Grassfed Steak Fajitas
We bought 1/8 of a grassfed cow last month, it was around 40 pounds of meat, and some of the cuts were not ones I usually buy. We have two packages of ‘fajita meat’ so I started looking around for recipes. I found a few that I tweaked together, and added in what veggies we had in the house to make this. I’m not eating grains at the moment so I just had mine on a plate with a little shredded raw cheddar and they were delicious. We all like them so much that I made it again a week later.
NOTE: What you see in the pictures is double the steak and the marinade ingredients listed. I wanted leftovers.
1 pound grass fed flank steak or skirt steak, cut into strips.
A few tablespoons of Olive oil
Juice of 1 organic lime
2 cloves organic garlic
½ teaspoon ground cumin
½ tsp chili powder
1/4 cup chopped fresh organic cilantro, including stems
1 large organic yellow onion
2 large organic bell peppers (I used one yellow, one red)
3 organic scallions
2 organic zucchini, cut into little stick shapes
1 Tablespoon of organic Coconut oil
Tortillas, brown rice or on their own.
The meat we had was already cut into strips so I put it into a glass dish and tossed the meat with the marinade. I covered it and let it marinate for a few hours in the refrigerator.
First I cooked the meat in a large frying pan with a little coconut oil, until cooked through, it took around 10 minutes. Then I took the meat out of the pan and set it aside, covered to stay warm.
Next I cooked the veggies in the same pan, with a little more coconut oil and cooked until they were done. Then I added the meat back into the pan and mixed them both together.
You can serve them with tortillas, brown rice, or as they are. They’re wonderful with a little cheese and salsa. Guacamole would be great too. Enjoy!
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