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Fajitas: Gluten Free + Dairy Free

12:00 AM

It's Movember—men, start your mustaches! In the past several years, mustaches have become a wildly popular hipster icon; mustaches on coffee mugs, mustaches on baby shirts, stick-on mustaches on bachelorette-party women, you know. This month, men are encouraged to grow mustaches to change the face of men's health and hey, this sweet app is helping document! It lets users photograph their mustaches every day, then turn the growth into a video. So funny, right? For the first time ever, I actually wish I could grow one myself. 

You can find this on Facebook

So, Halloween came and went but this week also marked an awesome pair of Latin American holidays: Dia de los Inocentes and Dia de los Muertos. Part of the Day of the Dead rituals includes preparing the favorite dishes of your loved ones. In the spirit of this tradition, we made one of our favorite Mexican dishes allergy-friendly. 

Prep Time: 10 minutes 
Cook Time: 30 minutes, depending on the thickness of your meat

1 piece Flank Steak (traditionally you would use Skirt steak)
1 tbsp. cumin
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. salt
1 green pepper
1/2 onion
1 jalapeño
2 cloves garlic

Toppings of your choice (we used refried black beans, guacamole and cilantro!) 

Product Love:
Food For Life Brown Rice Tortillas, gluten free and vegan

1. Sear Your Steak
Blend your spices—cumin, chili powder, oregano and salt—and season both sides of your meat. Drizzle a little olive oil on the bottom of a pan and place over medium high heat. Wait for the pan to get hot, then carefully place steak in the pan and turn heat down to medium. Sear both sides of your steak until doneness of your desire. We usually cook steak to medium, about 140˚F.

2. Sauté Your Veggies
Slice your pepper and onions, and dice your jalapeño and garlic. Using the same pan you seared your meat in, sauté all your veggies over medium heat. Let the onions start to caramelize and let the garlic become aromatic, about 4-5 minutes.

3. Combine And Eat!
Start with a tortilla (brown rice tortilla are delicious when slightly warmed), smother with some refried beans, pile on your sauteed vegetables and then shingle your sliced meat. (Chef's Tip: The best way to cut a cooked flank steak is to cut across the grain of the meat. There's a nice tutorial here.) Top with fresh herbs (we used cilantro) and a squeeze of lemon juice, then dig in!


See you soon!
Becky + Tanya

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