Name: Beef Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/4 cup lime juice; 2 Tbsp olive oil; 2 cloves garlic (minced); 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; Salt and pepper (to taste); 1 lb beef skirt steak; 1 red bell pepper (sliced); 1 green bell pepper (sliced); 1 yellow bell pepper (sliced); 1 onion (sliced); Additional olive oil for cooking; GF tortillas (for serving)

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Beef Fajitas

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Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 330 kcal

Ingredients

1/4 cup lime juice
2 Tbsp olive oil
2 cloves garlic minced
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste

For the Fajitas:

1 lb beef skirt steak
1 red bell pepper sliced
1 green bell pepper sliced
1 yellow bell pepper sliced
1 onion sliced
Additional olive oil for cooking
GF tortillas for serving

Instructions

In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, salt, and pepper to make the marinade. Place the beef skirt steak in a large ziplock bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal or cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat a large skillet or grill pan over medium-high heat. Add a splash of olive oil. Remove the steak from the marinade, letting any excess drip off, and cook for 5-7 minutes on each side for medium-rare, or until done to your liking. Let it rest for a few minutes before slicing against the grain into thin strips.
In the same skillet, add a bit more olive oil if needed, and sauté the bell peppers and onion until they are soft and slightly charred, about 5-7 minutes.
Warm the gluten-free tortillas according to package instructions.
Assemble the fajitas by placing some of the beef strips and sautéed vegetables on each tortilla. Add any desired garnishes such as avocado slices, lime wedges, fresh cilantro, sour cream, and grated cheese. Serve immediately and enjoy.

Tip:

For an authentic touch, char the tortillas on an open flame or in a dry skillet for a few seconds on each side. Vegetarians can substitute portobello mushrooms for the beef to enjoy a delicious plant-based version of this dish.