Skirt steak fajitas are on the menu, and you’re gonna love them!
Steph’s note: I’m really excited to bring you a teaser recipe from my friend Jenny Castaneda’s new cookbook, One-Pot Paleo: Simple to Make, Delicious to Eat, and Gluten-Free To Boot! Jenny runs the blog Paleo Foodie Kitchen, and she worked really hard to bring you recipes that could be crafted in one cooking vessel.
It’s a perfect fit for people who love stupid-easy recipes. One-Pot Paleo releases on Tuesday, May 26, 2015, so make sure you pop over and pre-order it now! The food’s awesome, the pictures are gorgeous, and I know you’re going to love it.
Why I Love These Skirt Steak Fajitas
I order fajitas all the time when I eat out because they’re paleo friendly. When I make this dish at home, I forgo the pre-made seasonings with unhealthy additives and opt for fresh ingredients to make a simple marinade.
Ordinary skirt steak comes out tender with a warm, citrusy favor and a little bit of kick thanks to some cumin, chili, cilantro and lime.
You’ll know you’re in for a special treat because your entire house will smell so good while the meat is searing on the hot cast-iron pan. Triple the amount of vegetables, and you won’t even miss the tortillas or beans!
What to Serve These Steak Fajitas With
Remember to go order One-Pot Paleo so you can enjoy 80+ simple and flavorful meals just like this one.
Skirt Steak Fajitas (Paleo, Gluten-Free)
Make this Skirt Steak Fajitas recipe from the One-Pot Paleo Cookbook. They taste better than restaurant fajitas, and they're super healthy. These steak fajitas are paleo, gluten-free, and whole30 friendly. Plus they're easy and delicious!
For the Marinade:
- 6 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1/4 cup coconut aminos
- 1-1/2 tsp cumin
- 1 tsp chili powder
- 1/4 c cilantro, chopped
- 2 limes zest and juice
For the Fajitas
- 1-1/2 lb skirt steak
- Sea salt
- Black pepper
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 onion large, sliced intro strips
- 2 jalapeño peppers stem and seeds removed, sliced into strips
- 2 avocados sliced
- 1 tomato large, chopped
- 1/4 c cilantro chopped
- Combine all the marinade ingredients in a gallon-sized (3-3/4 L) ziptop plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place in the fridge to marinate for 1 hour.
- Heat a cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest.
- While the skirt steak is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion and jalapeños. Add the marinade that was used for the meat and saute vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato, and cilantro.
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