Zesty Garlic Fajitas

Melissa Hickman

Recipe by Melissa Hickman

Certified yoga instructor, MMA enthusiast, and health nut, Melissa has always been passionate about improving well-being. Dubbed as the ‘kitchen scullion’ at age 4, she's and has been cooking since she was old enough to hold a knife. Melissa spent five years in the restaurant industry, where she learned about the importance of fresh, whole ingredients. After converting to an animal-based diet and healing her gut-health issues, Melissa became passionate about all non-toxic lifestyles and improving health. Now, she makes recipes with "hidden organs" as a play on "hidden veggies" to bring nose-to-tail nourishment to all members of the family.

This recipe uses Pluck Zesty Garlic and can easily be swapped out with All-PurposeSpicy, or Pure.


Step 1

Wisk together all the ingredients for your marinade in a medium bowl.

Step 2

Submerge the flank steak in the marinade and cover. Place in the fridge overnight, or up to 24 hours.

Step 3

Remove the steak from the marinade and sprinkle both sides with 1 tablespoon of Zesty Garlic Pluck. Pre-heat the grill.

Step 4

Cut each bell pepper in half long-ways and remove the stem and seeds.

Step 5

Brush the outside of each pepper with the remaining marinade. Sprinkle with the remaining ½ tbsp of Zesty Garlic Pluck.

Step 6

Place the peppers on the pre-heated grill and let cook for 4-5 minutes per side.

Step 7

Place the flank on the grill and cook for 4-5 minutes per side for a medium-rare finish.

Step 8

Remove the flank and peppers from the grill. Let the flank rest for 5 minutes.

Step 9

Cut the peppers into strips. After the flank has rested, cut into strips with the grain.

Step 10

Sprinkle with coarse sea salt and serve!



2-3 pounds Flank Steak

3 Bell Peppers

1 ½ tablespoon Zesty Garlic Pluck

½ tablespoons course Sea-Salt


1/4 cup apple cider vinegar

½ cups olive oil

1 tablespoon minced garlic

2 tablespoons liquid smoke

1/4 cup worcestershire

1/4 cup liquid aminos


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