Grass Fed Beef Skirt Steak Fajitas
Jamie Maitland is a dynamic health and wellness entrepreneur known for her bold "Use Your F*ing Brain!" mentality and innovative approach to fitness and nutrition. As the founder of The Office Health, a premium wellness brand offering organic food products, supplements, and holistic coaching, Jamie empowers individuals to achieve meaningful, lasting results. Featured in Forbes and Well + Good, her mission is to shift the health paradigm by promoting conscious living and redefining what it means to live well.
Skirt steak is low in calories, high in protein, and a great source of vitamin B12. If you don't want to use the cassava tortillas you can always opt out and just do the steak and veggies!
Ingredients
Utensils
- medium bowl
- freezer bag
- grill or skillet
Instructions
Gather all ingredients, then season both sides of the steak and set aside.
In a small dish, mash the minced garlic with 1 tsp of salt to create a paste. In a large, heavy-duty freezer bag, combine the garlic paste, lime juice, oil, coconut aminos, olive oil, cumin, and chili powder, Seal and shake to combine.
Place the steak, peppers, onion, and cilantro in the bag. Squeeze out the air, and turn to coat the meat and vegetables. Refrigerate for at least two hours, or a maximum of four, allowing everything to marinate.
Heat up your grill or skillet. Remove the skirt steak from the marinade and place in on a platter, shaking off the liquid and reserving the marinade with the vegetables.
Heat a large skillet over high heat. Drain the vegetables and cilantro & pat them dry with paper towels. Saute the vegetables until crisp-tender. Remove from the heat. Season to your liking and set aside.
Grill your skirt steak until medium-rare, about 2-3 minutes per side.
Serve immediately with warm homemade tortillas, seared vegetables, fresh lime, or any other toppings of your choice.
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