Steak Fajitas Recipe
When it comes to cooking fajitas, you can easily add on the calories by layering your tortilla with cheese and conventional meat. But I like to take a healthier approach when preparing my steak fajitas, using plenty of vegetables along with good quality, grass-fed beef to fill me up, and combining spices so that every bite packs a punch.
Just like my chicken fajitas recipe, these steak fajitas are gluten free, full of colorful veggies and incredibly easy to prepare. In fact, this recipe takes only 10 minutes of your time. Gotta love the slow cooker!
What Are the Best Fajita Seasoning?
I’m a firm believer that cooking with an array of spices helps to make meals more satisfying, so you won’t be hungry again an hour later, looking for something to fulfill your cravings. The most basic recipes can become packed with flavor when you add the right seasoning.
I season my steak fajita with a mix of chili powder, oregano, cumin, garlic powder, onion powder, paprika, salt and pepper. Now that’s a well-rounded group of flavors! Not only will these spices add depth and heat to your beef fajitas, they also come with a slew of health benefits.
For example, ground cumin comes from cumin seeds, a dried herb that’s a member of the parsley family. Cumin seeds aid digestion, promote skin health and promote detoxification.
And then there’s paprika, the pepper-based spice that helps your body reduce inflammation and oxidative stress. (1) There are many antioxidants in paprika, including carotenoids that help the body fight disease.
This group of disease-busting spices work to bring out the flavor of the other ingredients in this steak fajita recipe. Also, you can make more of this mix while you have the spices out and keep it in a jar labeled “taco seasoning.” This way it’s ready to go for next time.
How to Make Steak Fajitas
My steak fajita recipe is quick and easy — it just requires some chopping and throwing ingredients into the slow cooker.
Start by adding 1.5 pounds of skirt steak to the bottom of your slow cooker. I choose to go with 100 perfect grass-fed beef because it’s better for my health and the environment. Grass-fed beef production actually decreases greenhouse gas emissions, increasing biodiversity of pasture ecosystems and improving the quality of run-off water from well-managed pastures. So choosing grass-fed beef reduces your carbon footprint. (2) Plus, research suggests that choosing grass-fed meat over conventional meat decreases your risk of food poisoning and results in fewer antibiotic-resistant bacteria. (3)
After your skirt steak has been added to the slow cooker, start bringing in your chopped veggies. I use one green pepper, one red pepper and 1–2 jalapeños, depending on how much heat you prefer in your fajitas. My favorite thing about bell peppers is their extremely high concentration of antioxidants. Just one bell pepper will provide more than twice the daily recommended amount of vitamin C and three-fourths of your recommended vitamin A intake.
As the liquid component, I add 1–2 cups of your favorite salsa. You can start with 1 cup of salsa and then check on your mixture a few hours into cooking to see if you need the other cup. As the peppers and onions let out their liquid, you may not need anymore.
Next, chop up a red onion. You may be surprised by onion nutrition — it contains vitamin C, vitamins B6 and B1, manganese, folate, potassium and phosphorus. (4) Onions are good for your heart health, they help to maintain strong bones, they reduce your risk of arthritis and they work as a defense against respiratory infections.
Now just add your steak fajita seasoning and set your slow cooker on low for 8 hours. I like to check on it every few hours, stir it up and make sure I don’t have to add any more liquid.
Now, that was pretty easy. Your steak fajitas are ready to eat. There are a bunch of toppings that work well with fajitas, but I have my favorites — massaged kale, plain goat yogurt, chopped tomatoes, chopped green onions and cilantro. All of these toppings come with health benefits, like cilantro, it helps to detoxify the body of heavy metals, promote normal blood sugar levels and protect you against cardiovascular disease.
Wrap your ingredients up in a grain-free tortilla and enjoy! (For ketogenic version, have without the tortilla.)
Prep: 10 minutes; Total: 8 hours
- 1½ pounds skirt steak
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1–2 jalapeños, sliced
- 1–2 cups salsa
- Fajita Spice Blend
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- massaged kale
- plain goat yogurt
- tomatoes, chopped
- green onions, chopped
- Place everything into a slow cooker and cook on low for 8 hours.
- Serve on grain-free tortillas, topped with kale, plain goat yogurt, tomatoes, green onions and cilantro.
I’m losing weight, because I’m always nauseated and don’t eat because I get sick feeling, I have had my doctor too look into my stomach and have had , test, CT scan and I have stopped all Mexicans, one at a time and there is no difference and found nothing .