• Skirt Steak Fajitas Recipe

    Skirt steak fajitas are on the menu!

    Skirt Steak Fajitas | stupideasypaleo.com

    Steph’s note: I’m really excited to bring you a teaser recipe from my friend Jenny Castaneda’s new cookbook, One-Pot Paleo: Simple to Make, Delicious to Eat, and Gluten-Free To Boot! Jenny runs the blog Paleo Foodie Kitchen, and she worked really hard to bring you recipes that could be crafted in one cooking vessel.

    It’s a perfect fit for people who love stupid-easy recipes. One-Pot Paleo releases on Tuesday, May 26, 2015, so make sure you pop over and pre-order it now! The food’s awesome, the pictures are gorgeous, and I know you’re going to love it. 

    I order fajitas all the time when I eat out because they’re Paleo compliant. When I make this dish at home, I forgo the pre-made seasonings with unhealthy additives and opt for fresh ingredients to make a simple marinade.

    Ordinary skirt steak comes out tender with a warm, citrusy favor and a little bit of kick thanks to some cumin, chili, cilantro and lime.

    You’ll know you’re in for a special treat because your entire house will smell so good while the meat is searing on the hot cast-iron pan. Triple the amount of vegetables, and you won’t even miss the tortillas or beans!

    Skirt Steak Fajitas | stupideasypaleo.com

    Of course, if you’re looking for a great paleo-friendly tortilla recipe, I’ve got you covered with my Simple Paleo Tortillas.

    Skirt Steak Fajitas

    Preparation 1 hour 2017-03-29T01:00:00+00:00
    Cook Time 15 mins 2017-03-29T00:15:00+00:00
    Serves Serves 4     adjust servings

    Ingredients

    • For the Marinade
    • 6 cloves garlic, minced
    • 1/4 c (60 mL) extra virgin olive oil
    • 1/4 c (60 mL) coconut aminos
    • 1-1/2 tsp (5 g) cumin
    • 1 tsp chili powder
    • 1/4 c (10 g) cilantro, chopped
    • Juice and zest of two limes
    • For the Fajitas
    • 1-1/2 lb (675 g) skirt steak
    • Sea salt
    • Black pepper
    • 1 red bell pepper, sliced into strips
    • 1 yellow bell pepper, sliced into strips
    • 1 green bell pepper, sliced into strips
    • 1 large onion, sliced intro strips
    • 2 jalapeños, stem and seeds removed, sliced into strips
    • 2 avocados, sliced
    • 1 beefsteak tomato, chopped
    • 1/4 c (10 g) cilantro, chopped

    Instructions

    1. Combine all the marinade ingredients in a gallon-sized (3-3/4 L) ziptop plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place in the fridge to marinate for 1 hour.
    2. Heat a cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest.
    3. While the skirt steak is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion and jalapeños. Add the marinade that was used for the meat and saute vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato, and cilantro.

    by

    Skirt Steak Fajitas | stupideasypaleo.com
    Skirt Steak Fajitas
    Author: Jenny Castaneda – One-Pot Paleo Cookbook
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4
    Ingredients
    • For the Marinade
    • 6 cloves garlic, minced
    • 1/4 c (60 mL) extra virgin [url href=”http://amzn.to/17eyT9b” target=”_blank”]olive oil[/url]
    • 1/4 c (60 mL) [url href=”http://amzn.to/18coWKA” target=”_blank”]coconut aminos[/url]
    • 1-1/2 tsp (5 g) cumin
    • 1 tsp chili powder
    • 1/4 c (10 g) cilantro, chopped
    • Juice and zest of two limes
    • For the Fajitas
    • 1-1/2 lb (675 g) skirt steak
    • Sea salt
    • Black pepper
    • 1 red bell pepper, sliced into strips
    • 1 yellow bell pepper, sliced into strips
    • 1 green bell pepper, sliced into strips
    • 1 large onion, sliced intro strips
    • 2 jalapeños, stem and seeds removed, sliced into strips
    • 2 avocados, sliced
    • 1 beefsteak tomato, chopped
    • 1/4 c (10 g) cilantro, chopped
    Instructions
    1. Combine all the marinade ingredients in a gallon-sized (3-3/4 L) ziptop plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place in the fridge to marinate for 1 hour.
    2. Heat a [url href=”http://amzn.to/1chsgWq” target=”_blank”]cast-iron[/url] pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest.
    3. While the skirt steak is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion and jalapeños. Add the marinade that was used for the meat and saute vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato, and cilantro.
    Notes
    Steph’s note: Make prep even easier by slicing your veggies ahead of time and storing in a ziptop bag in the fridge for up to 3 days.[br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/Hqk6Pj” target=”_blank”]Juicer[/url][br]Ziptop plastic bag[br][url href=”http://amzn.to/1chsgWq” target=”_blank”]Cast iron pan[/url][br]Foil[br]Large serving plate

    Remember to go order One-Pot Paleo so you can enjoy 80+ simple and flavorful meals just like this one.

    Pin this Skirt Steak Fajitas recipe for later.

    Skirt Steak Fajitas Recipe | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    20 thoughts on “Skirt Steak Fajitas Recipe

    1. I am starting Crossfit on-ramp on june 1st and also want to buckle down on the whole 30 for june (have been easing into it for a while) I’ll definitely be making a lot of your recipes! They are my favorite. I made the cinco de mayo burgers and they were insane. This looks just as lovely. thanks for making such easy to follow, delicious recipes!

    2. We have our own beef butchered and get a variety of steaks, but I have never seen a skirt steak. Are there other names for it?

    3. Just an FYI – a great place to find skirt steak is at a Mexican grocery store…they also call it Arrachera. I also brown the meat and throw it in the slow cooker for the day and add the peppers and onions about half way through…the meet is much more tender this way.

    4. Hey Steph! I just got ur cookbook and am really loving it so far! I’m on vacation and basically read the whole thing while I was at the pool earlier lol! Anyway, I have a serious question to ask…I’m not anorexic, but I am very “belly” conscious to the point that I make concessions with the food I eat and SUBSTITUE lower carb or fat options. I don’t restrict, that’s why I say I’m not anorexic. This all started when I discovered that the way to treat my IBS was by eating a low fodmap diet. Once I did that, all my belly bloat went away and I really enjoy the way I look overall right now. However, I AM underweight (I fluctuate between 114-119 and I’m 5’8″). I used to count macros all the time but have stopped. But the macros in ur book are confusing and somewhat scary to me. When u wrote “total recipe macronutrients” does that mean that’s the macros for the entire recipe or for each SERVING of the recipe? Some of them don’t add up to me…meaning that if it’s for each serving then the numbers sometimes look to be inaccurate. I really don’t want to count them myself tho…its a bad trap for me to do that.

      1. Hi Nicole,

        Thanks for your support!

        The macros were calculated by a third-party and I did my best to proofread them for no glaring mistakes but at some level, there’s always estimation involved. You don’t have to count macros to use the recipes in this book. Which ones look wrong to you?

        Yes it is “per serving” as stated in the book.

        If you are physically active, I would caution against lowering your carbs too much. If you need some support around this, I can refer you to coaches / nutritionists that can help because it sounds like you may have some fears around food that honestly do not sound healthy to me. I’m sorry to be frank because I don’t know anything else about you other than what you’ve told me, but you’ve mentioned a couple things that sound like red flags to me. If you’d like to take the conversation off-line, feel free to send me an email through the contact form.

        Respectfully,

        Steph

        1. Hey Steph, ok, for example…the pizza burger bites: 16/44/2 is there really 44 fat in one serving? And if that’s used a preworkout snack would u pair it with another protein or is 16g enough? And the tender Asian flank steak: 45/36/12 One pound of steak for two servings seems like a lot. I mean at least for me to try and eat 8 oz in one sitting would be really hard. But I see where the fat is coming from since there’s only 1tbsp coconut oil and 2tsp sesame oil. And I want to clarify that I’m not arguing, just clarifying. I’m really struggling with just letting things go and just plain old freaking eat ?

          1. There are olives in those and it depends on which leanness of meat you use. I don’t know what they used to calculate the macros for that stuff, honestly. If 8 oz is too much, then divide that up and make 3 or 4 servings. The very hard part about this is that everyone has different quantities they eat. This is to give folks a general idea. I hope that makes sense. Again, for the fat, I don’t know which leanness of steak they used.

            I understand. I just want you to know that these are a general estimate and if you want to track macros extremely specifically, you’d want to use your own calculations.

            I can sense that you are having a hard time with letting go of that. I can suggest some awesome coaches if you send me an email. <3

    5. This is seriously the best fajita recipe ever! I did exactly what you did and made a chicken batch and a flank steak (couldn’t find skirt steak at Trader Joe’s) and the whole family LOVED it! It’s so fresh and everyone can assemble their own!

    6. Is it possible to over marinade the steak? I’d like to prep it the night before which would be close to a 24 hour marinade time.

      thanks!

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