This article brought to you by Goodwin’s Market
Article by Victoria Heerschap
This yummy, paleo dinner is dairy-free, gluten-free, and a perfectly healthy meal for the whole family to enjoy. Garnish this dish with thinly slice jalapeno (leave the seeds in for a kick!), sliced avocado, and/or chopped cilantro.
Paleo Beef Fajitas Recipe
Ingredients:
1 ½ lbs. lean steak
1 lime
3/4 tsp. chili powder
1/2 tsp. dried oregano – crushed
1/2 tsp. fine sea salt
1/4 tsp. ground cayenne pepper
1/4 tsp. ground cumin
1/8 tsp. smoked paprika
1/8 tsp. ground black pepper
2 tbsp. olive oil
2 bell peppers (red, yellow, orange) – seeded and sliced
1 yellow onion – thinly sliced
2 cloves garlic – minced
1 cup mushrooms – sliced
2 green onions – sliced (greens only)
1 cup vegetable broth
Directions:
Prepare the steak by slicing it thinly into ribbons, slicing against the grain.
Combine the steak strips, the juice of one lime, and all of the herbs and seasonings in a large mixing bowl, tossing well to coat.
Heat the oil in a heavy skillet (cast iron works best) over medium/high heat, then add the steak strips. Sear the beef for 6 – 8 minutes, until the outsides are completely seared. Remove the cooked beef and set aside.
Add the bell peppers, onions, garlic, and mushrooms to the skillet. If the skillet is dry after cooking the beef, add a splash of the veggie broth and scrape up any brown bits from the bottom of the skillet. Cook the vegetables for about 5 minutes, until softened. Return the steak to the pan and add the rest of the vegetable broth. Cook for another 10 minutes. Serve hot, with garnish of your choice.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.