I totally love good grilled grass-fed steak fajitas. Not all the time. Not every week. (I don’t require that much red meat.) But once a month a little bloody meat goes a long way. Especially with a delicious Spanish red. Yum.
I don’t usually miss much meat during the Spring Dump. For the most part. But then suddenly I wake up one morning, when it’s all done, and I thought of a grilled grass-fed steak fajita makes my mouth water and my tummy rumble. Suddenly that green smoothie isn’t cutting it. And I trust my body. Cravings come and go. When your body starts talking to you though, it’s time to listen!
Why do I participate in the Spring Dump in the first place? Well…I likely need it more than some of my participants. A long winter of travelling around, sitting on my butt by the computer, drinking too many lattes. You can certainly hear your body telling you to bug off, if you listen closely. You begin to feel this need to shed, cleanse, dump. And all it takes for me to reset, usually, is a little diet shit — so my body and liver can do the job it’s already doing, more efficiently and less painfully.
And then when it’s all over, I can begin once more to dream of grilled grass-fed steak fajitas.
Grilled Grass-Fed Steak Fajitas
- 1 Tbsp coriander seed
- 1 tsp cumin seed
- 1 tsp chili powder
- 2 Tbsp olive oil, divided
- sea salt and black pepper
- 1 1/2 pounds grass-fed steak, cut of choice (I prefer strip or sirloin)
- 1 large red onion, slice into strips
- 2 large red pepper, sliced into strips
- 2 poblano chilis, sliced into strips (optional, spicy)
- 3 Tbsp water or bone broth
- handful fresh cilantro, chopped
- 1 large avocado (or guacamole)
- Corn tortillas OR large leaf lettuce
Toast coriander and cumin seeds until fragrant. Then crush with mortar and pestle. Alternatively, use ground spices. Combine with chili powder.
Brush the steak lightly with oil. Sprinkle steak with half the spice mixture, pressing it into the meat gently. Sprinkle generously with salt and pepper. Heat grill to high.
Place steak on grill rack over high heat. Cook steak until desire doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board and let rest for at least 5 minutes.
While steak is resting, heat another tablespoon of oil in a pan. Season red onion, peppers, and chilis with salt and pepper. Saute them in the hot pan until tender, about 8 minutes. Add a bit of water or bone broth and the other half of the spice mixture, until heated through. Sprinkle with cilantro.
Slice steak across the grain and arrange on a platter. Serve the peppers and onions alongside, along with avocado and warmed tortillas (or lettuce leaf).