Wednesday, January 12, 2011

Steak Fajita Bowls

When I'm out and need a quick lunch, Chipotle is one of my top choices. It is really easy to eat paleo there--just order the salad or burrito bowl and skip everything but the lettuce, meat, peppers and onions, salsa, and guacamole. When I decided to make fajitas at home, I played with the idea of rolling them in cabbage, but thought the flavor would be too strong. In the end, I harvested some lettuce from our garden and made our own fajita bowls. They were tasty and we have lots of leftover steak for lunches this week.

Serves 6.

Adapted from

1 orange, juiced
2 limes, juiced + 1/2 lime, juiced
3 Tbsp extra virgin olive oil
4 garlic cloves, minced, divided
1 jalepeno, seeded and minced
1 Tbsp fresh cilantro, finely chopped
3 tsp cumin, divided
1 1/2 tsp sea salt, divided
2 1/4 pounds skirt steak
3 bell peppers, thinly sliced (I used yellow, red, and orange)
1 red onion, thinly sliced
simple salsa
lettuce for lining serving bowls


  1. In a small bowl, whisk together juice of 1 orange, juice of 2 limes, 2 minced garlic cloves, 1 tsp salt, minced jalapeno, 1 tsp cumin, minced jalapeno, and cilantro. 
  2. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize the meat.
  3. Drain the marinade from the meat. Grill steak over medium-high heat for about 4 minutes on each side. Transfer the steak to a cutting board and let rest.
  4. While the steak is cooking, heat 1-2 Tbsp olive oil in a pan. Add peppers, onions, and 2 cloves minced garlic and saute over medium heat for about 5-10 minutes or until soft. Sprinkle cumin, 1/2 tsp sea salt, and juice of 1/2 lime over mixture and toss gently to coat.
    NOTE: If you grill your steak in a grill pan, omit the extra seasonings for the pepper mixture and, instead, saute veggies in the reserved steak juices in the same grill pan.
  5. Thinly slice steak against the grain on a diagonal.
  6. To serve, line bowls with larger lettuce leaves and add some chopped lettuce in the bottom. Top with a few steak slices, peppers and onions, guacamole, and simple salsa.

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