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!
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are… Check out these affordable interactive easy-to-use meal plans where the work is done for you! Also read over my review to see what I thought of it.