Servings: 6 meals
Calories: 630kcal
Ingredients
- 12 Siete Cassava Tortillas or tortillas of choice
- 2 pounds skirt steak trimmed of fat and tendons
- 1 medium red bell pepper sliced into ½" strips
- 1 medium yellow bell pepper sliced into ½" strips
- 1 medium green bell pepper sliced into ½" strips
- 1 large white onions sliced into ½" strips
- ½ bunch Fresh cilantro
- 2 limes quartered
- 1 tablespoon avocado oil
- 1 teaspoon ground black pepper
- ½ teaspoon Sea Salt
Marinade
- ⅓ cup tamari
- ½ cup avocado oil
- ⅓ cup fresh lime juice about 4 limes
- 2 tablespoon Coconut Sugar
- 2 teaspoon Minced Garlic
- 1.5 teaspoon cumin
- 1.5 teaspoon Chili Powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried orgegano
Optional, for serving
- sliced avocado
- salsa
- Sour Cream or greek yogurt
Instructions
- In a large bowl/baking dish, whisk together all marinade ingredients until combined.
- Place skirt steak in marinade dish, flipping over a couple times until well-coated in marinade mixture. Cover and place in fridge to marinate for 4 hours to overnight.
- When skirt steak has finished marinating and ready to cook, remove from marinade (discard marinade) and pat steak dry with a paper towel.
- Next, heat grill to high (~600℉—700℉).
- Once heated, place skirt steak onto grill. Cover with grill lid and let steak sear/cook for ~5 minutes on each side until reaching internal temperature of ~170℉ (for medium cooked), or adjust time until cooked to desired level.
- Remove steak from grill (but don’t turn grill off) and let skirt steak rest on a plate or cutting board for ~5–10 minutes, prior to cutting so as to retain moisture and flavor.
- While the meat rests, place a large cast-iron skillet on still heated grill — once skillet has heated up, add oil and veggies. Cook for ~10 minutes, or until tender, but firm, and lightly charred.
- While the veggies are cooking, also place tortillas straight onto the grill and lightly char/heat them on each side (~1-2 minutes per side). Then, set tortillas aside.
- Once rested, slice steak against the grain into ¼” thick strips (drizzle any juices on top of cut strips for added flavor and moisture.
- When ready to eat, assemble fajitas by placing veggies and steak strips onto tortillas, top with cilantro, squeeze of lime, and any optional ingredients.
- Serve, store, and enjoy!
Notes
Nutrition for 1 out of 6 servings (not including optional sides)
34.2g Protein | 37.8g Carbs | 37.1g Fat | 5.5g Fiber | 630 Calories
Nutrition
Serving: 1meal | Calories: 630kcal | Carbohydrates: 37.8g | Protein: 34.2g | Fat: 37.1g | Fiber: 5.5g
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