the sprouted life » a gluten free blog inspired by real food & balanced living

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  • welcome to the sprouted life!

    We are a gluten free family trying to balance real food eating & traditional food practices while still eating on a budget and living socially in an over-processed food society. This blog is intended to share: our favorite recipes, our gardening & canning experiences, our food flops (ask me about my egg-free, paleo, almond flour pancake mess) & life with two little dirt covered boys.

    all of our recipes are gluten free, many are egg-free or offer egg-free options (even though our family is no longer egg free, I still try to include egg-free options) and many are dairy free, paleo & GAPS friendly. we don't "follow one specific diet" but our cooking style is best described as "gluten free but inspired by wapf + paleo + raw + realistic."

    Welcome to the adventure we call life!

red wine marinated fajitas {gluten free}

we do taco night a lot in our house. the simple beef type with tomatoes, green chilies and cumin. it is one of our “go to” meals if i am in a hurry.  i love tacos, my husband loves tacos and most importantly, my little boys love tacos.  we almost always have the ingredients we need on hand, especially since we have been canning our own pinto beans (yeah, i bought 50 lbs of organic dry pinto beans).  that turns out to be a lot of canned beans. mexican food is my “comfort food.”  my mother is mexican and i grew up in a family where homemade tortillas were a staple (one of the only gluten filled foods i miss). i promise i will share some of the recipes i learned from my grandma and how we have adapted them to be gluten free.

i had been planning on having tacos, but by accident pulled out a round steak to thaw.  sidenote: {i love, love having a huge supply of grass-fed beef in our freezer & we love farmer jack who we were introduced to by our friend lindsey, from the blog enjoying healthy foods.} anyway, as i was prepping for my day, i realized that i had the wrong cut of beef dethawed.  so i went hunting around my kitchen to see what i could switch dinner to and i eyed a half of a bottle of red wine and a yellow pepper…perfect for fajitas!  i make a similar type of marinade for kabobs, so i just swapped a few ingredients to be more “mexican” in flavor. i then served the fajita meat over slowly sautéed yellow peppers and onions and served with a blue corn refried bean taco topped with raw cheddar. we will be making this recipe again!

 

red wine marinated fajitas {gluten free}
author: 
recipe type: entree
 
Ingredients
  • 1 lb. of grass-fed flank or round steak
  • 1 c. dry red wine
  • ⅓ c. olive oil
  • 3 Tbsp. maple syrup
  • 1 Tbsp. gluten free worcestershire sauce
  • juice of 1 lemon
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • ½ tsp. ground pepper
Instructions
  1. whisk all the marinade ingredients together in a glass dish
  2. submerge meat in marinade and let set for 8-12 hours in the refrigerator
  3. grill on high heat until medium (or desired doneness)
  4. let meat rest for 15 minute before cutting into thin slices
  5. serve over sautéed yellow peppers and onions

 

 

shared on: slightly indulgent tuesdays, allergy free wednesdays & real food wednesdays

May 15, 2012 - 7:04 pm

Laura @ Gluten Free Pantry - My husband would go crazy for these fajitas! I will be featuring this tasty recipe this week on Allergy-Free Wednesdays!

May 15, 2012 - 8:53 pm

sproutedlife - yay! i love looking through all your favorites. i now have to many recipes that i want to try.

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