Sizzling Gluten Free Mexican Steak Fajitas Recipe

Step-by-step Directions

• Prepare the Marinade: In a medium glass bowl or liquid measuring cup, whisk together the olive oil, gluten free tamari, lime zest, lime juice, orange juice, minced garlic, jalapeno, ground cumin, chili powder, dried oregano, kosher salt, and black pepper until fully combined. Reserve 3 tablespoons of this marinade in a small separate bowl and set aside for finishing the vegetables later.
  3 tbsp olive oil or avocado oil, 2 tbsp gluten free tamari or gluten free coconut aminos, 1/4 cup fresh lime juice, 2 tbsp fresh orange juice, 4 cloves garlic, 1 tbsp jalapeno pepper, 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly cracked black pepper
• Marinate the Steak: Place the flank steak or skirt steak into a large sealable food storage bag or flat baking dish. Pour the remaining marinade over the meat, turning it several times to ensure every side is completely coated. Seal or cover tightly and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour penetration.
  1.5 lbs 700g flank steak or skirt steak, trimmed of excess fat
• Sear the Beef: Remove the steak from the marinade and pat it lightly with paper towels to remove excess surface moisture, which encourages a deep brown crust. Heat 1 tablespoon of oil in a large 12-inch cast iron skillet over high heat until shimmering. Carefully lay the steak in the pan. Sear without moving for 3 to 4 minutes until a rich brown crust forms. Flip and cook for another 2 to 3 minutes until medium rare (an instant-read thermometer should read 130°F/55°C).
  2 tbsp neutral cooking oil
• Rest and Slice: Transfer the cooked steak to a clean cutting board, tent loosely with foil, and let rest for 8 to 10 minutes. Resting allows the internal juices to redistribute so the meat stays succulent. Thinly slice the meat across the muscle grain on a slight angle into 1/4-inch strips.
• Sauté the Vegetables: While the steak rests, add the remaining tablespoon of oil to the same hot cast iron skillet. Add the sliced bell peppers and onions. Sauté over medium-high heat for 5 to 6 minutes, stirring occasionally, until the edges develop a light char while remaining crisp-tender. Pour in the reserved 3 tablespoons of marinade during the final minute of cooking, tossing to coat the vegetables and scrape up any flavourful browned bits from the pan bottom.
  2 tbsp neutral cooking oil, 1 large red bell pepper, 1 large green bell pepper, 1 large yellow or orange bell pepper, 1 large red or yellow onion
• Combine and Serve: Add the sliced steak and any accumulated juices back into the skillet with the vegetables. Toss briefly for 1 minute until warmed through. Garnish with chopped fresh cilantro and serve immediately directly from the sizzling skillet alongside warmed gluten free tortillas and your favourite toppings.
  1/4 cup fresh cilantro, 8 to 10 warm gluten free corn tortillas or gluten free flour tortillas, Lime wedges, fresh guacamole, sour cream or lactose free alternative, pico de gallo, pickled jalapenos