Steak Fajitas

Did you get yourself some grass fed beef yet?  If you are interested in ordering some online, you can check out the links below:

US Wellness Meats
Vermont Grass Fed Beef
Eat Wild

If you want to order 1/8 or 1/4 cow for your chest freezer, Philly Cow Share will deliver it to you!

You could always find some at your local supermarket (ask!), farmer's market, Trader Joe's, or Whole Foods.

Still wondering why grass fed beef is better?   Grass Fed vs Grain Fed

Steak Fajitas

Ingredients:
1-2 lbs grass fed chuck or skirt steaks
2 tbsp olive oil
4 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
2 tsp chili powder
2 tsp cumin
1/2 tsp chipolte seasoning
Juice from 2 limes
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, sliced
Coconut oil, for frying

Whisk together olive oil, lime juice, salt, pepper, chipolte, chili pepper, cumin and garlic.  Place steaks in a shallow dish or ziploc bag, and pour marinade over, making sure to coat evenly.  Marinate in fridge for 2 hours or overnight, flipping if needed.

When ready to cook, heat grill pan over medium high heat.  Add 1-2 tsp of coconut oil to pan to melt.  Grill steaks for 3-4 minutes per side.  Remove from heat and allow steaks to rest for 5 minutes, then cut into thin strips for serving.

Once steaks are cooked and resting, add some more coconut oil to the frying pan, if necessary, and fry the peppers and onions in the leftover seasonings for 5-6 min.  Stirring occasionally.

Serve topped with salsa and guacamole!  I served them on some paleo tortillas from Against all Grain. Recipe here: Grain Free Tortillas

(I cooked mine on a griddle and spread them with a rubber spatula.  They came out great!)