think they’re better if you pre-cook them a bit.

Stuffed Peppers in baking dish with tomato sauce

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

Great Sides

This dish goes well with a fresh salad and bread. Here are some favorites:

Stuffed Pepper being lifted out of baking dish

Make Ahead & Leftovers

Stuffed peppers can be frozen and they are a great make-ahead meal!

To Freeze Stuffed Peppers prepare and bake as directed below. They can be frozen individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Stuffed Pepper being lifted out of baking dish

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.
Course Beef, Dinner, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 385
Author Holly Nilsson

Ingredients

  • 6 bell peppers
  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can small diced tomatoes 14 ½ ounces
  • ½ cup white rice uncooked
  • 1 ¼ cup water
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • 2 ½ cups marinara sauce divided
  • ½ cup cheddar cheese shredded

Instructions

  • Preheat oven to 350°F.
  • Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
  • Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
  • In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. 
  • Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
  • Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
  • Place 1 ½ cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
  • Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

Video

Notes

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

Nutrition

Calories: 385 | Carbohydrates: 29g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 922mg | Potassium: 933mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4255IU | Vitamin C: 166.8mg | Calcium: 137mg | Iron: 3.7mg

 

 

Stuffed Peppers with a title

Originally posted at Spend with Pennies

Air Fryer Meatloaf

Air fryer meatloaf is so juicy and cooks in a fraction of the time and clean up is a breeze.

This meatloaf contains a mixture of meat & seasonings and its topped with a delicious zesty topping!

sliced Air Fryer Meatloaf

Why Make Meatloaf in the Air Fryer

A classic meatloaf is a favorite meal and we love this air fryer version for a quick weeknight dinner.

  • this can baked in about half of the time compared to an oven recipe.
  • the fat drips away into the pan so the meat doesn’t cook in the fat.
  • this makes 2 smaller meatloaves so they’re easier to handle (and you get more of the crispy edges)
  • cleanup is a breeze (I have the Cosori 5.8QT XL and a quick rinse and it goes into the dishwasher

No Air Fryer? No problem!

ingredients to make Air Fryer Meatloaf

Ingredients

MEAT We use lean ground beef (80/20), however, a combination of ground beef and ground turkey or pork can work just as well.

VEGGIES Finely diced bell pepper, onions, parsley, and garlic add flavor.

BINDER & SEASONINGS Breadcrumbs are mixed together with milk and egg yolk, Parmesan cheese, and a handful of Italian seasoning.

Ingredient Info

The topping in this recipe contains chili sauce (which is not spicy) and ketchup and it’s my favorite part of meatloaf.

If you’ve never had chili sauce, it is like a very zesty tangy ketchup with tons of flavor. It’s amazing combined with BBQ sauce and put on burgers and ribs.

process of making Air Fryer Meatloaf

How to Make Air Fryer Meatloaf

Air fryer meatloaf is a super quick and easy way to put a delicious meal on the table, and it takes just a few easy steps!

  1. Mix all of the ingredients, shape them into two equally-sized loaves (per the recipe below).
  2. Place meatloaves in the air fryer basket & cook for about 20 minutes.
  3. Add topping and cook an additional 15 minutes or until the meatloaf reaches 165°F.

Remove meatloaves from the air fryer & allow to rest 5 minutes before slicing.

close up of Air Fryer Meatloaf in the air fryer

Recipe Tips

  • Don’t overmix the meat, mix just until combined.
  • Preheat the air fryer before adding the meatloaf.
  • Air Fryers can vary so be sure to use an instant read thermometer to check the internal temperature of the meatloaf and ensure it reaches 165° F.
  • Check the meatloaf early to ensure it doesn’t overcook. Add more time as needed.
  • Rest the meatloaf before slicing so it doesn’t fall apart.
  • Keep leftovers in a sealed container in the refrigerator for up to 4 days and reheat in the air fryer or the microwave.

Air Fryer Faves

Did your family love this Air Fryer Meatloaf? Be sure to leave a rating and a comment below! 

sliced Air Fryer Meatloaf

Air Fryer Meatloaf

Juicy & tender, this Air Fryer Meatloaf is easy to make and full of flavor.
Course Air Fryer, Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 340
Author Holly Nilsson

Ingredients

  • 1 pound lean ground beef
  • ½ green bell pepper finely diced
  • cup seasoned bread crumbs
  • ¼ cup onion* finely diced, see note
  • 2 tablespoons milk
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon fresh parsley chopped
  • 1 clove garlic minced
  • 1 egg yolk
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt

Topping

Instructions

  • Preheat air fryer to 350°F.
  • Mix all meatloaf ingredients in a large bowl just until combined.
  • Divide the mixture into 2 and shape into small meatloaves, about 5″ long by 2″ wide.
  • Cook in the air fryer for 20 minutes.
  • Combine topping ingredients in a small bowl. Add topping and cook an additional 5-7 minutes or until meatloaf reaches 165°F.
  • Rest 5 minutes before serving.

Notes

For a milder onion flavor, fry the onion in 1 tablespoon butter until tender. Cool completely before adding.

Don’t overmix the meat, mix just until combined.

Preheat the air fryer before adding the meatloaf.

Air Fryers can vary so be sure to use an instant read thermometer to check the internal temperature of the meatloaf and ensure it reaches 165° F.

Check the meatloaf early to ensure it doesn’t overcook. Add more time as needed.

Rest the meatloaf before slicing so it doesn’t fall apart.

Nutrition

Calories: 340 | Carbohydrates: 14g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 709mg | Potassium: 542mg | Fiber: 2g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 18mg | Calcium: 96mg | Iron: 4mg
close up of Air Fryer Meatloaf with writing
Air Fryer Meatloaf in the air fryer and sliced with a title
sliced Air Fryer Meatloaf with a title
close up of Air Fryer Meatloaf with a title

Originally posted at Spend with Pennies

Easy Skillet Steak Fajitas (Low Carb and Whole30)

Easy Skillet Steak Fajitas (Low Carb and Whole30)

Tender, thinly sliced steak and crisp bell peppers and onions are coated in a bold Steak Fajita Marinade to create these Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. Only 287 calories per serving!

Steak Fajitas and onions and peppers in a black cast iron pan

Long time readers know we’re HUGE fans of Mexican Recipes, being born and raised in San Diego. I’ve already shared my favorite Carne Asada Recipe with you (for Carne Asada Tacos) as well as Pork Chili Verde and Flank Steak Tacos

 

Next up is naturally my go-to Easy Skillet Steak Fajitas recipe. If you like easy fajita recipes, make sure to checkout our Easy Skillet Chicken Fajitas Recipe.

While we usually make steak fajitas on the grill, since the low daytime weather here rarely dips below 60 degrees, we know that’s not the case for most of you, so adapted our Grilled Steak Fajitas recipe for the indoors. If you’re heading outside, this recipe also works for an outdoor grill. Just shave a minute or two off the cook time.

This Mexican Fajitas recipe is extremely versatile so satisfy’s a lot of different diet requirements. Tuck the steak and peppers into a homemade flour tortilla to keep things traditional, serve them alongside Mexican rice or Slow Cooker Refried Beans for an “entree” style plate or stuff them into a lettuce wrap before topping it off with guacamole and salsa. Low carb peeps can serve them along this Creamy Avocado and Tomato salad.

Steak fajita marinade in a clear round bowl. Slice of orange and cilantro on the side.

What Type of Steak Is Best For Fajitas

You’ve got four great options. I personally use flank steak, since I like the mild beef flavor, but all four are the best steak for fajitas. Skirt steak and flank steak are the traditional options.

 

Flank Steak Fajitas– Very mild beef flavor and a lean cut.

 

Skirt Steak Fajitas– A bit stronger beef flavor than flank steak. It’s also the leanest option so a bit tougher than the other options. As such you’ll want to aim for a medium-rare to medium final temp.

 

Flat Iron Steak – Not common, but still a great option. Has good marbling making it more flavorful and tender than the flank steak and skirt steak.

 

Sirloin Steak Fajitas – Nice beef flavor and marbling. It’s thicker than the other options, so you’ll have very tender thicker slices.

Steak Fajita Marinade

Our steak fajita marinade recipe is short and sweet. All the traditional flavors you expect to see in a traditional Mexican fajitas recipe: olive or avocado oil, orange juice, lime juice, garlic, chili powder, cumin, paprika, cilantro, salt and pepper

How Do You Tenderize Steak Fajita Meat?

As with most marinades, the key is to let the steak marinate for a minimum of 2 hours, if time permits. Marinating the steak allows the flavors to infuse and harmonize and also tenderizes the meat. If we don’t have a full two hours to marinate the meat, we sprinkle on a bit of McCormick’s Meat Tenderizer 5 minutes before cooking to speed along the process.

Steak Fajitas and onions and peppers in a black cast iron pan

How To Cook Steak Fajitas

Not including the recommended marinating time, these steak fajitas are ready in under 30 minutes.

 

Step 1 – Whisk together the marinade and cover the steak. Marinade in the refrigerator for two hours, if time permits.

 

Step 2 – Season the steak with salt and pepper before placing in a cast iron skillet over medium high heat for 5.5 – 7 minutes per side, flipping halfway through. Remove the meat from the skillet and tent with foil to rest.

 

Step 3 – Add the vegetables to the skillet and cook for about 6-7 minutes, until soft.

 

Step 4 – Slice the steak and serve alongside the vegetables and toppings.

Mexican Fajita Cooking Time:

Cooking times will vary slightly, depending on the cut and thickness of the steak. Use a meat thermometer (the ThermaPen is my favorite brand!) to check the temperature while cooking.

 

Here’s a guideline for Flank Steak measuring 1” thick.

 

Rare: 5.5 – 6 minutes per side (remove at 120)

Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)

Medium: 6.5-7 minutes per side (remove at 140)

Medium Well: 7-7.5 minutes per side (remove at 150)

 

Remember you must let your steak rest (covered with foil) for 7-8 minutes to re-distribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

How Do You Cut Flank Steak For Fajitas?

Always cut across the grain, no matter what cut of beef you go with. You’ll also want a sharp knife to slice them as thin as possible to avoid chewy meat. Some recipe call for slicing the beef before cooking, but I’m not a fan of this technique. All the good juice runs out while cooking and it won’t be as tender.

Steak Fajita Calories

Our steak fajita recipe calculates to only 287 per serving!! This does not include any toppings you may add, however.

Steak Fajitas and onions and peppers in a black cast iron pan

Print

Easy Skillet Steak Fajitas

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Tender, thinly sliced steak and healthy peppers and onions are coated in a knockout fajita seasoning mix to create Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. 
Course Dinner, Main Course
Cuisine Mexican
Keyword Bell Peppers, Cinco De Mayo Recipes, Fajitas Recipe, Flank Steak, Gluten Free Recipes, keto recipes, Low Carb Recipes, Mexican Recipes, Red Onions, Steak Recipes, Whole30 Recipes
Prep Time 10 minutes
Cook Time 20 minutes
MARINATING TIME: 2 hours
Total Time 2 hours 30 minutes
Servings 8 people
Calories 287kcal
Cost $28

Ingredients

Steak Marinade:

  • 2 Lbs Flank, Skirt, Sirloin or Flat Iron Steak (*Note 1)
  • 1/4 Cup Olive or Avocado Oil
  • 2 Tbsp Orange Juice
  • 2 Tbsp Lime Juice
  • 1 Tbsp Minced Garlic
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1/4 Cup Chopped Cilantro
  • Coarse Sea Salt, To Taste (*Note 2)
  • Black Pepper, To Taste

Fajita Vegetables:

  • 2 Tbsp Olive or Avocado Oil, Divided
  • 3 Large Bell Peppers, Cut Into Thin Strips
  • 2 Large White Onions, Sliced
  • Salt, To Taste

Instructions

  • Add the oil, lime juice, garlic, cumin, chili powder, paprika and cilantro to a small bowl and whisk to combine. Place the steak into a large bowl or large Ziploc bag and pour the marinade over the steak. If using a Ziploc bag, massage the bag to ensure the marinade covers the entire surface of the steak. If using a bowl, toss the steak to evenly coat.
  • Cover and marinate in the refrigerator for a minimum of 2 hours, if time permits.
  • Right before cooking, remove the steak and transfer to a large cutting board. Pat dry with paper towels. Season liberally with the salt and pepper.
  • Add 1 tablespoon of oil to a large cast iron skillet and heat over medium-high heat. Add the steak to the skillet and cook for 5.5-7.5 minutes per side, flipping halfway through. (*Note 3) Reference the cooking temp chart in the post if you’re unsure of the final temp you’re aiming for.
  • Use a meat thermometer to check the temperature. Remove the steak when it’s 5 degrees under what your desired final temp is. Place the steak on a large cutting board and tent with foil. Let rest for 7-8 minutes before slicing.
  • While the steak is resting, add 1 tablespoons of oil to the skillet and swirl to coat. Add the onions, peppers and salt, to taste. Cook, stirring occasionally, for approx. 6-7 minutes, until the vegetables are soft.
  • Remove the foil from steak and slice against the grain into thin strips. Serve alongside the cooked vegetables and any other toppings you prefer. Enjoy immediately!

Notes

Note 1 – Any of these cuts work for this recipe. I prefer flank steak for it’s mild beef flavor and lean meat.

Note 2 –  Using coarse sea salt (or Kosher) helps marinate the meat better than standard table salt. 

Note 3 –  Here’s a temperature guideline for flank steak measuring 1” thick. You will need to adjust depending on the cut and thickness of the steak you’re using. I HIGHLY recommend using a meat thermometer (Thermaworks Dot is what we use). 

  • Rare: 5.5 – 6 minutes per side (remove at 120)
  • Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)
  • Medium: 6.5-7 minutes per side (remove at 140)
  • Medium Well: 7-7.5 minutes per side (remove at 150)

Remember you must let your steak rest (covered with foil) for 7-8 minutes to redistribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

Nutritional information is calculated using flank steak and olive oil. No added salt was factored in nor were any toppings you choose to add. 

Nutrition

Calories: 287kcal | Carbohydrates: 9g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 77mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2185IU | Vitamin C: 84mg | Calcium: 45mg | Iron: 3mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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The post Easy Skillet Steak Fajitas (Low Carb and Whole30) appeared first on Foodie and Wine.

Originally posted at Foodie And Wine