A traditional California dish is grilled beef fajitas with a ton of vegetables. Cassava flour tortillas convert this dish to a gluten-free and paleo-friendly version.
It has become a summertime tradition to prepare (and consume) beef fajitas. I enjoy lighting the grill, inviting friends over, and enjoying a margarita (true story: I actually enjoy a margarita occasionally!).
My cassava flour tortillas, which are excellent for tacos and fajitas, have also won me a little bit of affection. What else do I adore? Creating a sizable double batch of the tortillas, then putting them in the freezer. This means that whenever I have a taste for a dish with Mexican influence, which happens pretty frequently, they are always ready. What can I say? I'm a native Californian!
This beef fajita dish comes together quickly if the tortillas are prepared in advance. Just combine the marinade ingredients in a ziplock bag and place the steak in the bag to marinate for 4 hours. Fire up the grill, cook the steak, combine the vegetables in a skillet, and slice up one or two avocados, and you're done.
But the marinade is what really sets this steak fajita recipe apart. The most flavorful steak fajitas are tangy, peppery, and lime-flavored. For the ideal steak fajita flavor, they are mixed with a little lime juice, cumin, and cayenne pepper. If you can take dairy, a sprinkling of goat cheese really finishes them off, but it is optional.
- 1 pound flank steak or skirt steak
- 1 onion, thinly sliced
- 3 bell peppers, thinly sliced
- 1 tablespoon extra-virgin olive oil
- ⅓ cup lime juice, from about 3 limes
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon gound cumin
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- cayenne pepper
- sour cream
- pico de gallo
- chopped fresh cilantro
- Add all of the marinade ingredients to a bowl or shallow dish and stir. Add the steak, toss to combine, and marinate for 1 to 4 hours.
- Heat a large skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes on each side. Remove the steak to a cutting board and let the steak rest for several minutes.
- While the steak is resting, heat the oil in the same skillet on medium-high heat. Add the onion and bell pepper slices and saute for 4 to 5 minutes, stirring frequently.
- When the onion and bell peppers are just about done, slice the steak into long, diagonal strips.
- Add the steak back to the skillet, and stir everything together.
- Serve immediately with tortillas and your favorite toppings, such as sour cream, pico de gallo, and avocado (or guacamole).