Gluten-Free Pepper Lime Beef Fajitas

A sirloin flap marinated with coconut aminos garlic sauce, lime juice, freshly ground black pepper and few simple ingredients make the perfect gluten-free, dairy-free pepper lime beef fajitas at home.

Pepper Lime Fajitas with Roasted Onions, Red Peppers, Pico De Gallo

Gluten-Free, Dairy-Free Pepper Lime Beef Fajitas

I’ve been going through a fun phase of making some of our favorite restaurant foods at home. Recently, I made a killer gluten-free chicken fried steak and the best vegan potato nachos that remind me of the fries and nacho cheese they served at Fuddruckers.

And last week we made Southwestern Egg Rolls like you find on the appetizer menu at Chili’s.

And one of our absolute favorites are the pepper lime beef fajitas they serve at Lupe Tortilla. But it can get a little pricey.

So when we found the Niman Ranch angus beef sirloin flap for fajitas at Wheatsville, I just had to give it a try at home.

To make the marinade we used the juice of two large limes, a generous amount of freshly ground black pepper and gluten-free coconut aminos garlic sauce. I added in a little bit of olive oil and gluten-free Worcestershire sauce (Lea & Perrins) as well.

After making the marinade, just put the steak and marinade into a ziploc and let it marinate in the fridge for at least two hours.

Grilling the Fajitas

We have an electric grill because we live in an apartment. So we take it outside and let it heat up before cooking anything on it. We set it to high and place our Le Creuset grill pan on the grill so it can heat up as well.

Pepper Lime Marinated Sirloin Flap before cooking on the grill

Since we are using the grill pan, we want to take the meat out of the marinade and dry it off with a paper towel. If not the moisture will boil the meat and make it kinda gross.

We cook it for about 5 minutes on each side with the lid closed. If you want it cooked a bit more on the well-done side leave it on for a few more minutes.

If you have a grill, you know what to do.

If you don’t have a grill, you can always put the grill pan under the broiler of the oven and cook it that way. It just may make the kitchen a little smoky. Which is why we prefer to grill it outside.

After cooking the meat, let it rest on a cutting board for a few minutes so it doesn’t release all the juice. Then cut it against the grain. Squeeze a little more lime juice over the meat and hit it with a some salt and pepper.

Pepper Lime Fajitas with Roasted Peppers and Onions

Roasting the Pepper and Onions

You can’t have fajitas without grilled onions and peppers. Bell peppers are on the EWG dirty dozen list so buy organic if you can.

Of course you can grill them, but they are so easy to make by roasting them in the oven. Preheat the oven to 400 degrees.

Cut the peppers and onions up into long strips. Place in an oven safe baking dish, drizzle with olive oil, sprinkle with salt and pepper. Then bake for about 25-30 minutes tossing once or twice.

You could also roast a jalapeño, poblano peppers or green peppers. Try a red onion or sweet onion. You could always add in more veggies like zucchini, too. Lots of options when making fajitas.

Pepper Lime Fajitas with Roasted Peppers and Onions, Pico de Gallo, Goat's Milk Yogurt, Bean Dip

What to Serve with the Beef Fajitas

Now that you have your delicious beef fajitas and roasted veggies, what are you going to serve with them?

We love corn tortillas but I also have a wonderful recipe for gluten-free, dairy-free flour tortillas, too.

At Lupe Tortilla they are served with refried beans, Tex-Mex rice, sour cream, pico de gallo and guacamole. Since I can’t digest cow milk we substitute goat milk yogurt for the sour cream. And make up a quick batch of pico de gallo with tomatoes, shallots, jalapeño, cilantro and lime juice.

I also found this amazing Hatch chili pinto bean dip from Austin Chile Co. We served it up with the fajitas and it was delicious. I really liked it with the grilled onions!

Or it would also be amazing with chimichurri sauce, too.

Want More Recipes Like These Fajitas?

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Pepper Lime Beef Fajitas with Roasted Peppers and Onions

A sirloin flap marinated with coconut aminos garlic sauce, lime juice, pepper and few simple ingredients make the perfect gluten-free, dairy-free pepper lime beef fajitas at home.

Course Main Course
Cuisine Mexican
Keyword pepper lime beef fajitas
Prep Time 2 hours
Cook Time 30 minutes
Servings 4
Author Deana Larkin Evans


Pepper Lime Marinade

  • 1 tbsp olive oil
  • 2 large limes, juiced
  • 1/3 cup liquid coconut aminos garlic sauce
  • 1 tsp GF Worcestershire sauce
  • 1 tsp freshly ground black pepper


  • 1 pound sirloin flap cut for fajitas
  • 1 large organic onion
  • 1 large organic red bell pepper
  • olive oil
  • salt & freshly ground black pepper
  • extra lime juice
  • GF flour or corn tortillas

Optional Fajitas Toppings

  • pico de gallo
  • bean dip
  • goat's milk yogurt or skyr (or vegan sour cream)
  • guacaomole or avocado slices


  1. Prepare the marinade by mixing together the olive oil, lime juice, coconut aminos garlic sauce, GF Worcestershire sauce and pepper. Place into a ziploc bag. Add the fajita sirlion flap. Place in the fridge and let marinate for at least two hours.

  2. To roast the peppers and onion, preheat the oven to 400 degrees F. Wash the pepper and then cut into long strips. Cut the onion into long strips as well. Place into a baking dish and drizzle with olive oil. Sprinkle with salt and pepper. Roast for about 25-30 minutes tossing once or twice.

  3. Meanwhile, take the marinated fajitas out of the fridge. Pour off the excess marinade. Pat dry with a paper towel and let come to room temperature.

  4. Heat the grill and grill pan (if using) to highest temperature. Place the meat on the heated grill pan or grill and cook for about 5 mintues on each side. Remove from the grill onto a cutting board and let rest before cutting. Usaully cut against the grain.

  5. Serve with roasted peppers and onions on GF flour or corn tortillas. Optional toppings can be pico de gallo, guacalmole, avocado, bean dip, or goat's milk yogurt (skyr or vegan sour cream).

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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