Steak Fajitas


I don’t know about you but I’ve pretty much banned the word “diet” from my language. Diets are typically a short term fix and don’t produce long term results. Instead, I’m trying to incorporate healthier maintainable changes into my life little by little…and hope those little changes add up!

Once upon a time, fajita night consisted of flour tortillas, store bought fajita mix (loaded with msg and names I don’t recognize on the ingredient list), sour cream and lots of cheese. Today, I’ve replaced the flour tortillas with whole wheat tortillas, homemade fajita marinade instead of a store bought packet, a delicious guacamole salsa instead of sour cream and I go much lighter on the cheese. However, this is honestly great without the cheese (did I just say that? Is the world ending?). Here’s my healthier spin on steak fajitas:


Serving size: 4-6


2 lbs Flank Steak, Round Steak, or London Broil (London Broil is pictured)

6 Whole Wheat Tortillas

1/2 onion, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced (or green is fine too)

1 T olive oil

8 ounces Pepper jack or Monterey jack cheese, shredded

Marinade ingredients:

1/2 cup low sodium soy or gluten-free soy

1/2 cup fresh squeeze lime juice

1/4 cup olive oil

2 tablespoons brown sugar

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon pepper

1/2 teaspoon onion powder

2 cloves garlic, chopped

1 jalapeno, chopped (optional)

2-3 chipotle peppers in adobo sauce with 1 tablespoon sauce, chopped

Guacamole Salsa:

1 avocado, diced

Juice of 1/2 lime

1 roma tomato, diced (you can add more as desired)

1 clove garlic, chopped

1-2 tablespoons cilantro, chopped

1/2 jalapeno, chopped (optional)

Salt & Pepper to taste
Step 1: Marinate steak

Mix all of the marinade ingredients above and add the steak and marinade to a ziploc bag and refrigerate for at least 3 hours. I like to marinate the meat overnight for the best flavor.

To cook the steak, you can either grill it, broil it in the oven, or sear/cook in a cast iron skillet until desired doneness. Let it sit for 10 minutes and then slice thinly against the grain.

Optional: I like to use the extra marinade leftover in the ziploc bag. I boil it and then bring it to a simmer. Then slice the meat after cooking and toss it back in the marinade for extra flavor.

Step 2: Sauté the veggies & brown the tortillas (optional)

While the steak is cooking, heat 1 tablespoon of oil in a skillet on the stovetop over medium high heat. Add the bell peppers and onions and cook until tender (I like mine to get a slight char).

To brown the tortillas (optional), you can either brown them on each side on the grill OR heat a non stick skillet to medium high heat with a small amount of oil (just enough to coat the surface) or cooking spray and add the tortillas one at a time. When it starts to get an air bubble, flip. Repeat. You can wrap them in foil to keep them warm until everything is ready.

Step 3: Make the guacamole salsa

You’ll want to make this right before serving. In a small bowl, mix all the guacamole salsa ingredients together.

Step 4: Assemble

Top the whole wheat tortillas with the sliced steak and desired amount of peppers/onions, guacamole salsa, and cheese. Waalah….a healthier, wholesome spin that’s delicious and maintainable for the long term.

Will you look at this?