Amazing Grass Fed Fajita Bowls
Ingredients
- 1½ lbs. Grassfed skirt steak, cut into strips diagonally against the grain
- 1 whole Organic white onion julienned
- 1 whole Organic red bell pepper julienned
- 1 whole Organic yellow bell pepper julienned
- 3 tbsp. EVOO
- 2 cloves garlic minced
- 1 whole lime juiced
- 1 tsp. cumin
- 1 tbsp. Cajun seasoning (Trader Joe's has the best!)
- 6-8 leaves Organic butter lettuce
- salt
- pepper
- Garnish
- Guac or avocados
- Pico de gallo or salsa
- Pickled jalapeños
- Lime wedges
- Fresh cilantro
- Coconut flour tortillas
Instructions
- Place the sliced skirt steak in a bowl, add lime juice and 1/2 tbsp Cajun seasoning, set aside
- Heat a cast-iron skillet to medium heat with 1 tbsp EVOO, add onions and sauté for 2 minutes
- Add the bell peppers, garlic, cumin, the other 1/2 tbsp of Cajun seasoning
- Remove from pan, set aside
- Heat another tbsp of EVOO to medium-high heat, add steak and brown for 2 minutes
- Add the veggies back to the pan with some S&P, and perhaps more lime juice for flavour for 3 minutes
- Make sure the meat is just losing it's pink on the inside
- Serve immediately in lettuce leaves (double layer works best) and garnishes
Notes
I should have used a green bell pepper for color Here's how to make coconut flour tortillas which adds a bit of pain in the ass to this recipe but they fab: http://simplypaleo.com/how-to-make-coconut-flour-tortillas/ (link no longer working)