A Grilled Steak Fajitas Dinner

That's very different from your Tex-Mex classic.

Hi friends. I’ve got to keep this brief today, because I’m frantically trying to tie up all the loose ends before my wedding this weekend! Between that and our honeymoon (to Sicily!) I’ll be away from you for a few weeks. You can expect to hear from me again during the second half of June, when I’ll have lots to share with you all about the wedding.

But for now, I have a new dinner recipe to leave you with. It’s great for serving to a small festive crowd this long weekend. Or for the family any balmy weeknight. It’s finally truly grilling season, and I’m so happy to be back outside hovering over my Weber kettle grill in the evening—it’s time you get out there too!

photo by Chelsea Kyle

Because I’m not supposed to eat nightshades on my anti-inflammatory diet, there are no bell peppers in these steak fajitas. Instead, there’s zucchini coated in a bit of chili powder, which ok, yes, technically is made from peppers so this meal actually still contains nightshades… but I figure a bit of dry chili powder is a lot less nightshade than a fresh bell pepper so I’m rolling with it. Forgive me. Regardless, spicy grill-charred zucchini are very good. So are these grain-free tortillas.