STEAK FAJITAS

We are die hard fans of Latin American and Spanish foods and Steak Fajitas are a mouthwatering favorite.  Simple and easy to prepare, Steak Fajitas may just be the perfect meal for family dinner night.  This recipe is great to use as a base for experimenting with other vegetables.  Be fearless and creative! Our favorite standby is red and green peppers with onion.  It is equally fabulous with yellow squash, zucchini and onions.  It is so simple to saute vegetables in a skillet and serve along with the steak.   Quick and easy.  Buen Provecho!

STEAK FAJITAS (Paleo)  

2 lbs. flank steak (grass-fed is best!)
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
Sea salt & ground pepper
1 teaspoon paprika
1 teaspoon ground coriander
 juice from a fresh lime

1 sliced organic green bell pepper, sliced
1 sliced organic red bell pepper, sliced
1 sliced organic yellow bell pepper, sliced
1 yellow onion, sliced
3+ cloves of garlic, minced


* At night, before bed or in the morning before work... Mix the olive oil, vinegar and spices  in a small bowl.  Rub steak with the mixture cover tightly or seal in a Ziploc bag and allow to marinate 6-24 hours in the refrigerator.  
* Preheat grill or a hot cast iron skillet, coat with olive oil.  Cook steak covered for 3 minutes per side or until meat thermometer registers 145 degrees for medium-rare.  Transfer to a cutting board and let stand 10 minutes.
* In a hot cast iron skillet combine onions and peppers, toss with olive oil and garlic.  Cook over hot grill or stove until onions have caramelized and peppers are tender. 
* Thinly slice steak across the grain, drizzle with lime juice.
  
Serve steak with vegetables and add a large salad of mixed baby greens for a perfectly Paleo meal!   

As always, keep it simple and enjoy!


Photograph credit simplyrecipes.com 
Recipe adapted and Paleo-ized by w.lynne