4 from 1 vote
Beef Fajitas with Cilantro Lime Marinade
Servings: 6
  • 6 cloves garlic pressed
  • 1 heaping tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1 Tbsp pure maple syrup
  • Juice from 2 small limes
  • 1/4 cup Tamari soy sauce see which I buy in the Recipe Notes section below
  • 1/4 cup avocado oil
  • 1/3 cup fresh chopped cilantro
  • 3 pounds pastured beef fajita meat skirt steak works well - slice before marinating/cooking if you like well done fajita meat (otherwise, cook in slab form, and slice after removing from grill pan)
  • 1 each: red yellow, and orange bell pepper, sliced
  • 1 small white onion sliced
  • Tortillas or rice or salad if serving bowl style
  • Cheese sour cream, pico de gallo, guacamole, fresh cilantro (and anything else you need to make a great fajita!)
To marinate
  1. Place the beef into 1 gallon zipper bag (or spread across 1/2 of a large jellyroll pan to avoid plastic). Place the sliced peppers and onion in a second bag (or on the other half of the jellyroll pan).
  2. In a mixing bowl, combine the first five marinade ingredients (garlic through limes). Drizzle avocado oil in, whisking constantly to create an emulsion. Stir in cilantro.
  3. Pour marinade evenly over all and seal bags (or cover pan very tightly with foil). Store in fridge for 8-24 hours (much longer, and you risk the acid "cooking" the meat similar to ceviche)
To grill
  1. Heat outdoor grill or grill pan if cooking indoors (I used a large cast iron grill pan) - it should be smokin' hot (literally!)
  2. Brush grill with additional avocado oil, pastured ghee, or pastured lard. Add the veggies (they should sizzle as soon as they hit the pan) and allow to cook, turning often, until softened and until the edges are nicely charred.
  3. Once cooked, transfer to a warming oven while you grill the meat. (Alternatively, cook the veggies in a large cast iron skillet over the stove while you grill the meat.)
  4. For the meat, brush a fresh layer of oil/ghee/lard over the grill and add the meat (again, you want sizzling). Cook for a few minutes on each side, or until the meat tests around 130 degrees internally (medium-rare to medium). Remove from grill and allow to rest a few minutes before slicing.
  5. After beef has rested, slice it against the grain and serve it and the peppers and onions with tortillas and all the fixin's.