Wednesday, April 9, 2014

Grilled Beef Fajitas w/ Chipotle Lime Marinade w/ Grain-free Tortillas

This evening I made delicious Grilled Beef Fajitas w/ Chipotle Lime Marinade for dinner. I served them in my super easy Grain-free Tortillas. This is the sturdier version of my tortillas which essentially means I don't thin the batter down with water like I do when I make my thinner sandwich wrap version or the version I use as a lasagna noodle substitute. You can add whatever seasoning you like to them to complement what you are using them for. In tonight's version of tortilla, I used a couple dashes of garlic powder, some ground ancho chile pepper and a little smoked paprika. Besides adding flavor to them, it adds nice color as well. I forgot to marinate my skirt steak overnight last night so when I came home at lunch time today, I put the marinade together quickly and let them marinate for about 7 hours until dinner time. The steak takes about 10 minutes to cook since it's so thin. I also made fresh homemade guacamole to go with our fajitas. I'll post that recipe's so simple it might make you shed a few tears (of joy)! LOL I snapped a few photos of tonight's meal below as well as the recipe for the beef fajitas and the tortillas (the recipe to make 1 tortilla at a time or 4 is included -- I actually got 5 tortillas from my "4-tortilla recipe" this evening). I'll post the guacamole recipe tomorrow. Enjoy!

This is why I make sturdy tortillas -- I always over-stuff them!

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 at least one hour or up to 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.


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