• Skirt Steak Fajitas (Paleo, Gluten-Free)

    Skirt steak fajitas are on the menu, and you’re gonna love them!

    Make this Skirt Steak Fajitas recipe from the One-Pot Paleo Cookbook. They taste better than restaurant fajitas, and they're super healthy. These steak fajitas are paleo, gluten-free, and whole30 friendly. Plus they're easy and delicious! | StupidEasyPaleo.com

    Steph’s note: I’m really excited to bring you a teaser recipe from my friend Jenny Castaneda’s new cookbook, One-Pot Paleo: Simple to Make, Delicious to Eat, and Gluten-Free To Boot! Jenny runs the blog Paleo Foodie Kitchen, and she worked really hard to bring you recipes that could be crafted in one cooking vessel.

    It’s a perfect fit for people who love stupid-easy recipes. One-Pot Paleo releases on Tuesday, May 26, 2015, so make sure you pop over and pre-order it now! The food’s awesome, the pictures are gorgeous, and I know you’re going to love it. 

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    Why I Love These Skirt Steak Fajitas

    I order fajitas all the time when I eat out because they’re paleo friendly. When I make this dish at home, I forgo the pre-made seasonings with unhealthy additives and opt for fresh ingredients to make a simple marinade.

    Ordinary skirt steak comes out tender with a warm, citrusy favor and a little bit of kick thanks to some cumin, chili, cilantro and lime.

    You’ll know you’re in for a special treat because your entire house will smell so good while the meat is searing on the hot cast-iron pan. Triple the amount of vegetables, and you won’t even miss the tortillas or beans!

    Make this Skirt Steak Fajitas recipe from the One-Pot Paleo Cookbook. They taste better than restaurant fajitas, and they're super healthy. These steak fajitas are paleo, gluten-free, and whole30 friendly. Plus they're easy and delicious! | StupidEasyPaleo.com

    What to Serve These Steak Fajitas With

    Of course, if you’re looking for a great paleo-friendly tortilla recipe, I’ve got you covered with my Simple Paleo Tortillas. Or, try these pre-made tortillas from Siete.

    Remember to go order One-Pot Paleo so you can enjoy 80+ simple and flavorful meals just like this one.

    Skirt Steak Fajitas (Paleo, Gluten-Free)

    Course: Main Course
    Cuisine: Beef, Ethnic, Gluten-Free, Paleo, Whole30
    Prep Time: 1 hour
    Cook Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Servings: 4
    Calories: 443 kcal
    Author: Steph Gaudreau

    Make this Skirt Steak Fajitas recipe from the One-Pot Paleo Cookbook. They taste better than restaurant fajitas, and they're super healthy. These steak fajitas are paleo, gluten-free, and whole30 friendly. Plus they're easy and delicious!

    Print

    Ingredients

    For the Marinade:

    • 6 cloves garlic minced
    • 1/4 cup extra virgin olive oil
    • 1/4 cup coconut aminos
    • 1-1/2 tsp cumin
    • 1 tsp chili powder
    • 1/4 c cilantro, chopped
    • 2 limes zest and juice

    For the Fajitas

    • 1-1/2 lb skirt steak
    • Sea salt
    • Black pepper
    • 1 red bell pepper sliced into strips
    • 1 yellow bell pepper sliced into strips
    • 1 green bell pepper sliced into strips
    • 1 onion large, sliced intro strips
    • 2 jalapeño peppers stem and seeds removed, sliced into strips
    • 2 avocados sliced
    • 1 tomato large, chopped
    • 1/4 c cilantro chopped

    Instructions

    1. Combine all the marinade ingredients in a gallon-sized (3-3/4 L) ziptop plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place in the fridge to marinate for 1 hour.
    2. Heat a cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest.
    3. While the skirt steak is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion and jalapeños. Add the marinade that was used for the meat and saute vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato, and cilantro.

    Recipe Notes

    My recipes are all in a meal planner. Check it out!

    Nutrition Facts
    Skirt Steak Fajitas (Paleo, Gluten-Free)
    Amount Per Serving
    Calories 443 Calories from Fat 297
    % Daily Value*
    Total Fat 33g 51%
    Saturated Fat 5g 25%
    Cholesterol 35mg 12%
    Sodium 403mg 17%
    Potassium 1026mg 29%
    Total Carbohydrates 26g 9%
    Dietary Fiber 10g 40%
    Sugars 5g
    Protein 16g 32%
    Vitamin A 38.6%
    Vitamin C 185.2%
    Calcium 5%
    Iron 15%
    * Percent Daily Values are based on a 2000 calorie diet.

    Love this Skirt Steak Fajitas recipe? Leave a rating and comment below. We’d love to hear from you.

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    Make this Skirt Steak Fajitas recipe from the One-Pot Paleo Cookbook. They taste better than restaurant fajitas, and they're super healthy. These steak fajitas are paleo, gluten-free, and whole30 friendly. Plus they're easy and delicious! | StupidEasyPaleo.com

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    20 thoughts on “Skirt Steak Fajitas (Paleo, Gluten-Free)

    1. I am starting Crossfit on-ramp on june 1st and also want to buckle down on the whole 30 for june (have been easing into it for a while) I’ll definitely be making a lot of your recipes! They are my favorite. I made the cinco de mayo burgers and they were insane. This looks just as lovely. thanks for making such easy to follow, delicious recipes!

    2. We have our own beef butchered and get a variety of steaks, but I have never seen a skirt steak. Are there other names for it?

    3. Just an FYI – a great place to find skirt steak is at a Mexican grocery store…they also call it Arrachera. I also brown the meat and throw it in the slow cooker for the day and add the peppers and onions about half way through…the meet is much more tender this way.

    4. Hey Steph! I just got ur cookbook and am really loving it so far! I’m on vacation and basically read the whole thing while I was at the pool earlier lol! Anyway, I have a serious question to ask…I’m not anorexic, but I am very “belly” conscious to the point that I make concessions with the food I eat and SUBSTITUE lower carb or fat options. I don’t restrict, that’s why I say I’m not anorexic. This all started when I discovered that the way to treat my IBS was by eating a low fodmap diet. Once I did that, all my belly bloat went away and I really enjoy the way I look overall right now. However, I AM underweight (I fluctuate between 114-119 and I’m 5’8″). I used to count macros all the time but have stopped. But the macros in ur book are confusing and somewhat scary to me. When u wrote “total recipe macronutrients” does that mean that’s the macros for the entire recipe or for each SERVING of the recipe? Some of them don’t add up to me…meaning that if it’s for each serving then the numbers sometimes look to be inaccurate. I really don’t want to count them myself tho…its a bad trap for me to do that.

      1. Hi Nicole,

        Thanks for your support!

        The macros were calculated by a third-party and I did my best to proofread them for no glaring mistakes but at some level, there’s always estimation involved. You don’t have to count macros to use the recipes in this book. Which ones look wrong to you?

        Yes it is “per serving” as stated in the book.

        If you are physically active, I would caution against lowering your carbs too much. If you need some support around this, I can refer you to coaches / nutritionists that can help because it sounds like you may have some fears around food that honestly do not sound healthy to me. I’m sorry to be frank because I don’t know anything else about you other than what you’ve told me, but you’ve mentioned a couple things that sound like red flags to me. If you’d like to take the conversation off-line, feel free to send me an email through the contact form.

        Respectfully,

        Steph

        1. Hey Steph, ok, for example…the pizza burger bites: 16/44/2 is there really 44 fat in one serving? And if that’s used a preworkout snack would u pair it with another protein or is 16g enough? And the tender Asian flank steak: 45/36/12 One pound of steak for two servings seems like a lot. I mean at least for me to try and eat 8 oz in one sitting would be really hard. But I see where the fat is coming from since there’s only 1tbsp coconut oil and 2tsp sesame oil. And I want to clarify that I’m not arguing, just clarifying. I’m really struggling with just letting things go and just plain old freaking eat ?

          1. There are olives in those and it depends on which leanness of meat you use. I don’t know what they used to calculate the macros for that stuff, honestly. If 8 oz is too much, then divide that up and make 3 or 4 servings. The very hard part about this is that everyone has different quantities they eat. This is to give folks a general idea. I hope that makes sense. Again, for the fat, I don’t know which leanness of steak they used.

            I understand. I just want you to know that these are a general estimate and if you want to track macros extremely specifically, you’d want to use your own calculations.

            I can sense that you are having a hard time with letting go of that. I can suggest some awesome coaches if you send me an email. <3

    5. This is seriously the best fajita recipe ever! I did exactly what you did and made a chicken batch and a flank steak (couldn’t find skirt steak at Trader Joe’s) and the whole family LOVED it! It’s so fresh and everyone can assemble their own!

    6. Is it possible to over marinade the steak? I’d like to prep it the night before which would be close to a 24 hour marinade time.

      thanks!

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