Grilled Steak Fajitas is an easy recipe that our family loves all year round. Easily made Paleo with grain-free tortillas & dairy-free by omitting the cheese.
“It’s October Rashele.” I know. I know. A Grilled Steak Fajitas recipe in October doesn’t seem right. But . . . hear me out: these fajitas are like a meat lover’s heaven & the dinner comes together super easy.
In truth, I actually had the absolute best gluten-free pumpkin waffles (low carb & no sugar) planned for you this week. I made the waffles but photographing them just didn’t happen.
What DID happen was two new teeth for my almost 15-month-old & a whole lot of baby holding, baby wearing, baby cuddling, & busting out all the natural mama hippie teething remedies. Oh – and our almost 3-year-old suddenly no longer needs a nap which means I have a recipe developing & photography styling sidekick every afternoon.
So here’s to grilling in October, an amazingly easy recipe, and hoping that either you or your spouse is willing to grill all year round like my husband is!
Start off with crisp, organic peppers & onions. Slice them by hand or run them through a food processor. Peppers are just loaded with vitamin C, so if you make this recipe during the cold & flu season just know you are giving your immune system a little boost!
We choose to eat cheddar cheese made from exclusively grass-fed cows. This particular night we had Organic Creamery Sharp Cheddar Cheese which is available at our Costco here in Washington.
This Easy Grilled Steak Fajitas recipe isn’t complete without a pile of guacamole on top. You can make your own by simply mashing up a few avocados and adding salt, garlic, & pepper to your liking. I actually purchased the guacamole for tonight from Costco since they offer organic guacamole at a great price ($13 for 15 avocados).
I used top sirloin steak for this recipe, but a rib steak or flank steak would work well. You can see how tender the meat is after marinating and cooking on the grill; the juices were running out all over the cutting board. Cooking steak this way for fajitas is seriously so delicious!
The only way we can afford to eat red meat without busting our budget is to purchase a cow from a local rancher every year. You can read more about this in How to Buy Grass-Fed Beef, which is a post I wrote to help you get your meat in bulk for less money.
Why grass-fed beef?(1)
- Less total fat
- More heart-healthy omega-3 fatty acids
- More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks
- More antioxidant vitamins, such as vitamin E
- Grass-fed beef is not likely to contribute to increased cholesterol or heart disease (2)
What about the saturated fat in red meat?
“There are three main types of saturated fat found in red meat: stearic acid, palmitic acid, and myristic acid. (3) Grass-fed beef consistently contains a higher proportion of stearic acid, which even the mainstream scientific community acknowledges does not raise blood cholesterol levels. (4) This higher proportion of stearic acid means that grass-fed beef also contains lower proportions of palmitic and myristic acid, which are more likely to raise cholesterol.”(2)
Vitamins & minerals in grass-fed meat:(5)
- Carotenoids: These are the precursors to Vitamin A which can be found in green grass. This is why there is a yellowish tinge to the fat from grass-fed meat after it cooks.
- B-Vitamins: Red meat is also a great source of B vitamins, especially vitamin B-12, which plays an important role in fertility, mental health, muscle health and heart health.
- Vitamin D: Red meat contains high levels of an especially absorbable form of Vitamin D that appears to increase blood levels faster than synthetic Vitamin D or vitamin D in dairy.
- Iron: Red meat is a well-known source of Iron, which is especially beneficial for pregnant women or those who are anemic.
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Grilled Steak Fajitas
Easy Grilled Steak Fajitas is a recipe that our family loves all year round. Easily made Paleo with grain-free tortillas & dairy-free by omitting the cheese.
Marinade for Steak (reserve 1/2 for sautéing vegetables)
- 1.5 lb beef steak top sirloin, rib, or flank
- 1/4 cup avocado oil
- 4 Tbsp lime juice or juice of 1 lime
- 4 cloves garlic minced
- 4 tsp cumin powder ground
- 1 Tbsp chili powder
- 1/2 tsp red chili pepper flakes
- 1 tsp Celtic Sea Salt or Himalayan salt
- 1/2 tsp black pepper fresh ground
- 4 large bell peppers variety of colors
- 2 medium onion any variety works
- cheddar cheese
- sour cream
Mix all ingredients for steak marinade together. Reserve 1/2 of the marinade to use with the vegetables.
Pour marinade into glass 9x13 dish and place steak in the marinade. Marinade a minimum of 2 hours (up to 24 hours) being sure to turn the steak half way through the marinade time.
Let steak come to room temperature before grilling.
Grill to desired doneness. Let rest 5-10 minutes before slicing thinly.
Slice bell peppers & onions.
Heat large frying pan over medium heat.
Saute vegetables with the reserved marinade until tender. This takes about 8-12 minutes.
Optional: eat sliced meat & vegetables on tortilla.
Optional: top with desired condiments (guacamole, sour cream, salsa, cheddar cheese).
Tools used in this recipe (click photo to learn more):