Sizzlin’ Steak Fajitas

Tomorrow is Labor Day, signaling the end of summer. I can’t believe it went so quickly but I also can’t say I’m sad.  Bring on the sweater and boot weather, that’s my absolute favorite time of year. Today I kept looking out the window and seeing how gloomy and rainy it was an expecting not to start sweating immediately upon exiting my apartment. Nope, definitely not sad to say good-bye to the heat and humidity.

To celebrate the end of summer, I’m sharing a perfect summer recipe that you are sure to love – sizzlin’ steak fajitas! I have been making fajitas since I first started cooking Paleo (slash, started cooking. Period.) Chicken fajitas was a staple for us for the first couple of months of paleo, until my husband ate them on a night that he got the stomach flu. The fajitas didn’t make him sick but he then associated the taste with being sick. But fajitas are so easy and a great way to get some veggies in your belly so I decided to reintroduce them – with steak! Totally worked and he can once again eat fajitas! YAY! The problem was though, they always came out a little bit bland. I realized that seasoning my steak with salt/pepper just wasn’t going to cut it the same way it did with chicken. So I decided to give a marinade a shot.

And it worked! Turns out, marinade is the trick to an unbelievably tasty fajita! My boys could not get enough of this recipe – both wanted more after it was gone so I had to make it again today!

 


Sizzlin’ Steak Fajitas

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What you need

2 Flank Steaks

1 white onion, sliced thin

1 green pepper, sliced thin

1 red pepper, sliced thin

For the marinade

2 TBS olive oil

½ cup coconut amino teriyaki sauce, or preferred teriyaki

½ cup coconut aminos

3 cloves garlic, minced

2 TSP gluten free soy sauce

2 TSP lime juice

2 TSP raw honey

1 TSP garlic powder

1 TSP chili powder

1 TSP cumin

1 TSP crushed red pepper

¼ tsp salt

¼ tsp pepper

What to do

Put all marinade ingredients in a large gallon ziplock bag. Squish and shake to make sure it all gets good and mixed.

Place your flank steaks in the zip lock, make sure they are covered in marinade and put in the fridge overnight.

Heat a large skillet over medium-high heat with a few tablespoons of olive oil

Cut your steak into thin strips, against the grain

Add the steak to the skillet in one layer. Flip after about 5 minutes.

While the steak is still cooking, pour the rest of the marinade juices into the skillet

When the steak is about halfway done, toss your sliced veggies into the skillet and add a bit more salt and pepper.

Continue to flip/stir your steak periodically to make sure it and the veggies are cooking evenly.

When steak is cooked and veggies are soft, your fajitas are ready for action!


I’m on #teamwhiterice so we paired our fajitas with some delicious cilantro lime white rice. It wasn’t quite as delicious as Chipotles, because duh…. nothing is as good as Chipotle’s white rice. But, it did hit the spot. If you are one of those out there that is not on team white rice, I suggest pairing with cauli-rice. You just have to have some kind of rice with your fajitas!

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Let me know what you think if you try them! xx

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