Here is an Italian-inspired fajita recipe you can make in just minutes!
Tip: Whenever I cook myself dinner, I make an extra portion to have as a meal the next day. I portion my dinner on a plate, then store a second portion in a glass container, then wash the pan (confession for those of you that know me: I still wash my dishes pretty much immediately after using them!).
Are you in the habit of prepping tomorrow’s meals? It will change your life!
Onto these delicious fajitas!
ITALIAN FAJITAS WITH HERBS DE PROVENCE (serves 4)
1 lb. of organic, grass-fed skirt steak
1 of each: red, yellow and green bell pepper
1 yellow or sweet onion
1/4 cup of avocado oil (plus more Tbs. for cooking)
1 tsp. of sea salt
1 Tbs. of herbs de provence & dried oregano
1 tsp. of garlic powder
1/2 tsp. of white pepper
Handful of Italian parsley
Add 1/4 cup of avocado oil, sea salt and spices to a large zip-lock bag.
With your fingertips, massage the oil so that the spices are mixed well.
Add skirt steak to your zip-lock bag.
Slice bell peppers and onion in thin strips and add to the zip-lock bag.
Seal the bag and mix well by shaking and using your hands to get everything coated in the oil and spices.
Allow steak and veggies to marinate in the bag for up to 24 hours. If you don’t have time to marinate, don’t fret! Any block of time is fine, even 5 minutes!
Heat a grill pan or cast iron with 2 Tbs. of avocado oil to medium high.
Once your pan is really hot, place skirt steak flat on your pan and grill for 1 min/side.
After grilling, place skirt steak on a cutting board to cool.
Place the peppers and onions in the same grill pan and cook, tossing often, until they soften and even char a bit (charring is optional but tasty).
While your veggies are cooking, thinly slice your skirt steak against the grain and arrange on a serving platter.
Add grilled veggies to your platter and garnish with Italian parsley.
Yum! I hope you enjoy! Don’t forget to pack your lefties for tomorrow!