Cauliflower and Ribeye Steak Fajitas

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.

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.