I love beef fajitas and I love to use different colored bell peppers when I can or I just use all red. The marinade makes the meat have so much flavor I like to toss it in the marinade in the morning and then cook it for dinner that night. That lets the meat really get infused with the seasonings. I usually use butter lettuce leaves for my fajita wraps because the leaves are perfect to wrap around the tender beef and veggies.
2 pounds skirt steak, cut into large pieces to fit the grill pan
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 purple onion, sliced
1 tablespoon coconut oil
For the Marinade:
¼ cup fresh lime juice
¼ cup fresh orange juice
4 garlic cloves, minced
1 ½ teaspoons cumin
½ teaspoon salt
2 tablespoons cilantro, rough chop
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon red pepper flakes
½ teaspoon black pepper
Mix the marinade together in a large plastic zip bag, pour out ¼ of the mix into a bowl. Put the steak in the marinade and make sure it touches all sides. Put in the fridge for 2 hours or over night.
Put the sliced veggies in the bowl with the little marinade and toss to coat them all.
Heat a large skillet over medium heat and add the coconut oil. Once the oil has melted add the veggies and cook until they are done. I like them a little crisp still so about 4-5 minutes. Then set aside.
Heat up the grill pan over high heat. Once it is hot put the meat on it and cook 2 minutes per side for medium rare. Take out of pan and let it set on cutting board for 10 minutes.
Put the veggies in a large bowl. Slice the meat into strips and add to the veggies, tossing well.
Serve with fresh salsa, guacamole, chopped cilantro or even cashew cream.