Hey folks! We're excited to share this recipe from Bill Staley and Hayley Mason of Primal Palate. This recipe fits perfectly in your 21DSD meal plan. Enjoy! – Diane and Team
Spicy and flavorful, these steak fajitas use traditional fajita seasonings like cumin, chipotle, lime juice, and garlic. Top them with sautéed vegetables and a side of guacamole—they’re so delicious, you won’t even miss the tortilla!
LEVEL all YIELD 3-4 servings
- 1 lb skirt steak
- 1 tsp black pepper
- 1 red bell pepper, seeded, & thinly sliced
- 1 Tbsp organic coconut oil
- 1 tsp chipotle powder
- 1 tsp cumin
- 4 cloves garlic, minced
- 1 yellow bell pepper, seeded, and thinly sliced
- 1 vidalia onion, thinly sliced
- 2 cups baby bella mushrooms, sliced
- 1 tsp salt
- 1/8 cup lime juice
- Rinse skirt steak under cool water and pat dry.
- Carefully remove any remaining silver skin from the steak.
- Place steak in a 1-gallon ziplock bag and set aside.
- In a small mixing bowl, combine lime juice, salt, pepper, chipotle, cumin, and garlic.
- Pour marinade over steak, seal bag, and toss to evenly coat the entire skirt steak.
- Place in the refrigerator and marinate up to 24 hours.
- Preheat grill to 500°F, 10 minutes prior to cooking.
- Remove steak from the refrigerator and bring up to room temperature.
- Grill steak 3–4 minutes per side.
- Allow to rest for 5 minutes after cooking, then cut steak in thin strips.
- Heat coconut oil on medium heat in a cast-iron skillet.
- Add vegetables and seasonings, and sauté until onions are translucent and peppers have softened.
- Remove from heat and set aside.
- Turn oven to broil at 500°F, and raise oven rack to the top level.
- Place vegetables in cast-iron skillet under the broiler for 3–5 minutes.
- Serve steak topped with vegetables, and a side of guacamole.
Autoimmune Modification: Substitute zucchini for bell peppers and omit chipotle & cumin
**For more 21DSD recipes, check out the guidebook, cookbook, and for our most comprehensive program, The 21-Day Sugar Detox Online.
Hayley Mason and Bill Staley are the minds behind the popular Paleo recipe website Primal Palate, and are the authors of several bestselling Paleo cookbooks: Make it Paleo, Make it Paleo II, Gather, and The 30 Day Guide to Paleo Cooking. Their Paleo journey together started with a blog titled The Food Lovers Primal Palate. Since then, they have cooked their way to becoming two of the most popular Paleo foodies on the web. Known for their simple and delicious recipes as well as beautiful, bright photography, Hayley and Bill’s recipes are instantly recognizable, whether they’re on your computer screen or on your plate.