PALEO RECIPE
PALEO STEAK FAJITA ROLLS
As much as I love to cook, I also have work a full time job, so I have to come up with paleo meals that I can throw together fairly easily on weeknights, and I am sure you can relate! This is one of the recipes you can easily make during the week and it will give you a lot of flavor without having to sacrifice a lot of time.
You can throw together the marinade in the morning and let the meat soak in all the delicious spices and juices. When you get home all you need to do is chop some vegetables, roll up the steak and throw them on the grill or cook them in a grill pan. The vegetables poke out of the sides of the steak and wind up slightly tender but not soggy.
I like to serve these with some paleo tortillas (they taste just like the real thing!) and some lime slices. If I have time I will also throw together some guacamole, or just serve some fresh avocado slices alongside. Other good options are salsa, chopped cilantro, or some Mexican cauil-rice.
You can throw together the marinade in the morning and let the meat soak in all the delicious spices and juices. When you get home all you need to do is chop some vegetables, roll up the steak and throw them on the grill or cook them in a grill pan. The vegetables poke out of the sides of the steak and wind up slightly tender but not soggy.
I like to serve these with some paleo tortillas (they taste just like the real thing!) and some lime slices. If I have time I will also throw together some guacamole, or just serve some fresh avocado slices alongside. Other good options are salsa, chopped cilantro, or some Mexican cauil-rice.
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Paleo Steak Fajita RollsPrep time: 20 mins. Cook time: 10 mins.
Inactive: 2 hours Servings: 4 |
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Ingredients:
- 1 1/2 pounds very thinly sliced flank steak (no more than 1/2" thick)
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small white onion, thinly sliced
- Sea salt and ground black pepper
MARINADE
- 1 large navel orange, juiced (about 1/4 cup)
- 2 limes, juiced (about 3 Tbsp.)
- 3 Tbsp. olive oil
- 2 cloves garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. sea salt
- ¼ tsp. chili powder
Equipment:
- Medium sized mixing bowl and cover
- Stirring spoon
- Cutting board
- Chef knife
- Citrus juicer
- 8 toothpicks
- Grill or Grill Pan
- Tongs
Directions:
1. Cut the steak into 4 slices, width-wise. Place all marinade ingredients in a bowl and whisk to combine. Place steak in the marinade and toss to coat. Cover bowl and place in the refrigerator for 2 hours or more.
2. Soak the toothpicks in a bowl of water and allow to sit for 15 minutes while you prep the rest of the ingredients. Drain the marinade and season the steak with sea salt and ground black pepper on both sides. Place ¼ of the sliced bell pepper and onions at the end of a piece of steak. Roll the steak around the sliced vegetables and secure with toothpicks. Repeat with the remaining steak slices.
3. If using a grill: Preheat grill and cook for 2-3 minutes each on all sides, or until steak is cooked to your liking.
If using a stove: Preheat a ridged grill pan on the stove (lightly coat with oil or fat if needed). Cook steak rolls for about 2-3 minutes on all sides or until steak is cooked to your liking. The thinner the steak, the less time it will take to cook
4. Place the steak rolls on a cutting board and allow to rest for about 5 minutes. Remove toothpicks and serve with your favorite sides such as paleo tortillas, guacamole, sliced limes, salsa and/o freshly chopped cilantro.
- 1 1/2 pounds very thinly sliced flank steak (no more than 1/2" thick)
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small white onion, thinly sliced
- Sea salt and ground black pepper
MARINADE
- 1 large navel orange, juiced (about 1/4 cup)
- 2 limes, juiced (about 3 Tbsp.)
- 3 Tbsp. olive oil
- 2 cloves garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. sea salt
- ¼ tsp. chili powder
Equipment:
- Medium sized mixing bowl and cover
- Stirring spoon
- Cutting board
- Chef knife
- Citrus juicer
- 8 toothpicks
- Grill or Grill Pan
- Tongs
Directions:
1. Cut the steak into 4 slices, width-wise. Place all marinade ingredients in a bowl and whisk to combine. Place steak in the marinade and toss to coat. Cover bowl and place in the refrigerator for 2 hours or more.
2. Soak the toothpicks in a bowl of water and allow to sit for 15 minutes while you prep the rest of the ingredients. Drain the marinade and season the steak with sea salt and ground black pepper on both sides. Place ¼ of the sliced bell pepper and onions at the end of a piece of steak. Roll the steak around the sliced vegetables and secure with toothpicks. Repeat with the remaining steak slices.
3. If using a grill: Preheat grill and cook for 2-3 minutes each on all sides, or until steak is cooked to your liking.
If using a stove: Preheat a ridged grill pan on the stove (lightly coat with oil or fat if needed). Cook steak rolls for about 2-3 minutes on all sides or until steak is cooked to your liking. The thinner the steak, the less time it will take to cook
4. Place the steak rolls on a cutting board and allow to rest for about 5 minutes. Remove toothpicks and serve with your favorite sides such as paleo tortillas, guacamole, sliced limes, salsa and/o freshly chopped cilantro.
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