Steak Fajitas
Finger linking good, cooked to perfection, tender, juicy, melt in your mouth Flat Iron Steak marinated overnight in a zesty chipotle marinade, cooked quickly on high heat with charred vegetables and warm Tortillas makes for a mouthwatering weeknight dinner.
Not including marination time, this recipe takes 30 minutes to make, is simple to follow and delicious. Choose Grass Fed Beef, organic Vegetables, Flour or Corn Tortillas with minimal ingredients, organic Sour Cream and make your own Guacamole for a healthy protein and fiber rich dinner with amino acids, healthy fats, antioxidants and essential vitamins and minerals.
Organic Ingredients: serves 4
1 Lb Flat Iron Steak or Flank Steak or Skirt Steak
8 Flour or Corn Tortillas
2 Tbsp. Avocado Oil, for cooking
Marinade
4 Cloves Garlic
10 Approx. Oregano Leaves
1 Tsp. heaped Celtic Sea Salt
1 Tsp. heaped Chipotle Powder
1 Tsp. heaped Cumin Powder
2 Tbsp. Worcester Sauce
2 Tbsp. Apple Cider Vinegar
2 Tbsp. Extra Virgin Olive Oil
Veggies
1 Green Bell Pepper
1 Red Bell Pepper
1 Red Onion
1 Jalapeno (optional)
2 Cloves Garlic
1 Tsbp. Butter
Salt & Black Pepper to taste
I love these Flour Tortillas that contain only organic wheat, avocado oil, cassava flour, salt and water.
Method
Place Garlic and Oregano in a Pestle and Mortar and grind to a paste. You could also mince the Garlic and finely chop the Oregano.
Rub Garlic Oregano Paste all over Steak, both sides.
Place Steak in a glass container with a cover and add Olive Oil, Worcester Sauce and Apple Cider Vinegar.
Mix well, cover and refrigerate over night or for 8 hours flipping once half way through marination.
Remove marinated Steak from fridge 1 hour before cooking. This is fundamental when cooking meats quickly on high heat, for even cooking.
Cook steak in a hot cast iron skillet in Avocado Oil on high heat for approx. 5 minutes per side. Lower the heat if Steak starts to burn.
Leave Steak to rest on a chopping board for 10 minutes before slicing against the grain into thin strips. Important to slice against the grain, look up a youtube video on how to do this if you don’t know how.
While Steak is resting, sauté Vegetables on high heat in the residual cooking oil.
Chop your Peppers and Onion into even strips and crescents. Cut the Jalapeño in half if using and mince or grate the Garlic.
Scrape Skillet and discard any burnt bits. Sauté Veggies on high heat for a few minutes, mixing every now and then, until they start to char. Add butter, cook for a minute more and plate.
Heat Tortillas stove top in a pan for under a minute per side on high heat.
Serve Steak Fajitas and Veggies served with Guacamole, Sour Cream and warm Tortillas.
Place Garlic and Oregano in a Pestle and Mortar and grind to a paste. You could also mince the Garlic and finely chop the Oregano
Rub Garlic Oregano Paste all over Steak, both sides
Add Salt, Cumin and Chipotle
Place Steak in a glass container with a cover and add Olive Oil, Worcester Sauce and Apple Cider Vinegar
Mix well, cover and refrigerate over night or for 8 hours flipping once half way through marination
Cook steak in a hot cast iron skillet in Avocado Oil on high heat for 5 minutes per side
Leave Steak to rest on a chopping board for 10 minutes before slicing against the grain into thin strips
Chop your Peppers and Onion into even strips and crescents. Cut the Jalapeño in half if using and mince or grate the Garlic
While Steak is resting, sauté Vegetables on high heat in the residual cooking oil
Saute for a few minutes, mixing every now and then until the veggies start to char
Fajita vegetables, charred, plated and ready
Steak Fajitas and Veggies served with Guacamole, Sour Cream and Tortillas
Steak Fajita Wrap