This was a fun one to cook. I love fajitas and hadn't had them in so long since they are generally off limits on AIP. But not these! I got out my two burner cast iron griddle and huge spatula, turned the heat up to high and started blackening the steak, then worked cooking the veggies in two big batches. Little is more satisfying then turning huge piles of wilting, sauced veggies over on a searing flat top. Really, give it a try.
AIP Steak Fajita Salad Bowls
1 teaspoon kosher salt
juice of one lime
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon ginger powder
2 cloves garlic, grated
2 tablespoons olive or avocado oil
high heat oil, as needed for cooking
1 lb grass fed sirloin steak, sliced
1 zucchini, sliced into half moons
1 yellow zucchini, sliced into half moons
10 oz cremini mushrooms, sliced
1 red onion, halved and sliced
fresh chopped cilantro
sliced avocado slices
In a small bowl, whisk salt, lime juice, oregano, turmeric, pepper, ginger, garlic and olive oil. Set aside.
Set a large cast iron griddle on high heat. Brush with high heat oil. Once hot, blacken steak. Cook until desired level of doneness. Transfer to a large bowl. Cook zucchini, squash mushrooms and onion on griddle. Work in batches as needed, brushing griddle with oil in between batches. As veggies are softening, pour with a portion of prepared sauce. Transfer to bowl with steak and toss with any remaining sauce.
Build bowls with steak anad veggies, over lettuce garnishing with cilantro and avocado. You can also make little tacos with lettuce leaves or coconut paleo wraps.