15 Dec Paleo Flank Steak Fajitas with Plantain Rice and Chimichurri Sauce
These Paleo flank steak fajitas are broiled after soaking in a simple yet flavorful marinade, complemented perfectly by a bed of sweet-ish plantain rice and drizzled with a wonderfully spicy chimichurri sauce.
These Paleo flank steak fajitas with plantain rice are everything I love about healthy dinners and everything I love about Mexican food all rolled into one delicious meal! If you’re looking for a keto option, just switch out the plantain rice with cauliflower rice.
These recipe instructions may look complicated, but they’re not. The important thing is getting everything prepared and planned as per the instructions so you can finish the steak, rice, and sauce at the same time. We drizzle everything with a pre-made chimichurri sauce (that’s keto-friendly, Paleo-certified and ah-maze-ing, BTW) to save you hours of roasting, peeling, and seeding peppers and blending!
Whip up a Keto Serrano Margarita while your steak is marinating, and you’ll be golden!
Here’s how to make perfect Paleo flank steak fajitas.
- Marinate the flank steak in a basic but flavorful mixture for at least 30 minutes. One or two hours is better, but overnight is not recommended because the acid that breaks down the fibers (good thing) can go too far and make it tough (bad thing). The marinade needs to have a good acid, an oil that can withstand very high temps, and salt at a minimum. Any other (complementary) spices you add are just icing on the steak.
- Have the plantains riced and ready to cook before you start broiling the steak. Broiling is a fast process, and having your attention on something else may cause you to overcook the steak. Womp, womp. Hope Uber Eats is more reliable in your area than in ours.
- Use a meat thermometer to monitor your steak after you flip it. I use this wired meat thermometer every….single…day. We have this mack daddy thermometer with Bluetooth for when we smoke huge slabs of meat outside on our Weber Smokey Mountain or Char-Griller Akorn thing.
Some things you should know: I received several packets of these yummy keto-friendly and Paleo-certified sauces from Kevin’s Natural Foods in exchange for trying them and creating a food blogger challenge recipe. I do not receive any compensation if you buy the product, and I only endorse products I love.
Plus there are no questionable ingredients, and these sauces are so reasonably priced ($4.99 at the time of this post + you can get a coupon on their site)! I’ll definitely keep these little packets of joy stocked in the pantry for months when we don’t have fresh peppers in the garden and any night I want a healthy, flavorful meal in less than an hour. (We’ll have a dedicated shelf in the camper, too!).
Find out more about Kevin’s Naturals products and peruse more recipes.
- Kevin’s Naturals website
- Kevin’s Naturals on Facebook
- Kevin’s Naturals on Instagram
- Kevin’s Naturals on Pinterest
Paleo Flank Steak Fajitas with Plantain Rice and Chimichurri Sauce
- 2 lbs. flank steak
- 1/2 tsp. sea salt plus additional to taste
- 1/2 tsp. freshly cracked black pepper plus additional to taste
- 4 tsp. smoked paprika
- 2 tsp. garlic powder
- 1/2 c. avocado oil
- 1/4 c. lime juice
- 3 green plantains*
- 2 tbsp. coconut oil
- 7 oz. package Kevin's Naturals Cilantro Lime Sauce
- optional, for garnish fresh cilantro
Marinate the Flank Steak
- (Optional) Flatten steak with a meat mallet between two pieces of parchment paper. See notes for details.
- Mix dry marinade ingredients (sea salt, freshly ground blank pepper, smoked paprika, and garlic powder), and rub into both sides of the flank steak. Add the avocado oil and lime juice and marinate for 30 minutes to 2 hours in the refrigerator, ensuring the entire steak is covered with the liquid. Remove from refrigerator 30 minutes prior to broiling, allowing to come to room temperature.
Prepare the Plantain Rice
- Peel and roughly chop the plantains.
- **In a food processer, pulse the plantain pieces until they become a rice-like consistency.
- Set aside until the flank steak is cooked and resting.
Broil the Flank Steak
- Cook the steak (starting with the top side down) six inches under the broiler for 3-7 minutes. Your time on each side will vary depending on the thickness of your steak. Please read the notes for more help. Remove the steak from the oven, flip it, and put it back under the broiler until it reaches your desired doneness. Remove from the oven, cover with foil, and allow to rest.
Cook the Plantain Rice
Heat the Cilantro Lime Sauce and Serve
- Heat the Kevin's Naturals Cilantro Lime sauce over medium heat until warmed.
- Slice the flank steak thinly against the grain, serve over plantain rice, top with cilantro lime sauce and garnish with freshly chopped cilantro.
- **Plantain Rice. Make sure to pulse the plantain chunks until they become rice-like rather than setting it on High and walking off. You will end up with mush.
- *Plantain Color. Make sure your plantains are green or they will also turn into mush. They will still taste good, but you'll want to boil and mash them instead of ricing them.
- Flatten it? If your steak varies much in thickness, you may want to flatten it with a meat mallet between two pieces of parchment paper. This will help it to cook more evenly. I didn't because I like my steaks medium-rare and my husband prefers medium. By leaving it thicker in the middle, we were able to enjoy varying doneness without having to cook part of it longer.
- Use a thermometer! Use a meat thermometer to ensure you get the perfect doneness. I always use a wired thermometer that allows me to monitor my meat's temperature throughout its grilling, baking, air frying, slow cooking, etc. etc. etc. process. There's nothing worse than spending $50 on the perfect steaks and then overcooking them or having to chew your way through an overcooked chicken breast.
- Cook time. Our steak was about an inch thick as its thickest point in the middle. We broiled it for 5 minutes on the first side, turned it and continued to broil until the thermometer reached 5 degrees below the doneness we wanted. If your steak is thinner, start with three minutes and then turn it.
- Let it rest. Keep in mind the steak will continue to cook after you remove it from the oven and cover it while it rests for 10 minutes. (Yes, you have to let it rest or all the juices will run out when you cut it.) I usually take mine out 5 degrees under what I want the final temperature to be and continue to monitor it to make sure it gets there. You can always put it back in for a few minutes if needed, but once you overcook it, it's no bueno. (Be especially careful using this method on poultry to make sure it gets to that final, safe temperature.)
Frequently Asked Questions for Paleo Flank Steak Fajitas
Do I have to rub the dry seasonings into flank steak?
No, but please don’t leave my recipe a bad review for lacking flavor if you don’t.
Do I have to marinate flank steak?
Yes. It will be tough if you don’t.
Can I marinate flank steak overnight?
You shouldn’t. The acid breaks down the fibers too much, making them tough again.
A Note on Nutrition Facts. Optional ingredients and garnishes are not included in Nutritional Facts. I am not a nutritional expert or medical professional. Nutritional information for my recipes is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs (if provided) are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.
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