Prep: 10 min | Cook: 15 mins | Total: 1 day | Servings:4
| The word "Fajita" (FA-HEE-TAH) is Spanish for, essentially, "little strips" (likely of meat). It's actually not a traditionally "Mexican" dish, per se. It's actually more something that likely occurred near the Mexican border in Texas, around the 1930's.|
So, this "Tex-Mex" foodstuff is actually American! I learn something new, every day!
Legend has it that ranches would slaughter an animal to feed the ranch hands. The skirt steak (considered a throwaway item at the time) was often given to the Mexican cowboys as payment. This was usually grilled up at the campsite and served in a tortilla! This tradition went on unnoticed by anyone but the Vaqueros' and anyone close to them. Eventually this tasty tradition could live in the darkness no more and was sold at Texas fairs and festivals in the 60's and 70's. By the 80's skirt steak was no longer a throwaway and was increasing in value. By the 90's, a "Fajita" was big business for places like "El Torito", where it is served on a hot sizzling platter with peppers and onions.
Nowadays, pretty much anything grilled and served with peppers and onions is called "Fajitas". Shrimp, chicken, squid, etc. It's all good!
Serving suggestions: The photo is taken with cheddar taco shells, but this would work well with Mama Lupe's tortillas, as well as leaves of Boston Bibb Lettuce or Red Cabbage! Also tasty with sour cream, salsa, guacamole, cheese, fresh chopped onions, cilantro, fresh limes, etc.
|1 1/2 lb (681g) beef skirt steak (flank, tenderloin, sirloin, ribeye, etc. will work, as well)||1680||123||133.5||0||0||0||0|
|2 small (148g) red bell peppers, seeded and thinly sliced||45.88||0||1.48||8.88||2.96||0||5.92|
|1 medium (110g) red onion, very thinly sliced||44||0||1||10||2||0||8|
|4 each (12g) garlic cloves, minced||16||0||0||4||0||0||4|
|2 tbsp (28g) light oil (coconut oil, ghee or olive ... or even bacon fat!)||240||24||0||0||0||0||0|
|2 tbsp (30.5g) lime juice, freshly squeezed||7.64||0||.14||2.64||.07||0||2.57|
|1 tsp (2g) cumin seed, ground||7.5||.44||0||.88||.22||0||0.66|
|1/2 tsp (1g) coriander seed, ground||2.98||.18||.12||.55||.42||0||0.13|
|salt and fresh cracked pepper, to taste||0||0||0||0||0||0||0|
|Totals (of 4 Servings):||2044||147.62g||136.24g||26.95g||5.67g||0g||21.28g|
|Per Serving:||511||36.91g||34.06g||6.74g||1.42g||0g||5.32g *|
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- In a resealable bag (I use a vacuum pack machine, but you could also use a leather pouch stashed under your saddle), combine all the ingredients except the salt. Remove as much of the air as possible, then seal the bag. Refrigerate the bag overnight.
- The next day, heat a grill and/or a large skillet. Place the peppers and onions on the grill or in the skillet with a bit of salt and pepper. Cook until a little charred and a little soft. Set aside.
- Grill the beef on both sides, so that it is still rare to medium rare, but charred, a bit, on the outside. Set the beef with the peppers and onions for about 3 minutes, to let it relax. Then, slice into thin strips and serve with your accompaniments!
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|FAJITAS!!!!! These look deeee-lish!
|Love to see a squid faijita. That's new to me!