Gluten-Free Steak Fajitas
Savor the bold flavors of Gluten-Free Steak Fajitas, a mouthwatering recipe tailored for those seeking a gluten-free twist on a Tex-Mex classic. Perfectly marinated flank steak is infused with a zesty blend of gluten-free soy sauce, fresh lime juice, smoky paprika, and aromatic spices, creating tender slices that melt in your mouth. Vibrant red and green bell peppers, along with caramelized onions, bring a burst of color and natural sweetness to the dish, making it as visually appealing as it is delicious. Served on warm gluten-free tortillas and topped with optional fresh cilantro, creamy sour cream, or avocado, these fajitas are quick to prepare and an instant crowd-pleaser. Ideal for weeknight dinners or lively gatherings, this recipe is an easy way to introduce bold, health-conscious flavors to your table.
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Recipe Information
Ingredients
- 1 lb Flank steak (or skirt steak)
- 3 tbsp Gluten-free soy sauce (or tamari)
- 2 tbsp Fresh lime juice
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 medium Yellow onion, sliced
- 8 small Gluten-free tortillas
- 2 tbsp Fresh cilantro, chopped (optional)
- optional Sour cream or avocado (optional, for serving)
Instructions
In a medium bowl, prepare the marinade by whisking together the gluten-free soy sauce, lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Place the flank steak in a shallow dish or resealable plastic bag, and pour the marinade over it. Ensure the steak is fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade and cook for 3-5 minutes on each side (or until it reaches your desired level of doneness). Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes.
In the same skillet, add a drizzle of olive oil if needed, then sauté the sliced bell peppers and onion over medium heat until tender and slightly caramelized, about 5-7 minutes.
While the vegetables are cooking, slice the rested steak into thin strips against the grain.
Warm the gluten-free tortillas in a dry skillet or microwave according to package instructions.
Assemble the fajitas by placing a few strips of steak and a portion of the sautéed peppers and onions onto each tortilla. Garnish with chopped cilantro, sour cream, or avocado if desired.
Serve immediately and enjoy your gluten-free steak fajitas!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 19.5 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2687 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
