I’ve been looking forward to One Pot Paleo for months, and it definitely doesn’t disappoint! You’ll find yourself drooling over the gorgeous photography, and marking every page to make the recipes. One of the best parts of this cookbook is that you only need ONE pot or pan to cook everything in. This means less time doing dishes, and more time doing things that you actually love!
Jenny’s instructions are easy to follow, and odds are that you already have most of the ingredients in your kitchen. This book is truly fantastic, not only for someone following a paleo diet, but also for anyone who just loves amazing food!
I made these Skirt Steak Fajitas the other night, and they were SO good! My local farmers market happened to have grass-fed carne asada, so I used that instead of skirt steak. If you’re not able to find skirt steak, flank steak would also be another great option. I’m looking forward to cooking more dishes from One Pot Paleo, it’s my new go-to!
You’ll definitely want to add this cookbook to your collection! CLICK HERE to order!
Jenny’s Note: I order fajitas all the time when I eat out because they’re Paleo compliant. When I make this dish at home, I forgo the premade seasonings with unhealthy additives and opt for fresh ingredients to make a simple marinade. Ordinary flank steak comes out tender with a warm, citrusy flavor and a little bit of a kick thanks to some cumin, chili, cilantro and lime. You’ll know you’re in for a special treat because your entire house will smell so good while the meat is searing on the hot cast-iron pan. Triple the amount of vegetables and you won’t even miss the tortillas or beans!
- • 6 cloves garlic, minced
- • ¼ c (60 mL) extra virgin olive oil
- • ¼ c (60 mL) coconut aminos
- • 1-1/2 tsp (5 g) cumin
- • 1 tsp chili powder
- • ¼ c (10 g) cilantro, chopped
- • Juice and zest of two limes
- • 1 ½ lb (675 g) skirt steak
- • Sea salt
- • Black pepper
- • 1 red bell pepper, sliced into strips
- • 1 yellow bell pepper, sliced into strips
- • 1 green bell pepper, sliced into strips
- • 1 large onion, sliced intro strips
- • 2 jalapeños, stem and seeds removed, sliced into strips
- • 2 avocados, sliced
- • 1 beefsteak tomato, chopped
- • ¼ c (10 g) cilantro, chopped
- Combine all the marinade ingredients in a gallon-sized (3-3/4 L) ziptop plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place in the fridge to marinate for 1 hour.
- Heat a cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest.
- While the skirt steak is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion and jalapeños. Add the marinade that was used for the meat and saute vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato, and cilantro.