Description
These Gluten Free Steak Fajitas are a flavorful and healthy twist on the classic Tex-Mex favorite. Tender strips of marinated steak cooked with vibrant bell peppers and onions create a delicious filling served with warm gluten-free tortillas. Perfect for a quick weeknight dinner or casual entertaining, this recipe is naturally gluten free and full of bold southwestern seasonings.
Ingredients
For the Steak Marinade
- 1 lb flank or skirt steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Vegetables
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
To Serve
- 8 gluten-free tortillas (corn or flour based)
- Fresh cilantro, chopped (optional)
- Sour cream or Greek yogurt (optional)
- Fresh lime wedges
Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
- Marinate the steak: Place the thinly sliced steak in a zip-lock bag or shallow dish and pour the marinade over it. Toss to coat evenly. Seal and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
- Cook the vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp and slightly caramelized. Remove from skillet and set aside.
- Cook the steak: Using the same skillet, increase heat to high and add the marinated steak strips (discard excess marinade). Cook steak for 2-3 minutes per side, or until desired doneness is reached and the edges are nicely browned.
- Combine steak and vegetables: Return the cooked vegetables to the skillet with the steak, stirring together to combine and warm through for 1-2 minutes.
- Warm the tortillas: While the mixture finishes cooking, heat the gluten-free tortillas in a dry skillet or microwave until warm and pliable.
- Serve: Spoon the steak and vegetable mixture into warm tortillas. Garnish with chopped cilantro, a dollop of sour cream or Greek yogurt if desired, and lime wedges for squeezing over the top. Enjoy immediately!
Notes
- Choose flank or skirt steak for the best texture and flavor; other cuts can be used but may require different cooking times.
- Marinating the steak longer will deepen the flavor and increase tenderness.
- Feel free to customize the vegetables by adding sliced mushrooms or jalapeños for heat.
- Check tortillas for gluten-free certification if highly sensitive to gluten.
- If you prefer, you can grill the steak and vegetables instead of cooking on the stovetop for a smoky flavor.
