Cauliflower and Ribeye Steak Fajitas recipe and content provided by Brent Totty
When traveling, ordering steak fajitas always seems like the healthy choice. What we don’t think about is where the ingredients come from or how that meal is prepared.
Grass-fed steak is rarely found at standard restaurants, so you miss out on copious amounts of heart- and brain-healthy omega-3 fats when ordering conventionally raised beef. That’s due to the downstream effect of the diet that your protein source ate before you ate them. Restaurants are built on efficiency above all else; steaks are flame-broiled or seared to save time, which drives up the potential for carcinogenic particles to form. Oxidation at high heats is a real threat to beef.
Standard fajita vegetables contain high levels of lectins (we’re looking at you bell and jalapeno peppers). Unless the peppers are skinned and deseeded, you are inviting anti-nutrients to your party, which can contribute to leaky gut and decreased mental clarity. These vegetables are often dripping in canola oil, which wreak havoc on your system. Avoid these inflammatory seed oils or you’ll likely throw your omega 3-6 ratio off for days.
Related: Study Reveals Canola Oil Is Bad for the Brain
All things considered, when making steak fajitas, you’re better off pan-frying your grass-fed ribeye over low temperatures and baking organic cauliflower steaks and sliced zucchini in the oven in avocado oil if you are focused on eating for performance. Next time you are thinking about Mexican food, have yourself a fajita fiesta at home with this Bulletproof steak fajita recipe.
Cauliflower and Ribeye Steak Fajitas
Start to Finish: 1 hours (10 mins active)
Ingredients:
- 6 ounce ribeye steak
- 1/2 medium head of cauliflower
- 1/4 cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon of sea salt
- 1 medium zucchini
- 1 tablespoon chopped cilantro
Optional: Cassava Tortillas
Instructions:
Vegetables
- Preheat the oven to 350 degrees fahrenheit
- Slice the head of cauliflower into 1-inch steaks
- Slice the zucchini into 2-inch long spears
- Mix avocado oil, apple cider vinegar and salt in a dish, then brush onto vegetables
- Bake for 45 minutes, or until the cauliflower begins to slightly brown
Steak
- Salt both sides of the steak liberally and pat dry
- Heat a cast-iron skillet on low to medium heat
- Cook steak for 3-4 minutes (or until juice begins to pool on the top of the steak)
- Flip and cook for another 3 minutes
- Remove steak from the pan, and let it rest for 5 minutes loosely covered by tin foil
- Chop cilantro and add it to the remaining oil mixture
- Slice against the grain and serve atop the roasted vegetables. Drizzle the oil mixture over the top of the entire dish.
Serves: 1
Nutritional Information:
- Calories: 1072
- Protein: 44g
- Carbs: 22g
- Fiber: 14g
- Sugar: 2g
- Fat: 93g
- Saturated Fat: 19g
- Polyunsaturated: 8g
- Monounsaturated: 40g
- Trans fat: 0g
- Cholesterol: 72mg
- Sodium: 1413mg
- Potassium: 910mg
- Vitamin A: 265mg
- Vitamin C: 145mg
- Calcium: 9mg
- Iron: 10mg
