Low-Carb Steak Fajitas

Heading out for fajita night with your family? Think again. While ordering fajitas at your local Mexican restaurant seems like a healthy idea, it’s not. The restaurant is most likely cooking your favorite dish in rancid seed oils, such as canola, soybean or vegetable oil, which we now know wreaks havoc on our mitochondrial function. Without healthy cells, you will not be a healthy person. Inside our cells is where the magic happens, and rancid seed oils destroy that. In addition, the protein in the fajita will not be from a clean source (meaning grass-fed for meats, wild-caught for shrimp or pasture-raised for chicken). The vegetables will also not be organic. When we eat out, we don’t get to make those choices, but this is an easy and delicious meal to prepare at-home using quality ingredients.

Serves 2-4

Ingredients

• 2 lb. grass-fed flank steak, shirt steak or flap steak

• 2 t. chili powder

• 1 t. paprika

• 1/2 t. garlic powder

• 1/2 t. onion powder

• 1/4 t. cayenne pepper

• 1/2 t. sea salt

• 1/4 c. cilantro, minced

• 1/4 c. fresh lime juice

• 2 T. avocado oil

• 3 bell peppers, any color, sliced thin

• 1 Spanish onion, sliced thin

• avocado or guacamole for serving

• tortillas (Egglife brand for zero carb and more protein, Almond Flour based for grain-free, gluten-free for more carbs - The Whole Foods 365 brand isa good option)

Directions

• Combine the cilantro and lime juice, and a inch of sea salt for the marinade.

• Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Keep the leftover marinade.

• Remove from the refrigerator 30 minute prior to cooking to come to room temperature.

• Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes.

• Mix the remaining seasonings together in a small bowl to be used with the vegetables.

• Add the steak to the pan and pan sear on each side for about 3-5 minutes or longer if you'd like it more done.

• Remove the steak from the pan, cover, and allow to rest for several minutes tented with a piece of foil.

• Add the remaining marinade to the pan over medium heat, add in the onions, and bell peppers.

• Sprinkle in the seasoning mixture, coating the veggies.

• Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper.

• Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.

• Serve the meat and veggies in pan-heated tortillas, topped with your favorite toppings.

• For carnivores, omit all veggies and cook steak in tallow.

• Note: use the same cooking methods for fish and shrimp, however, the cooking times will be different. Makes sure your seafood is cooked all the way through.

If you love tacos, try my Korean Tacos recipe.