I could eat fajitas every day. I love the seared veggies and the smell of cumin and chiles. I love the infinite combination of toppings. My kids love the freedom to create their own deliciousness. Yes. Lots of love at our house for these beauties.
Watching carbs? Or too lazy to go get some tortillas? Don’t Panic. Just toss everything onto a bed of greens. You’ll love this lighter version of fajitas, especially after the onslaught of heavy meals over the holidays. (I call these the beige-themed meals at Grandma’s house. Beige Mashed Potatoes. Beige Gravy. Beige Pork Roast. Beige Sauerkraut. Beige Support Stockings. Just Kidding. But lots of beige.)
This week we had a blast making fajita salads with Bos Creek grassfed ribeye steaks.
A good marinade needs some acid, oil, salt, and BIG seasonings. I am obsessed with ground chipotle – so naturally I had to use this for our fajita meat. I used both limes and oranges because they keep appearing at our food co-op. I just can’t escape them.
Toss your marinade and meat into a plastic bag. Seal and rotate around a few times to make sure all the meat is coated. Refrigerate anywhere from 3 hours to overnight.
After your meat has bathed in spicy chipotle marinade you’re ready for some real action. I used two cast iron skillets for our fajita meat and veggies.
Use whatever you have – cast iron pan, grill plate, or actual grill. Crank the heat on your pans to high and cook the marinated meat for about 2 minutes on each side. The veggies take about 5-7 minutes. I usually cook them on the longer end when I’m cooking for my kids (ages 6, 5, and 3). They are skeptical of raw white onions. Which adds a challenge to my agenda to indoctrinate them to love onions. They will gobble onions like candy if they are cooked.
Season your veggies with salt and a few pinches of cumin.
Slice your meat into thin strips, making sure to cut against the grain. Top your salad with anything else you’d like on a fajita: diced tomatoes, chopped cilantro, crumbled Mexican Cotija cheese or feta cheese, diced tomatoes, diced avocado, pico de gallo, sour cream or plain Greek yogurt. Enjoy your non-beige meal. You’ll love it.
A bright way to enjoy fajitas.
- 4 - 12 ounce Ribeye Steaks
- For the Marinade
- Juice from 1 Orange
- Juice from 3 Limes
- 2 Cloves Garlic, chopped
- 2 teaspoons Salt
- 2 teaspoons Ground Chipotle Powder
- 1 Teaspoon Chili Powder
- 1/4 Cup Olive Oil
- For the Veggies
- 3 Bell Peppers, sliced
- 1 Large Onion, sliced
- 2 Tablespoons Olive Oil
- Bed of Greens
- A big handful of fresh greens for each person (Spring mix works well)
- For the Dressing
- 1/3 Cup Extra Virgin Olive Oil
- Large Handful Cilantro, stems removed
- Juice from 2 Limes
- 2 Tablespoons Honey
- 1 teaspoon salt
- 1/8 teaspoon Arbol Chili Powder or Cayenne Pepper
- Trim thawed steaks of any fat or funky tissue that you don't want to eat in your fajita salad. Whisk together marinade ingredients in a small mixing bowl. Next, put thawed steaks into a gallon size plastic bag and pour marinade over and seal. Turn the bag a round a few times and make sure all of the meat has been coated. Marinade the meat 3 hours or up to overnight.
- Heat a grill pan, grill, or cast iron skillet to high. Once it's nearly smoking toss on your steak and cook about 2 minutes on each side.
- As you let the meat rest, work on your veggies. Heat the 2 tablespoons oil in a skillet (I used cast iron) and cook the onions and peppers for 5 minutes, or until they are crisp tender. However, I cook the veggies longer when I'm cooking for my kidlets. Season with salt and a few pinches of cumin. Next, slice your beef into thin strips, making sure to cut against the grain.
- Finish up by making your dressing. Use a food processor or hand blender to combine all of the ingredients for the dressing. Remove any annoying pieces of cilantro stem. Makes about one cup.
- Top your bed of greens with fajita veggies, strips of chipotle beef, honey cilantro dressing and your other favorite toppings.
- Other Toppings
- Diced Tomatoes
- Chopped Cilantro
- Crumbled Mexican Cotija Cheese or Feta Cheese
- Diced Tomatoes
- Diced Avocado
- Pico de Gallo
- Sour Cream or Plain Greek Yogurt
This post is sponsored by Bos Creek, a responsibly-raised meat and poultry subscription service. Check them out!