This evening I made big Beef Fajita Salads for dinner using the skirt steak I picked up at Costco this weekend. I usually like to marinate my beef overnight to tenderize and infuse it with flavor, but marinated it for a little over an hour this evening and it still turned out great (in other words, I forgot to marinate it overnight). While it was marinating, I sliced up some Vidalia onion, and red, yellow and orange bell peppers and sauteed them in a bit of olive oil until tender crisp. I considered making my grain free tortillas to wrap around my beef fajita filling, but instead decided to enjoy it over a big fresh salad since I had a huge container of organic baby spring mix in the fridge. I piled my spring mix on a big plate and then topped it with my Chipotle Lime Marinated Beef Fajitas
. It was so good. It's funny, a year ago I would have probably made the tortillas but find that the longer I am grain free, the less I feel the need to do so...partly because I know I can if I want to. It really is partly a mind game and feeling like you "can't" have something like that makes you want it more...but once you know you can, somehow you relax and don't feel the need to duplicate everything any more. It's liberating.
I decided to whiz together a quick and easy salad dressing using avocado as the base. I've included the easy peasy recipe below that can easily be tweaked to suit your own taste. I snapped a few photos of my delicious meal below. The recipe for the beef fajita marinade can be found here, as well as the recipe for my grain free tortillas: Chipotle Lime Marinated Beef Fajitas
Spicy Avocado Dressing
1 medium ripe avocado, peeled and seeded
Juice of 1/2 lime
Sea salt, to taste (I used about 1/4 teaspoon)
Pinch ground chipotle pepper, or to taste
1 tablespoon olive oil or avocado oil
1/4 cup plus 2 tablespoons fresh salsa, divided
In a small blender or food processor (I used my Magic Bullet), puree avocado, lime juice, sea salt, chipotle, oil and 1/4 cup salsa until smooth, 1 to 2 minutes. Stir in remaining 2 tablespoons salsa. Adjust seasonings to taste. If a thinner dressing is desired, add additional oil or salsa.
Post a Comment