Hi sweet friends! How was your Monday?! Mine was pretty great until Ben & I were bored and feeling Halloweeny and watched AHS Hotel. Holy crap that’s a weird show. I had the craziest dreams all night. Never again, y’all. Never again. Have you seen it? Did you have to see a psychologist after?
I’m seriously considering it.
Today I wanted to share another Whole 30-ish recipe (I’ll explain more why it’s -ish tomorrow) that is super quick & easy to make and perfect for a fun Friday night dinner or lunch bowls for the week! I’ve done both. In the same week. I’m obsessed.
My favorite part of this recipe is the SKIRT STEAK.
Skirt steak is super quick & easy to cook and has the perfect amount of fat to where it’s still a lean piece of beef but it’s not totally flavorless, ya dig? Oh and it’s pretty cheap.
PLUS I replace the rice in a traditional fajita recipe for SWEET POTATOES. I know it’s a little strange but the sweet flavors blend SO well with the fajita steak every single bite is salty-sweet perfection.
Are y’all ready?!
Yes, I just got all Pinterest-y on you. You can pin it I guess, whatever, it’s cool.
- 1 piece of skirt steak for every 2 meals. This can vary depending on the thickness of the steak, but for 4 lunch bowls I got 3 super thin-cut skirt steaks. If the steaks are thicker, one piece for every 2 meals should be sufficient.
- 3 bell peppers. I like to get red, green, and yellow just because it’s pretty.
- 1 sweet onion. I prefer sweet over white so I don’t cry like a baby when I slice them.
- 1 sweet potato for each meal. I replaced the typical rice in this recipe with these sweet little taters and the combo is surprisingly de-lish.
- Fajita seasoning. For this recipe I used Frontera Carne Asada marinade on the steak & just some garlic, cumin, and chili seasoning on the veggies, but the Carne Asada marinade is NOT Whole 30 approved (it has some sugar so the steak gets a nice char and a touch of soy sauce), so feel free to sub it for your personal fave. OR if you don’t have one, combine olive oil, garlic, jalapeños, lime juice, chili powder, and cumin in a food processor and pulse until it’s nice & saucy.
- Olive oil.
- Pre-heat your oven to 375 degrees. Pour your marinade over your skirt steak and place in the fridge to set. While the steak is chilling, chop up your sweet potatoes.
- Once the potatoes are chopped, throw them in a baking pan with olive oil and seasonings, and roast for 30 minutes.
- Chop your bell peppers & onion. Heat one skillet with olive oil over medium-high heat and your grill pan (or an outside grill) on high heat. Be sure to spray with non-stick spray (Whole Foods olive oil spray is my fave).
- Place your bell peppers in the skillet with olive oil on medium-high heat. Don’t touch! You have to let them sit on the skillet so they can get that nice crispy fajita skin.
- Once your grill pan is HOT HOT HOT, pull out your steak and add any dry seasonings you desire (I love Weber brand’s Chicago Steak seasoning – which is Whole 30 compliant). Then throw them on the pan and – again – don’t touch!
- Flip your steak after about 3 minutes (the outside of the steak should have a nice char) and stir your veggies. Continue to cook your steak for another 3-5 minutes depending on thickness & veggies until they’re at your desired consistency.
- Slice up your steak and make your bowls! And, of course, don’t forget the GUAC. (I love Wholly Guacamole brand because they have individual serving packs so it doesn’t turn all brown and nasty).
- Eat up!
I seriously looked forward to these every single day when I took them for lunch! They’re so fun and so freakin’ easy!
So tell me… Do you love fajitas? Are you totally gonna make this?? Do you have any fun fajita recipes or Whole 30 fajita seasonings that are your fave? Tell me everything! I will be back tomorrow talking about life after Whole 30, and how I’ve adapted my diet. I’ll see you then! X0.