homemade salsa on fajita meatFree Paleo Recipe #6

I hear a lot of folks say that they don’t have time “to be Paleo”. Like if its not from a window or a box, it must be a 3 hour undertaking. Simply not true. Most of the meals I make are very quick and easy. And I also make a ton extra for lunch left overs. See that?! Two consistent problems solved; quick paleo dinners and paleo lunches. Keep reading on how we will turn this into a full meal.

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Inactive time: 6-24 hours to marinate

This quick meal is one of my favorites, fajitas. My fajitas are marinated to add a tangy sweet nuance that pairs magnificently with hot salsa. Fajitas are typically made with skirt steak, but you can also use:

  • top sirloin steak
  • boneless chuck shoulder steak
  • flank steak
  • top round steak

bottle of raw coconut aminos


  • 3-4 pounds of skirt steak (or other cut you choose)
  • 1 bottle of Raw Coconut Aminos
  • ~18 ounces of pineapple juice
  • 5 cloves of garlic, minced or thinly sliced
  • 4 tablespoons of olive oil
  • 10 Thai chilis or more, sliced (optional)

WTF is Coconut Aminos you ask? Coconut Aminos is the paleo folks replacement for soy sauce. But once discovered, I like it better than soy sauce.

We will make a paleo fajita marinade, allow the steak to soak it up for a bit, then you throw them on the grill.

fajita meat marinating in coconut aminos and pineapple juiceLet’s get cookin’:

  1. Put steak in a large containers or resealable bags. Since I make quite a bit, I usually have to break it up into two batches. But that allows me to make a spicy version for me and my wife and a mild version for the ol’ kiddos.
  2. Add the pineapple juice and about 1/2 to 3/4 of the bottle of Raw Coconut Aminos until the meat is submerged. This is the marinade. Keep in mind, half the amount if you’re working with two batches.
  3. Add the garlic, olive oil, and chilis if you opted for those. Blend these ingredients well into the marinade.
  4. Allow the steak to marinate for at least 2 hours. I typically do 6 hours or overnight. Although the pineapple is an enzymatic marinade, I never really had a problem with my meat becoming mushy.
  5. Grill the steaks over a medium-high heat for 4-5 minutes on each side, pending thickness or personal preference on how much you want it cooked.
  6. Remove from the steak from the grill and allow it to rest for 10 minutes.

To serve, slice the fajitas into strips and top with your favorite salsa. If you want the best salsa in the world, make some of my salsa. Bam! Meat and veggies right there! Yes, salsa counts as your vegetables here, thats what helps make this meal so dang quick and easy. And to really set this off to the moon, add some guacamole (recipe to come).

Hope you like this one as much as I do. If you try it, let me know how it turned out.



sliced fajita meat with salsa  grilled fajita skirt steak top sirloin fajita meat sliced

marinating skirt steak in coconut aminos and pineapple juice sliced fajita meat into strips fajitas no tortilla with salsa and guacamole