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Paleo Steak Fajitas
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5 from 2 votes

Paleo Steak Fajitas

Servings: 8


  • Marinade for the Steak:
  • 1/4 cup coconut aminos
  • 1/4 cup lime juice 1&1/2 limes, reserve other lime half for vegetables
  • 1 tsp maple syrup
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1/8 tps cayenne
  • 1 tsp dried oregano
  • 2 medium cloves garlic finely minced (I used a press)
  • 1/2 tsp ground black pepper
  • 1 tsp finely ground sea salt
  • 1/4 cup olive oil
  • 1 Tbs chopped fresh cilantro
  • 1 2- lbs flank steak organic, grass fed and pasture raised
  • For the Vegetables:
  • 1 Tbs olive oil or another fat
  • 2 medium red onions halved and sliced
  • 2 sweet bell peppers cut into strips I used orange and red
  • 1 bunch of scallions ends removed - chopped into 1&1/2 “ pieces
  • 2 cloves garlic minced
  • 2 Tbs chopped fresh cilantro
  • 1 tsp Adobo seasoning
  • ½ tsp chili powder
  • ground black pepper and finely ground sea salt to taste
  • juice of ½ lime
  • I recommend using organic ingredients when possible.


  • Wash and pat the flank steak dry. Pierce steak all over with a fork to allow marinade to penetrate meat.
  • Mix together all the marinade ingredients. Place flank steak in a Ziploc bag, pour marinade over steak, seal bag and refrigerate for at least four hours, or over night.
  • Heat griddle over medium high heat. Make sure to have the oven vent on high as things can get smoky.
  • I have a built-in cast iron griddle on my stove top, but you could use a griddle pan, or a cast iron skillet. If using a skillet, you will probably need to work in batches, or you could use two skillets.
  • While the griddle is preheating chop your vegetables. To save time, I continue to chop as the vegetables are cooking.
  • Add olive oil to the hot pan.
  • I usually start by adding the peppers to the pan first, because they take a bit longer to cook. When the peppers begin to char in places, (about 4 minutes), I add the onions. Toss with tongs to break the onion slices up. When the onions soften, (about 4 minutes), add the scallions and cook for about 3 minutes.
  • Sprinkle the chili powder, adobo, salt and pepper over the vegetable mixture and stir.
  • Add the garlic and quickly stir it into the vegetables. By the time you get the garlic incorporated, it’s time to get the veggies off the griddle.
  • Transfer the vegetables to a large bowl. Stir in the chopped cilantro, and add lime juice from half of the lime. Note: I just hand squeeze the lime, which yields about 1 Tbs of juice. Cover bowl to keep warm.
  • Raise the heat on the griddle to high, (or you could cook the steak on a an outside grill).
  • Remove steak from marinade, and pat dry. It does not need to be bone dry, but if it is too wet, it will not sear.
  • Cook steak to the temperature you want, turning once. I had a thin steak, which took 3 minutes per side to reach medium-rare.
  • Let steak rest for at least 5 minutes.
  • Meanwhile, gather your favorite condiments; I like pico de gallo salsa, guacamole, and sour cream.
  • Cut the steak on the bias, in thin slices against the grain.
  • You can assemble fajitas onto a lettuce leaf wrap or over a green salad. I like to eat mine right on a plate. I dip my steak in the salsa or guac, and grab some veggies with each bite.
  • You could also serve these with paleo tortillas. I have not found a nut-free paleo tortilla recipe that I like yet, (I’m allergic to nuts).
  • My kids prefer their fajitas with flour tortillas, of course.