|Before the "fold-over"...|
|After the fold-over Do you think I could have filled it up any more???)|
|This is how it all began..."inside skirt steak" in its naked raw glory...|
|This is what it evolved into with a little help from a great marinade, hubby, and the grill, of course!|
|BOOM! -- "aerial shot of the fold-over"|
Grilled Beef Fajitas w/ Chipotle Lime Marinade w/ Grain-free Tortillas
For the fajitas:
2 pounds skirt steak
2 large cloves garlic, coarsely minced
3/4 teaspoon roasted ground cumin
1/2 - 3/4 teaspoon ground chipotle chile
1/2 - 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Juice of 2 - 3 limes
Zest of 1 lime
1/4 cup olive oil
Toppings of choice: grilled or sauteed bell peppers or onions, salsa, avocado, sour cream, etc.
Grain-free tortillas, optional (recipe below)
For the tortillas (makes 1 8-inch tortilla):
1/4 cup egg whites or Egg Beaters
2 tablespoons blanched almond flour
2 teaspoons ground golden flax
1 teaspoon finely grated Parmesan
Dash of sea salt
Generous dash of ground chipotle chile (or seasoning of choice such as smoked paprika, etc.)
For the fajitas:
Place steak and garlic in a large (gallon size) Ziploc type bag. In a small bowl, whisk remaining ingredients together (cumin, chipotle, salt, pepper, lime juice, zest and olive oil) and pour into bag with steak. Seal the bag, removing as much air as possible; massage the bag to distribute all the marinade throughout the meat. Refrigerate overnight. Grill on a medium-hot grill for approximately 4 minutes on each side; remove and let rest for about 5 to 10 minutes. Slice the beef thinly against the grain. If desired, serve on a grain free tortilla. Top with your favorite grilled or cooked veggies and other toppings of choice.
To make the tortillas:
Whisk all ingredients together in a small bowl to form a smooth, thin batter. Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for another 1 to 2 minutes. Serve and fill with your favorite fajita, taco or sandwich fixings.
*Note: To make 4 tortillas, use the following amounts: 1 cup egg whites/egg substitute, 1/2 cup blanched almond flour, 2 tablespoons plus 2 teaspoon of ground golden flax, 4 teaspoons finely grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon seasoning (or to taste). Pour approximately 1/4 cup of batter in hot skillet to make each tortilla.