Fajitas are one of the main dishes that I order when we go out to eat because they are so Paleo-friendly. I love the moment when you realize that the waiter is bringing your food to the table, with a sizzling hot plate. So of course I wanted to try making them at home. The key to great fajitas is to marinate the vegetables as well as the meat, and to then to serve it sizzling hot.
To make the fajitas, first you marinate the meat and the veggies in the refrigerator for an hour. (So make sure to add that time into your prep.) If you do not have a Paleo-friendly version of Worcestershire sauce on hand for the marinade (most store-bought versions contain sugar) you could use coconut amines instead. For the vegetables, you could easily add any of your favorites along with the onion and bell peppers. The more colorful, the better. Diced zucchini or sliced mushrooms often find their way into fajitas that I am making, depending on whatever I have in the fridge.
The veggies are quickly cooked in the skillet first. You don’t want them to get soggy – they should still have a little crunch. The steak is next, seared on both sides for 3 minutes or so to achieve a medium-rare doneness. You can always cook it longer as well if you prefer.
In this recipe, the fajitas are eaten with a lettuce wrap. You could eat also eat only the steak and veggies mixed together on your plate, as I usually end up doing by my third helping, when I’m full but can’t stop eating the delicious food. And it is easy to share this recipe with kids who want to pick out certain food, or with other adults who want to use tortillas to wrap the fajitas. Another option is to whip up some Paleo tortillas of your own, perhaps while the steak marinates in the refrigerator. The versatility of fajitas is one of the reasons I enjoy making them so much, along with the fact that they are so tasty of course.
- 2 lbs. flank steak
- 1/3 cup extra virgin olive oil
- 2 tbsp Paleo Worcestershire sauce
- 1/4 cup fresh lime juice
- 3 cloves garlic, minced
- 2 tsp honey
- 2 tsp cumin
- 2 tsp chili powder
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp coconut oil, divided
- Avocado, for serving
- Cilantro, for serving
- Stir together the olive oil, Worcestershire sauce, lime juice, garlic, honey, cumin, chili powder, red pepper flakes, salt and pepper in medium bowl. Pour half of the marinade into a separate bowl. In one bowl, place the steak and turn to coat. In the other bowl, place the veggies and toss to coat. Cover both bowls and place in the refrigerator to marinate for 1 hour.
- Melt one tablespoon of coconut oil in a large skillet over medium heat. Add the marinated veggies and sauté for 3-4 minutes, until just cooked but still crispy. Remove from the skillet to a plate. Set aside.
- Melt the remaining tablespoon of coconut oil in the same skillet and add the steak. Cook for 2-3 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice the meat into thin strips against the grain. Serve with veggies and lettuce wraps, topped with avocado and cilantro.
|Vitamin A||30.3 µg|
|Vitamin C||28.3 mg|
|Folic Acid (B9)||21.6 µg|