It’s been a while since I spoke about the constant dinner drama in my house.
Ever sine I’ve lived with my husband (we moved in together end of 2006, six moths before we got engaged), figuring out what to feed this man has been close to impossible.
He’s picky, and only likes certain meals at home, and is skeptical of anything new.
He isn’t into the crock pot, or one pan meals.
He won’t eat fish, but is sick of chicken when I make grilled chicken (but won’t eat legs or thighs or wings for dinner, only thin skinless cutlets, but never in the mood for it).
He doesn’t want to eat steak more than once every two weeks, although we have been doing once a week because I am at a loss.
He’ll eat pasta sometimes, but myself and the kids don’t eat it so it ends up being a waste (and he is picky about sauce .. it can’t have ANY chunks).
He wants me to watch the grocery budget, but prefers eating out several times a week.
You get the point.
(Remind me to tell you the story about the FIRST meal I ever made him … it is hilarious, but wasn’t at the time).
Mike loves my whole roasted chicken (and tolerates me making that once a week for a while), my version of his mom’s beef stew (I need to post this recipe soon), fajita night, London broil (coming soon, it’s bangin’), my Instant Pot brisket (which was the BIGGEST compliment), he loves all the sides I make, and a few other things.
It may seem like a lot, but it really isn’t because he gets sick of things easily, and I can’t blame him but there isn’t much to pull from. I dare you to try to make a suggestion, ha!
Anyone in his family reading this is probably nodding their head saying “he’s a pain in the ass with food.” It’s one of my biggest life challenges, and I’ll take it because it could be worse!
Seriously, if this is the worst thing I have to navigate, I will live a happy life. Not great for being adventurous for my blog, but there are worse things!
Today’s recipe was my attempt at switching things up … because we are ALL so sick of chicken.
It includes some of my favorite things, these Siete grain-free wraps (I linked to Amazon, but I will say they are usually on sale at Whole Foods and HALF the price as Amazon).
Michael actually REALLY loves these wraps!
Also, this cheese is everything.
I get it from my farm delivery, but often have used the raw grass-fed cheddar by organic valley or raw grass-fed pepper jack. This just kicks it up a notch, and goat’s cheese is easier on digestion than cow cheese! I know this makes it not Paleo, so you can omit it (the aioli will definitely make up for the flavor)
My friend, Eileen has been telling me to get this Primal Kitchen Chipotle Mayo since the line came out. I have been using the regular mayo for tuna and my kids love it. I wasn’t sure what I would do with this, since it has a kick the kids won’t eat it and Mike won’t touch mayo with a 10-foot pole. Although, that rule doesn’t apply when he orders Lee’s tuna hoagies.
These Primal Kitchen products are my favorite because they use healthy avocado oil, there’s no added sugar, no gums, fillers, or any gross ingredients found in regular mayonnaise!
Okay, on to the recipe!
There are a few different steps, but I PROMISE this is the easiest thing to make!
- Marinate some skirt steak. This is a really cheap cut, so if you are like me and go for quality meats (grass-fed, organic), then buying cheaper for recipes cuts will keep you in budget!
- Make the aioli (this is totally optional, but really gives the fajitas a GREAT flavor)
- Prep your onions. These onions are my secret ingredient for most things. They are simple and a matter of letting them sit, stirring occasionally, until they are super soft and melt-in-your-mouth good.
- Arrange your fajitas! Add the cheese, onions & steak, lettuce, aoili all to a wrap in a hot pan, let the wrap crisp and the cheese melt, serve and enjoy!
I mixed the steak up with the onions for a few minutes before making the fajitas and it was AMAZING.
This is a must-try recipe! To make it “true” Paleo, you can omit the cheese and just use the aioli!
Steak Marinade Recipe:
- 1/4 cup each of red wine vinegar & avocado oil
- 2 TBSP Primal Kitchen chipolte mayo
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- sea salt, to taste
Whisk it all together, place the steak in a large glass container with a lid, cover completely (you can also use a gallon freezer bag, I try not to use plastic but it works), and marinate for at least 1-2 hours in the fridge. Let it come to room temperature before grilling (about 20 minutes on the counter).
Caramelized Onion Recipe:
- 1 large or 2 medium Spanish onions
- 1-2 TBSP butter
- a pinch of salt (do not over do it, trust me)
Slice onions down so they are long and thin (not short and fat). Place a large amount of butter in a cast-iron pan on high heat, then add onions and a pinch of salt. Stir. As soon as the onions start to caramelize (soften) lower the heat to the lowest point you can. Keep them flat and even in the pan, then stir every so often, and place them back flat again. Cook then down for 20-40 minutes. We tend to go on the longer side. I have even let them go on for an hour! You can raise the heat if in a rush, just be very careful to not burn them. Add more butter as needed if they start to stick and get dry. When the onions are finished, leave the heat on as low as possible, add the chopped steak to the pan and mix it up for 5-10 minutes as you make your fajitas.
Chipotle Aioli Recipe:
- 3 TBSP Primal Kitchen Chipotle Mayo
- 1/2 lime, juiced
- 1 TBSP Chosen Food’s Avocado Oil (cheapest at BJ’s)
- 1/4 tsp onion powder
- sea salt, to taste
- ground black pepper, to taste
Blend in a food processor until you have the desired consistency. You can always add more mayo/lime based off your taste.
Grilled Steak Fajita Recipe:
- Siete coconut wraps
- shredded chili cheddar goat cheese (or raw pepper jack/ raw cheddar)
- caramelized onions (recipe above)
- 1 pound skirt steak, chopped (recipe above)
- shredded lettuce
- chipotle aoili (recipe above)
Heat up your grill to about 400 degrees. After your steak has come to room temperature from the fridge (about 20 minutes on the counter) place it on the grill and cook 3-6 minutes on each side until desired doneness (I do around 5 minutes on the first side, then 3 1/2 minutes on the other, it depends on the thickness and size of your steak). Be sure to let it rest about 10-15 minutes after grilling.
After you rested the steak, cup it lengthwise, then chop it up into small pieces, add to the onion pan.
Heat a separate clean pan on medium-low heat, place your wraps in the pan. Add shredded cheese, steak & onions until the wrap is crispy. Remove from heat and add lettuce. Drizzle aioli on top and serve!
Let me know if you try these! Tag me on Instagram or Facebook, I love to see your cooking!
Have a great afternoon, talk to you tomorrow!
**some posts on this site contain Amazon affiliate links to help me cover hosting fees so that I can continue to bring FREE content to YOU!**