The Best GF Steak Fajitas and Mexican Rice

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Make these paleo by replacing the beer with either beef broth or wine and eating the meat with side dishes/vegetables or atop a salad. I always double this recipe to have leftovers (plus it's incredibly delicious) and, doubled, the recipe yields about 8-10 servings. The meat for this marinates overnight...so plan ahead for that. To double, just double all numbers and marinate each piece of flank steak in a separate ziploc bag. So, the recipe below is for EACH 1 1/2 lb. piece of flank steak you intend to cook.

Ingredients:
  • 1 1/2 lbs. flank steak
  • 2 limes, juiced
  • 1 bottle of Gluten Free beer (Bard's brand is the only one I've found here locally)
  • 1 tsp. salt
  • 1-2 tbsp. honey
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/3 cup olive oil
  • 1 1/2 tsp. chili powder
  • a bunch of green onions (just buy one whole set at the store and use half of them), chopped
  • 1/2 jalapeno
  • 1 1/2 tbsp. cilantro
  • GF corn tortillas (I prefer the white corn tortillas) and whatever toppings you like

Directions:
  1. Using a gallon ziploc bag, mix together the lime juice, beer, salt, agave nectar, cumin, oregano, olive oil, chili powder, green onions, jalapeno, cilantro and meat. Marinate in the fridge overnight.
  2. Remove from the fridge and let sit for 30 minutes to come closer to room temperature. Then remove from marinade and pat dry. Grill over medium-high heat (my grill runs really hot...so you can adjust this if you need to to suit your grill) for 13 min/side. The outside should look cooked, but not charred and the middle should be cooked through or slightly pink. I usually like to move the meat 90 degrees halfway through (6 1/2 to 7 minutes in) to get those lovely grill marks.
  3. Let the meat rest for at least 20 minutes. Slice into 1/4" strips. Serve however you like. 


The fajitas are good with the rice recipe found under the "Beef Enchiladas with rice" entry...or you can try the following rice recipe. It's a little spicier, but delicious and was adapted from "Mexican Rice III" on allrecipes.com.

This is usually made with the doubled fajita recipe...so you might want to do 1/3 less of this recipe if you don't want to make as much.

Ingredients:
  • 1 1/2 cups white rice
  • 1 tbsp olive oil
  • 1 jalapeno
  • 1 large tomato (or 2 smaller ones), seeded and diced
  • 2 1/2 to 3 cups GF chicken broth (I like my rice super soft...so I usually do more than needed to really cook it)
  • 1/2 onion, chopped
  • 1 1/2 tsp. GF chicken bouillon
  • 1 1/2 tsp. salt (or to taste)
  • 3 tbsp. cilantro
  • 1 tsp. cumin

Directions:
  1. In medium saucepan, heat oil and saute rice in pan for 2-3 minutes, or until rice is slightly browned. 
  2. Pour in chicken broth and all remaining ingredients. 
  3. Bring to a boil, cover, and cook on low for 20-25 minutes or until rice is done.

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