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Fajitas – Recipe – Meal Prep Ideas

By: Sarah Rogue

Summer is here which means the bbq at our house is getting a workout these days. These fajitas are super simple & easy to make. Be sure to make extra for meal prepping this week!

Ingredients:
  • 2-lb Skirt Steak
  • 1 Sweet Onion
  • 3 Bell peppers
  • ⅛ cup Avocado oil
  • ½ cup Coconut Aminos
  • 2 capfuls Red Wine Vinegar
  • Drizzle of Honey
  • Himalayan salt, pepper, granulated garlic, chili powder & ground cumin to season
Directions:
  • Place Skirt Steak in a large casserole dish. Season both sides with Himalayan salt, pepper, granulated garlic, chili powder, and a generous amount of ground cumin. 
  • In a measuring cup add: ½ cup of coconut aminos, ⅛ cup of avocado oil, 2 capfuls of red wine vinegar, & a generous drizzle of honey. Whisk ingredients together & pour the marinade over the meat. Cover and marinate in the fridge for 2-4 hours.
  • Slice onions & bell peppers – place in a bbq safe basket to grill or place on a baking sheet to roast in the oven.
  • Fire up the BBQ and grill the peppers and onions for about 20 minutes. *These will take longer to cook than the steak.
  • Add skirt steaks to grill on the BBQ. About 3 to 5 minutes on each side depending on thickness & your desired doneness.
  • Remove the steaks and let them rest covered for 5-mins.
  • Slice steaks against the grain – resist the urge to eat all the steak while slicing it!
  • Serve on warm corn tortillas with onions, peppers and top with guacamole!

Enjoy!
Email Coach Sarah if you have questions sarah@oregoncrossfit.com

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