Description
These Gluten Free Steak Fajitas are a flavorful and satisfying meal, featuring tender strips of marinated steak sautéed with colorful bell peppers and onions. Perfect for a quick weeknight dinner, this recipe combines zesty spices and fresh ingredients to create a vibrant, gluten-free Tex-Mex classic that can be easily served with warm corn tortillas or over a bed of rice.
Ingredients
Steak and Marinade
- 1 lb flank steak or skirt steak, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lime juice (fresh)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large onion, thinly sliced
To Serve
- 8 gluten-free corn tortillas, warmed
- Fresh cilantro, chopped (optional)
- Lime wedges
- Sour cream or guacamole (optional)
Instructions
- Prepare the Marinade and Steak: In a medium bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Place the thinly sliced steak into the marinade, coating well. Cover and refrigerate for at least 30 minutes, ideally 1 hour, to allow flavors to penetrate.
- Sauté the Vegetables: Heat a large skillet over medium-high heat. Add a splash of olive oil, then add the sliced bell peppers and onions. Cook, stirring occasionally, until vegetables are tender and slightly charred, about 6-8 minutes. Remove from skillet and set aside.
- Cook the Steak: In the same hot skillet, add the marinated steak slices in a single layer. Cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Avoid overcrowding the pan—cook in batches if necessary.
- Combine and Serve: Return the cooked vegetables to the skillet with the steak. Toss everything together over low heat for 1-2 minutes to meld the flavors. Serve immediately with warm gluten-free corn tortillas, garnished with fresh cilantro, lime wedges, and your choice of sour cream or guacamole.
Notes
- Use flank or skirt steak for the best texture and flavor; other cuts can be used but adjust cooking time accordingly.
- Marinating the steak longer improves tenderness and flavor—don’t skip this step if possible.
- Ensure your corn tortillas are certified gluten-free to maintain the dish’s gluten-free status.
- For a spicier version, add sliced jalapeños to the vegetable mix or sprinkle with cayenne pepper in the marinade.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet.
