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Fajitas - Fajita Strips or Flank Steak


  • 2 lbs Pasture to Plate Co. Fajita Strips (2 packages)

  • 2 tablespoon high-heat oil such as avacado oil

  • 1 large red onion

  • 1 each red, yellow & green pepper

  • Flour tortilla

  • Toppings - guacamole, sour cream, pico.....

For the Marinade

  • ¼ cup lime juice, I prefer fresh squeezed

  • ⅓ cup water

  • 2 tablespoons olive oil

  • 4 cloves garlic, crushed

  • 2 teaspoons soy sauce, coconut aminos or liquid aminos

  • 1 teaspoon salt

  • ½ teaspoon liquid smoke flavoring

  • ½ teaspoon cayenne pepper

  • ½ teaspoon ground black pepper


  • In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

  • Place Pasture to Plate Co. fajita strips in the marinade covering well, and refrigerate at least 2 hours, or overnight. Drain steak discarding marinade. Bring the meat to room temperature.

  • Heat 1 tbsp oil in large skillet over high heat. Add onions; cook, stiring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown about 3 minutes more. Move vegetables to serving platter and cover with foil.

  • Heat remaining oil in skillet over high heat. Add beef brown on all sides about 8 minutes depending on desired doneness.

  • Add vegetable to pan with meat stir to combine.

  • Serve on warm tortilla with your favorite toppings.


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