Steak Fajitas with Cassava Flour Tortillas
Veggie-packed, grilled steak fajitas are a classic SoCal meal. This recipe is made gluten-free and paleo-friendly with cassava flour tortillas.
Cooking (and eating) steak fajitas is such a summertime ritual. I love heating up the grill, having friends over and drinking a margarita (true story: I do drink the occasional margarita!).
I’m also slightly in love with my cassava flour tortillas, as they’re perfect for tacos and fajitas. You know what else I love? Making a big ‘ol double batch of those tortillas, then freezing them. This means I always have them on the ready for when I’m craving a Mexican inspired dish…which, is quite often. What can I say – I am a Cali girl!
If you make the tortillas ahead of time this steak fajita meal really is a snap. Just toss the marinade ingredients together in a ziploc bag and marinade the steak for 4 hours. Heat up the grill, cook the steak, toss the veggies together in a skillet, slice up an avocado or two and there you have it.
But what makes this steak fajita recipe so special is the marinade. The best steak fajitas have a tangy, lime, spicy flavor. To achieve that perfection (and as always, keep it gluten-free), coconut aminos are used. They’re combined with a little lime juice, cumin and cayenne pepper for that perfect steak fajita flavor. The goat cheese is optional, but if you can handle dairy, a sprinkle of goat cheese really tops them off!
- 1 lb flank steak or skirt steak
- 1 onion, sliced
- 2 bell pepper, sliced (choose different colors for variety)
- 2 avocados, peeled and sliced
- 1 tbsp olive oil
- ½ cup fresh cilantro
- ½ cup crumbled goat cheese (optional)
- 1 recipe Cassava Flour Tortillas
- Make the cassava flour tortillas. These can be made ahead of time and frozen, then reheated when ready to use.
- Add all marinade ingredients to a bowl and stir. Pour the marinade into a ziploc bag (or shallow, covered dish) and add the steak. Marinade for at least 4 hours.
- Heat a grill to medium high heat. Add the steak and cook for 4 minutes each side. Let the steak rest on a cutting board for several minutes before cutting.
- While the steak is resting, heat the oil in a skillet (this is the one I use) on medium-high heat. Add the bell pepper slices and cook, stirring frequently for 4-5 minutes. Add the onion slices and cook for another 2-3 minutes.
- Slice the steak into long, diagonal strips.
- Assemble the fajitas by adding steak, grilled vegetables, slices of avocado, fresh cilantro and crumbled goat cheese to a tortilla.
Other recipes you might like: