Cook Kindly

Adventures in cooking and navigating a gluten-free life.

Steak Fajitas

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I love a variety of foods and flavors. One thing I’ve struggled with since going Gluten Free (GF) is corn tortillas. They are not as pliable, soft, or smooth as flour tortialls. They do NOT make good sandwich wraps. They crumble when you try to roll them up. Ick. I have, however, learned that heating up corn tortillas is a major help. Wrap them in tinfoil and throw them in the over (350 degrees is good) for a few minutes, while you make the rest of your dinner. Or, if you’re making something like enchiladas, dip them in sauce before filling them, they become softer and more pliable.

Tortillas in Foil

My corn tortilla struggles were conquered last night with the success of Steak Fajitas. Hooray! Before cooking any of our meal, I wrapped some corn tortillas in tinfoil and threw them in the oven at 350 degrees for about 10 minutes. I was down to my last few corn tortillas, so the hubs wrapped up some flour tortillas in foil to heat in the oven for his dinner.

Prep work began:

White Jasmine rice and water into the rice cooker, go. Julienne (cut into thing strips) onions and bell peppers. Thank you Sam’s Club for having beautiful colored peppers (we’ve been struggling to find good peppers lately). Cut steak into thing strips. What, prep work is done already? Sheesh, that was fast!


corn tortillas (make sure they are gluten free)

1 onion

3 peppers (any colors)

2 steaks

Cajun seasoning (Spices are gluten free, but you need to always check ingredients in any seasoning)

We have a great stir fry pan with one side higher than the others, it just begs to be flicked around to toss the contents, kinda makes me feel like a pro, without the concern of splattering our dinner all over the kitchen (which I would totally do with a normal frying pan). Heated that guy up with a little olive oil and began sauteing our steak strips. The steak (No Name) were pretty juicy, so when it was mostly cooked through (5 minutes or so), I drained all the excess juice into the sink, put the pan back on the stove and added in all of our onions and peppers. We added in Cajun seasoning while the peppers and onion cooked down, just until crisp-tender. We layered cheese, sour cream, black beans, salsa, and the steak/peppers/onion combo on top, served with a side of white rice. Dee-licous!


Author: Angie

I'm just a girl who likes to cook and try new things. I was diagnosed with Gluten Intolerance in June 2012, and am discovering new ways to make old favorites as well as new dishes to suite my adjusted eating habits. It's a journey, and I wanted to share my success (and I'm sure, some defeats).

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