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
This is a multi-step recipe; make sure to pay close attention! 🙂
Check out some variations that I have suggested below.
- A handful of any fresh or dried herbs you might have on hand: parsley and thyme are my favorites.
- 1 Tablespoon onion powder and/or chopped green onions
- Dash of Tobasco sauce (or a couple shakes of cayenne pepper)
- 3 Tablespoons honey – raw honey is always best OR palm sugar
- 1/2 cup or so of fermented soy sauce
- Juice from 1 large lemon or lime
- A few glugs of Olive oil, probably 1/2 cup or so (The kind you use makes a huge difference in the amount of nutrients!)
- Fresh garlic, crushed – 4 cloves or so
- Optional: 1 Tablespoon grated fresh ginger OR 1 teaspoon dried ginger
- 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.
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 caramelized – yum!)
- Chopped organic lettuce, something crispy like romaine is best
- Cilantro-lime rice or Spanish rice
- Guacamole inside the tortilla or on the side
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. Keep refrigerated. Each day flip the meat over, to make sure all sides get all the flavors and herbs on it.
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.
Serving day instructions:
Prepare your sides and toppings 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.
Did you make a real food recipe?
- To make this a grain-free meal, I eat the fajitas without a shell, and instead eat it in a bowl with the rice, some lettuce, and all the other toppings. 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!
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