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Flank Steak Fajitas

The first Paleo meal that I ate after more than 20 years as a sort of vegetarian was steak fajitas. And they were awesome! Fajitas are great because they’re easy to make and they’re delicious. This recipe takes a bit more prep time than many of the others I’ve posted recently but it’s worth it. Usually I saute the veggies in a skillet. This time I grilled them and I think they’re even better that way. Find a good cut of grass fed beef and grill that too and you’ll have a gourmet meal that puts most restaurants’ fajitas to shame.  

Prep time: 20 minutes

Cooking time: 15-20 minutes for the veggies, 8-12 minutes for the steak depending on the cut.

Serves: 6

 

Ingredients

  • 2 pounds grass fed beef steak. I used flank steak for this recipe.

 

Rub ingredients

  • 1 T garlic pepper

  • 1 t garlic salt

  • ½ t onion powder

  • ½ t ancho chili powder

  • ½ t cumin

  • ½ t adobo seasoning

  • 1 t Himalayan salt or sea salt

 

Vegetables

  • 2 large sweet or yellow onions

  • 2 red bell peppers

  • 1 yellow bell pepper

  • 1 orange bell pepper

  • 2 medium zucchini

  • 2 - 3 Tablespoons of extra virgin olive oil

  • Himalayan salt or sea salt to taste

  • Freshly ground pepper to taste

  • About 1 teaspoon of cumin

 

Instructions

  • In a small bowl, mix together the rub ingredients

  • Sprinkle the rub on both sides of the steak and refrigerate at least an hour. You can do this even 2 or 3 days ahead of time if you want. The longer the better.

  • Warm a grill to about 350 degrees (You can also cook in a cast iron skillet on medium high heat on the stove)

  • Coarsely slice the onions

  • Clean and slice the peppers

  • Slice the zucchini into strips about 3 inches long x ½ inch thick

  • Place all sliced vegetables in a large bowl

  • Add olive oil

  • Add salt, pepper and cumin to the vegetables and stir well to coat

  • Remove the steak from the refrigerator so that it can warm up to room temperature

  • Place the vegetables on a grill plate and stir frequently. Vegetables should be crisp and browned around the edges in 15-20 minutes

  • Place the steak on the grill and turn over after about 4 minutes. If you have a meat thermometer, use it! Steak is ready (rare) when the temperature at the center is 130 degrees

  • Remove the steak from the grill and let it rest for 5 minutes.

  • Slice the steak into strips about 2 inches long x ½ inch

  • Place a portion of the grilled vegetables on a plate and top with grilled steak

  • Garnish with avocado and salsa