Monday, May 16, 2011

Primal Fajitas

I made some fajitas for dinner the other night. It was sooooooo good. Since we're going primal, we didn't eat tortillas. At first I wondered what we would have with our steak and veggies. The answer: more veggies. Instead of heaping our fajita fixings into a flour tortilla, we put it on top of a big bed of mixed baby greens. Then we topped it like we would do with regular fajitas or a taco salad, with sour cream, fresh salsa and fresh guacamole. (Have I told you how excited I am that this diet lets me eat tons of avocado? I'm pretty ecstatic.)

It was fantastic. Really simple solution with super tasty results. Another option that I considered was using butter lettuce leaves in lieu of tortillas. I think that would have been just as tasty, but we didn't have any that night. *sigh* Next time.

So here are the recipes. The original recipe calls for using a grill, but it was raining and we don't like grilling in the rain. So I adapted it for the stove top. Enjoy!

Fresh Guacamole
3 medium avocados
2 Tbsp red onion, minced
1 small jalapeno, minced
1 medium clove garlic, minced
2 Tbsp fresh lime juice
1/4 c cilantro, chopped
1/2 tsp cumin (optional)
Salt and pepper to taste

Scoop out the avocado into a medium bowl. Smash with a fork until it is about half smooth and half chunky. Add the rest of the ingredients and mix together. Cover with plastic wrap and push it right onto the top of the guacamole. Refrigerate for at least 1 hour.

Fresh Salsa
3 medium tomatoes, diced small
1/2 c tomato juice
1 chipotle chile, minced fine
1 medium red onion, diced small
1 medium clove garlic, minced
1/2 c cilantro
3 Tbsp fresh lime juice

Mix it all together in a medium bowl and refrigerate 1 hour.

Fajitas (serves 8)
2 1/2 lbs flank steak
1/4 c lime juice
Salt and pepper
2 Tbsp coconut oil
1 very large onion, cut in wedges
2 large bell peppers, cut in wedges

Squeeze lime juice onto steak and season with salt and pepper, both sides.
Heat 1 Tbsp oil in a skillet over med-high heat until very hot. Add veggies and saute until just starting to soften. Remove from heat and transfer veggies to a large bowl.
Heat remaining oil in skillet. Add whole steak. Cook covered for 5 minutes on each side.
Remove steak from heat and transfer to a cutting board. Slice across the grain into thin strips. Return all steak, any juices that have accumulated and veggies back to pan. Saute until steak is cooked to your liking and veggies are heated through.
Serve with shredded cheese, sour cream, fresh salsa and fresh guacamole over mixed greens or use lettuce leaves for tortillas. StumbleUpon

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