Cameraman Special Beef Fajitas

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I am a huge fajita fan. Chances are that you are too. It’s been awhile since the first “Cameraman Special” video and this one turned out in fine fajita fashion. I love the mystery basket challenge as it calls for creativity. The only real curveball today was the heart of palm, but I took care of that in a jiffy.

I encourage you to try this out with friends or family. Have them select a mystery basket of ingredients for you and then see what you can come up with…

I’ve been working out hard lately and it feels good! Today was a rest day and much needed. I look forward to getting back in the gym tomorrow and getting out and being active this weekend. In four days, we will be half way through 2014. I hope that you are having a great year and that you make the most of these summer months. Remember that the body fuels the mind and that there are always flowers for those that want to see them.

Good night, my friends.

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Focused on food for you)

 

Cameraman Special Beef Fajitas

Ingredients:

  • 2.25 pounds New York strips or steak of your choice, cut into strips
  • 4 carrots, Asian bias cut
  • 1 onion, julienne
  • 1 bell pepper, julienne
  • 10 cloves garlic, smashed and chopped
  • 4 poblano/pasilla peppers, roasted, peeled, seeded and sliced into strips
  • 3 Roma tomatoes, cored and julienned
  • Olive oil, as needed
  • Kosher salt, to taste
  • Black pepper, to taste
  • Water, as needed

Preparation Instructions:

  1. Heat two large sauté pans over high heat, add olive oil, carrrots, onions and garlic. Toss/stir to incorporate well, season with salt and pepper and cook for 2 minutes, tossing occasionally.
  2. Add green bell peppers and a little bit of water and cook until carrots are “al dente”. Season one more time with salt and pepper, then transfer veggies to a serving platter.
  3. Return pans to the stove and add olive oil to the pan. Season the steak with salt and pepper and add to oil, seasoned side down. Season the top side of steak with salt and pepper.
  4. Cook for 60-90 seconds until the meat in contact with the pan is caramelized nicely. Turn meat so raw side is now in contact with pan, then add poblanos and tomatoes.
  5. Toss a few times, season one last time, then pour over veggie mixture on serving platter.
  6. Whip up with a 60-second guac and serve with lettuce for some killer steak fajitas. Call your enemies, invite them over and turn them into friends with your Culinary Ninja skills.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (32)

We have 36oz. of lean beef. We’ll say that cooks down to 32oz. and lean beef is 1 ounce per block, so 32 blocks.

Carbohydrates: (12)

We have ~2.5 cups of carrots. Carrots are .5 cups per block, so five blocks.

We have one onion, which yields two cups. Onions are one cup per block, so two blocks.

We have 4 Poblanos. Peppers are two per block, so two blocks.

We’ll give one more block for the garlic and bell pepper.

We have 3 Roma tomatoes, which yield two cups. Tomatoes are 1 cup per block, so two blocks.

Fats: (27)

We have ~2.5 cups of carrots. Carrots are .5 cups per block, so five blocks.

The Balancing Act:

Our breakdown is 32P/12C/27F. So, protein and fat are in line. We just need some carbs to balance this out. I would use lettuce wraps to make these, which don’t really count for anything, and then eat some fruit for dessert. Or, you can serve them over sweet potatoes or with plantain chips.

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