We love fajitas around here, and have got them down. Every one of us go wild over this meal, and Kent and I agree that we’d rather have these fajitas with marinated grass-fed flank steak than a regular steak any day, it’s so flavorful!
Fajitas with Grassfed Flank Steak
- A handful of any fresh or dried herbs you might have on hand: parsley and thyme are my favorites.
- 1 T. onion powder
- Dash of Tobasco sauce (or a couple shakes of cayenne pepper)
- 3 T. honey – raw honey is always best
- 1/2 c. or so of fermented soy sauce
- Juice from 1 large lemon or lime
- A few glugs of Olive oil, probably 1/2 c. or so (The kind you use makes a huge difference in the amount of nutrients!)
- Fresh garlic, crushed – 4 cloves or so
- A grassfed flank steak — however much meat is enough for your family – we use 3 of them for our family of 6 because we like leftovers, so I use 2 lemons or limes and add extra olive oil. Here’s where to buy healthy, safe meat online if you don’t have a good local source.
- Between one and three days before serving (the longer the better), marinate your grassfed flank steak in the above marinade. You can use a big 2 gallon baggie or a big bowl. Just mix up the marinade and make sure the meat is covered.
- I love trying new marinades, so please share your favorite recipe in the comments! I normally use some variation of the above ingredients, and amounts aren’t exact – just make sure you have enough marinade to cover the meat well.
- Keep refrigerated.
- Each day flip the meat over, to make sure all sides get all the flavors and herbs on it.
Serving day ingredients:
- Homemade tortillas or sometimes I’ll get these spelt tortillas.
- Optional sides (we have all of these usually!):
- sour cream (never low-fat, but you know that by now)
- salsa (try homemade salsa!)
- shredded cheese (from pastured cows if possible)
- stir-fried bell peppers with onions (stir-fry using just olive oil with sea salt & pepper ’til onions are carmarlized – yum!)
- Chopped organic lettuce, something crispy like romaine is best
- Cilantro-lime rice or Spanish rice
- Guacamole inside the tortilla or on the side
Serving day instructions:
- Prepare your sides as indicated in the links above.
- Grill slowly over indirect heat until it’s done the way you like it. Remember it cooks a little more after you pull it off. (Hey Stanley, any other tips for us?)
- Slice thin pieces of steak diagonally. This really does make a difference in the tenderness of the meat for some reason.
- Serve on tortillas with any sides that you like.
- To make this a grain-free meal, I eat the fajitas without a shell. It’s SO good that way and in my opinion, especially with plenty of fried peppers and caramelized onions, you really don’t need the shell!
- You could also make these with chicken. Just stir fry strips of chicken in some Mexican spices like cumin, a little chili powder, sea salt, all in ghee or olive oil.
- Learn more about cooking Tender Grassfed Meat: Traditional Ways to Cook Healthy Meatin Stanley Fishman’s book! (You really do have to cook grassfed differently than conventional meat.)
- Similar recipe: Easy Shredded Chicken Tacos
- Lots more main dish recipe ideas are at that link!
If you make your fajitas differently, let me know how you do it!
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