In a bowl combine the ingredients for the marinade. In a Ziploc bag add the steak and the marinade. Let marinade for approximately 1 hour or longer. While the meat marinates you can prep the bell pepper and onion for the fajitas as well as the pico de gallo.
Pull the meat out of the fridge and leave at room temp for about 20 minutes. When it is time you can heat the coconut oil in a grill pan or cast-iron skillet over medium heat. When the pan is hot, add the steak (reserving the marinade) and cook for about 7 minutes on one side. When you turn the steak add in the vegetables.
After turning you can pour the remaining marinade over the steak and deglaze the pan (remove brown bits). Mix the vegetables while the steak cooks for about 7 more minutes. When done cooking remove and let sit for 5 minutes before slicing.
Assemble the spinach and vegetables in a bowl, then slice the steak, add it to the spinach and top with the fresh pico de gallo. Garnish with cilantro and Enjoy!
• 2 oz. lean steak (like sirloin tip)
• 2 cups spinach (torn)
• 2 tbsp. juice from an orange
• 1 tbsp. juice from a lime
• 1 garlic clove minced
• dash of pepper
• 1 tsp chili powder or dash of cayenne
• ¼ red onion sliced
• ½ green bell pepper sliced
• 1 tsp coconut oil
Pico de Gallo
• ¼ jalapeno (seeded and diced)
• ¼ white onion diced
• 1 tomato cut into pieces
• salt and pepper to taste
• squeeze of lime juice
• Cilantro for garnish