Steak, Poblano, and Mushroom Fajita Skillet

In a small bowl, whisk together 2 tablespoons of the oil, kosher salt, pepper, oregano, paprika, cumin, and chili powder.

Place steak in a large bowl and pour seasoning over the top. Using clean hands, toss and rub the mixture until it is evenly coated all over the steak. Set aside and let marinade at room temperature for 30 minutes, or in the fridge for 4-24 hours.

Meanwhile, in a bowl using the back of a fork or a potato masher, mash up avocados. Add lime juice, cilantro, and kosher salt and pepper (to taste). Stir until well combined. Set aside.

Heat a cast iron skillet over medium-high heat. When hot, place marinated steak into the skillet and sear on each side until steak is browned on both sides and cooked medium (about 4 minutes per side). Transfer the cooked steak to a cutting board and tent with foil. Let rest while you cook your vegetables.

In the same skillet, reduce heat to medium. Add 2 more tablespoons of oil with the sliced poblanos and onions. Saute for about 3 minutes, then add the mushrooms and garlic. Continue to saute until the veggies are tender (but not soggy), about 4 more minutes

Slice steak thinly against the grain. Place sliced steak (and any juices from the steak) into the skillet and toss once more with the veggies and the juice of 1 lime. Remove from heat and serve immediately.

Serve in grain-free tortillas (I love Siete Brand), in butter lettuce cups, on top of a salad, or just by itself with the easy guacamole! Enjoy!