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!

Enjoy!

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Steak Fajitas with Cassava Flour Tortillas

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 6

Author: Lisa Bryan

Veggie-packed, grilled steak fajitas are a classic SoCal meal. This recipe is made gluten-free and paleo-friendly with cassava flour tortillas.

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Ingredients

US Customary - Metric

• 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
• 1/2 cup fresh cilantro
• 1/2 cup crumbled goat cheese, optional
• 1 recipe Cassava Flour Tortillas

Marinade

• 1/2 cup coconut aminos
• 1/2 cup lime juice
• 3 tbsp honey
• 4 cloves of garlic, minced
• 2 tsp cumin
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper

Instructions

• 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.

Nutrition

Calories: 383kcal, Carbohydrates: 28g, Protein: 22g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 54mg, Sodium: 972mg, Potassium: 743mg, Fiber: 6g, Sugar: 12g, Vitamin A: 34.1%, Vitamin C: 79.7%, Calcium: 7%, Iron: 14.6%

Course: Main Course

Cuisine: Mexican

Keyword: Steak Fajitas, steak fajitas recipe

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