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Grass Fed Beef Fajitas

Fajitas

Like I said in a recent post, I think we might have to start a tradition at the Smith’s house for Fajita Fridays or maybe Taco Tuesdays. This recipe brings in a nice touch of citrus paired with some chipotle spice (adjust to your tasted accordingly). Pair these fajitas up with some Spanish Style Cauliflower Rice and homemade guacamole and get the fiesta started!

From our kitchen to yours, Bennett

Ingredients

For the fajitas
1 12 ounces flat iron steak (sliced lengthwise)
1 tablespoon olive oil
1 yellow onion, sliced
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 teaspoon dried chipotle pepper
1 teaspoon dried crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 lemon, juiced
1 lime, zested and juiced
½ orange, zested and juiced
Sea salt
Pepper

For the rice
1 head of cauliflower, riced in a food processor or blender
2 slices of thick sliced bacon, diced and chopped
1 yellow onion, chopped
4 garlic cloves chopped
1 heaping tablespoon of tomato paste
1 tablespoon olive oil
1 cup of chicken stock
1 teaspoon dried oregano
1 teaspoon ground cumin
Sea salt
Pepper

Directions

For the fajitas
Marinate the beef for about 2 hours before with the olive oil, citrus juice and zest, and spices
Meanwhile prepare the fajita vegetables by slicing the onions, red pepper and green pepper
When the beef is marinated, allow to come to room temperature
Bring a stainless steel pan to medium high, you want to get a nice sear on the beef
Sear the beef for about 1-2 minutes and add the fajita vegetables
Cook for another 8-10 minutes until onions begin to caramelize and peppers are soft

For the rice
Place chopped onions, garlic, and bacon in a large cast iron pan and sauté in Olive Oil until the onions are soft and bacon is slightly crisp
Add half the chicken and tomato paste and incorporate well
Put in the riced cauliflower and stir occasionally
Add the rest of the chicken stock and seasoning.  You may add more chicken stock if it looks dry.
Cook for another 10 minutes to let the cauliflower soften and bring in the flavor

Serves 2

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