Paleo Steak Fajitas
For the Fajitas
- 1 (1 1/2 to 2 pound) flank steak
- 8-10 gluten free, paleo tortillas
For the Marinade
- 1/3 cup lime juice
- 1/2 cup olive oil
- 1/4 cup water
- 2 tablespoons chili powder
- 1 garlic clove, chopped
- 4 teaspoons salt
- 2 teaspoons black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
For the Veggies
- 2 tablespoons olive oil
- 2 orange bell peppers, sliced
- 2 red bell peppers, sliced
- 1 red onion, sliced
- 1 avocado, cut into wedges
- 2 limes, cut into wedges
- cilantro to taste
Paleo-friendly tortillas replace gluten flours with tapioca starch and almond meal to make gluten-free tortillas. You can make homemade paleo tortillas yourself or find them online and in most grocery stores.
In a medium-size bowl, combine lime juice, olive oil, water, chili powder, garlic, salt, pepper, red pepper flakes and cumin.
Place flank steak in a plastic zip top bag. Pour marinade into bag, seal and marinate in the refrigerator for 4 hours.
Pour oil into the bottom of a large skillet. Add onions, red bell peppers and orange bell peppers. Sauté for 5 minutes, stirring frequently.
Preheat grill to 450°F.
Place steak on hot grill grates. Close the lid and grill until the internal temperature reaches 130°F using an instant-read thermometer , about 4 to 6 minutes per side.
Hot TipTo check the internal temperature, insert the tip of an instant-read thermometer into the thickest part of the meat so that the tip does not touch bone.
Remove from grill and let rest for 10 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Slice across the grain into ¼ inch thick slices.
Using tongs , place grilled veggies, steak, avocado, cilantro and lime juice on a warm paleo tortilla and wrap it up.
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