Steak Fajitas

Paleo steak fajitas are a staple of quick and easy meal preparation, and found their way onto my childhood dinner table more times than I could count. But what makes these do-it-yourself dinner treats so easy is the pre-packaged preservative packed tortilla package and sauce packet sitting idly in the pantry until Fajita Friday. Take that away and you may be looking at an unexpected culinary feat.

But fear not. With healthy processed-food-free Paleo living, we have found a way to inject all the fun, flavor and functionality of our fajita favorites while staying true to our wild roots. The almond and coconut flour tortillas are a great wheat flour substitute, and homemade fajita sauce will top off your night and your beef and veggie stir-fry. So give these big steak fajitas a try. Or make them more bite size for the little tykes, or ones with tiny appetites.

Steak Fajitas

Difficulty: Medium

Total Time to Make: 35 minutes

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4 small or 2 large tortillas

Ingredients

Steak Fajitas

Steak Fajitas

Tortilla

Filling

  • 8 oz lean grass fed beef steak (bison or buffalo steak)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium red onion
  • 2 gloves garlic, minced
  • 1 tablespoon cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2  teaspoon sea salt
  • 2 tablespoons cold pressed olive oil

Fajita Sauce

  • 1/2 can (4 oz) organic tomato sauce, low sodium
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder

Instructions

  1. Heat two medium frying pans over medium-high heat, and coat one with 2 tablespoons of coconut oil.
  2. Heat a small pot on medium heat and add all of the Fajita Sauce ingredients. Let simmer and reduce, stirring occasionally throughout cooking process.  Or use pre-made fajita sauce.
  3. Cut bell pepper in half and remove seeds, veins and stem. Slice beef, bell peppers and onions into fairly equal slices. Mince garlic. Add all Filling ingredients to a medium bowl and toss until well coated. Set aside.
  4. For Tortillas, whisk together eggs, olive oil and 1/4 cup water in medium bowl. In a separate bowl, blend coconut flour, almond flour, flax or chia seed, and baking powder.
  5. Slowly whisk as you pour dry into wet ingredients. If the batter appears too thick to spread fairly thin in the pan, then add water 1 tablespoon at a time. Do not exceed 4 tablespoons.
  6. Use a ladle or dry measuring cup to pour 1/4 cup of batter onto a hot oiled pan. Tilting the pan in a circular motion as you pour so the batter spreads out thinly.
  7. Cook the batter for about 2 minutes or until slightly golden and firm. Flip tortilla with tongs or spatula and cook for another 2 minutes.
  8. While the tortillas are cooking, dump the Filling ingredients into the second pan. Sauté until the beef is cooked through and the veggies are tender, stirring occasionally with a wooden spoon or tongs. Turn off the heat. Fajita beef is best at about medium-well. Any more well done and it becomes dry and tough.
  9. When the tortillas are toasted and cooked through remove and place them on a paper towel or parchment. Cook the remaining batter for 2 minutes on each side.
  10. Turn off the heat for the Fajita Sauce when it is sufficiently reduced.
  11. Fill the warmed tortillas with meat and veggies and spoon on some Fajita Sauce. Roll the Filling up in the Tortilla and serve warm.  Enjoy!

Steak fajitas are a perfect end to a hectic week. It’s as simple as slice, stir and fry.  Tender seasoned beef and sautéed veggies in a savory and flavorful sauce is so comforting, you’d think it’s bad for your body. But with these helpful hints guided by honest Paleo living, you’ll be well on your way to a healthier body without ever having to look back on those plastic packages. Except for maybe a pack of napkins. You may need them to keep your face clean. But you’ll have no problem cleaning your plate.

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Fajitas

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