Steak Fajitas

with an easy-peasy marinade

I think I may have found the most flexible meal ever— ok, it’s not vegetarian (though you could easily substitute mushrooms and black beans), but it IS easy to make gluten-free (just use corn tortillas), dairy-free (just swap guac for sour cream), plus it’s healthy AND filling, and has tons of flavor and pizzazz without being all that much work.

It’s also so pretty, isn’t it?

If you want perfect fajitas, here’s a tip: sear your steak (or chicken, whatever) as a whole piece (then rest and slice) rather than cooking up strips of raw meat. You’ll get a much juicier end result— and you won’t have to slice the meat when its raw. (Though if you’re in a rush, cutting the meat into strips will get dinner on the table faster. Do what you need to do.)

This recipe makes 12 tacos, which is more than enough for a family of 4. You can use the leftovers for fajitas again (undercook some of the steak if you wish, then quickly re-sear when you’re ready to eat so the leftovers will taste really fresh without being tough), or turn the rest into quesadillas instead!

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Steak Fajitas
Total time: 45 minutes
Serves: 6 (2 tacos each)