For some reason wrapping dinner up in a lettuce cup is much more exciting than just putting it all together in a salad. At least that is how things are in my home.
When I saw local grass-fed flank steak on sale at our health food store, I grabbed one up and immediately thought of fajitas. No tortillas, no problem.
I bought ice berg lettuce for the first time in at least 5 years and found the crunch of the lettuce to be the perfect contrast to the soft, but boldly-flavored fillings.
Of course you could wrap these up in tortillas or put them together in a salad, but I assure you, this will be much more fun.
Beef Fajitas with Peppers, Onions and Cumin Spiked Vinaigrette
Beef & Marinade
- 1 lb. grass-fed flank steak
- juice of 1/2 lime
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- sea salt & pepper
- Mix lime juice, olive oil, ground cumin, garlic powder and salt and pepper together in a baking dish or gallon-sized ziploc bag.
- Add flank steak to marinade, evenly distributing all of the components.
- Allow to marinate for at least 2 hours in the refrigerator, or overnight.
- Meanwhile, prepare the vinaigrette…
Cumin Spiked Vinaigrette
- juice of 1 lime
- enough red wine vinegar to bring acidity up to 1/4 cup
- 1 large garlic clove, minced
- sea salt and pepper to taste
- 1/2 teaspoon cumin
- 3 tablespoons mayonnaise
- 1 teaspoon freshly chopped cilantro
- enough extra virgin olive oil to make 3/4 cup total dressing
- Add lime juice to a pint-sized mason jar or a measuring cup. Add red wine vinegar up to the 1/4 cup measurement.
- Add garlic, salt & pepper, cumin, mayonnaise and cilantro.
- Slowly drizzle in olive oil while whisking, until the dressing meets the 3/4 cup measurement.
Peppers, Onions & Assembly
- 1 large onion, sliced
- 1 large bell pepper, sliced or 1-2 cups mixed, sliced bell peppers
- 2 tablespoons grass-fed butter
- 1/2 teaspoon ground cumin
- 1 head of ice berg or butter lettuce, large outer leaves separated to act as cups
- Preheat skillet over medium heat until hot. You’ll want to turn your exhaust fan on for this :). Remove steak from marinade and cook in skillet until it has reached your desired doneness (we prefer medium-well).
- Once steak has finished cooking, remove it to a plate or tray to rest.
- Lower heat in skillet to medium-low and add butter, onions and peppers. Saute with a pinch of salt until softened. Stir in cumin.
- Slice the flank steak against the grain and arrange alongside the peppers and onions. Serve in lettuce cups with grated raw cheese, vinaigrette and cilantro.