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Steak Fajita

We've been eating much more grass fed ground beef lately. It's easy to find "100% grass-fed", which is an important label that assures pasture raising and grass finishing. If the label only says "Grass Fed", the cattle could have been fed only a small amount of grass, not 100%; effectively a misrepresentation of the product you might expect it to be.


There seems to be a higher premium on grass-fed beef steaks, however.  Recently our local grocer offered 100% grass-fed flank steaks on sale at a very deep discount, and I bought several. They freeze very well.


My favorite way to cook flank steak is on the grill or on a grill pan.  Sliced on the bias it makes delicious filling for fajitas.  I had no bell peppers nor tortillas, so I just served the steak with Tex-Mex rice and refried beens, and a dollop of sour cream. It was Tex-Mex delicious in no time flat.



1/2 lb flank steak

1 Tbsp salt-free Southwestern spice (I use Good&Gather)

salt and pepper to taste

fresh cilantro leaves, chopped


Season steak on both sides with southwestern seasoning, salt and pepper. Allow to sit for up to an hour if you have the time.  Otherwise, get cooking!


Turn overhead fan on high. Heat grill pan (or cast-iron or steel pan) to high. Anoint pan with a dash of avocado oil and immediately lay steak on pan. Grill for about 2 minutes - for grill pan, until you get some nice grill marks.


Flip and continue searing steak to desired degree of doneness. I use an instant read thermometer to check for desired doneness.

Remove steak from pan and rest under aluminum foil for 3-5 minutes.


Alternatively, you can grill the steak in the same manner on an outdoor gas grill just as well.


Slice on the bias (against the grain) and garnish with cilantro.  Serve with rice and beans, and a dollop of sour cream if desired.


Serves 2.

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