Mustard-Green-Curry Steak Fajita Wraps with *Robust* Brazil Nut Cream

Mustard greens and Thai green curry paste paired with steak: the union we never knew we needed. Add garlic, ginger, and bell pepper-infused *Robust* Brazil Nut Cream, and you have a wonderfully warming, fresh, and bold fajita wrap.


Green Curry Chile Marinade and Steak

  • 2 lbs. tenderized skirt steaks (about 3 medium-sized cuts)
  • 1/4 cup olive oil
  • 2 Tbsp Thai green curry paste
  • Juice from 2 limes (about 2-3 Tbsp)
  • 2 Tbsp ground cumin
  • 1 Tbsp curry powder
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried oregano
  • 1 Tbsp dried cilantro
  • 1 Tbsp dried thyme
  • 2 tsp dried sage
  • 2 tsp cayenne pepper

Robust Brazil Nut Cream

  • Listed ingredients for Brazil Nut Cream, plus the following:
    • 2 inches peeled raw ginger root, cut into chunks (about 2 Tbsp)
    • 2 Tbsp raw garlic cloves
    • 1/2 cup chopped fresh red, yellow, and/or orange bell peppers (I used mini peppers)

Mustard Green Fajita Wraps and Accompaniments

  • Whole, intact mustard green leaves, thoroughly rinsed and longer stem ends removed
  • 1 cup sliced cherry tomatoes
  • 1/2 cup green bell pepper, sliced**
  • 1/2 cup red bell pepper, sliced**
  • 1/2 cup white onion, sliced**
  • 1/2 red onion, sliced**
  • 1 cup sliced baby portobello mushrooms** (**Tip: to save time, I used a pre-sliced, ready-to-grill ‘fajita mushroom and pepper plate’ in my local grocery store– any fresh ingredients that you can buy already-made to help you save time, I thoroughly recommend!)
  • 1 Herbed Garlicky Lemon Olive Oil Cube
  • Additional water (to prevent carcinogens while sautéing)

Special equipment: 

  • High speed blender or food processor
  • Sealable medium-sized container with lid
  • Plastic wrap
  • Large baking sheet
  • Skillet or frying pan (non-stick is preferred)
  • Serrated knife

Inactive prep time: 3-6 hours (or overnight)
Active prep time: 45 minutes
Yields: 8 servings


  1. Pre-soak the Robust Brazil Nut Cream: follow the pre-soaking instructions to make the Brazil Nut Cream, adding to the pre-soaking mixture the ginger, garlic, and chopped bell peppers. Store the mixture in a sealable medium-sized container with a lid and refrigerate for 3-6 hours or overnight.
  2. Prepare the steaks and Green Curry Marinade: lay the skirt steaks flat on top, side by side, directly on top of the baking sheet. Mix together all of the remaining listed marinade ingredients in a large bowl until they become a thick paste. Then, using your hands, spread and rub an equal amount of the marinade paste onto the front and back sides of each of the skirt steaks, making sure to rub each section thoroughly! (Tip: be sure to unwrap and get into any curled edges of the steaks as well.) Once the steaks are thoroughly coated in the marinade, cover the baking sheet with plastic wrap and refrigerate for 3-6 hours or overnight.
  3. Discard the pre-soaking liquid for the Robust Brazil Nut Cream. In a high-speed blender or food processor, blend the remaining ingredients together with lemon juice and 1/2 cup fresh water. Rinse the sealable container out and store the cream in the refrigerator until ready to use.
  4. Preheat the oven to 450 degrees F. Remove the plastic wrap from the steaks and bake directly on the baking sheet for 15 minutes, or until the meat has reached your desired doneness.
  5. Once the steaks are done to your liking, transfer them to a cutting board. Let the steaks rest for 10 minutes. While the steaks are resting, prepare the Mustard Green Fajita ingredients: in a large skillet or frying pan over medium heat, melt the Herbed Garlicky Lemon Olive Oil Cube. Add the tomatoes, mushrooms, peppers, and onions and sauté until soft (plus additional water by the tablespoon if contents begin to blacken on the pan), then remove the pan from the heat and reserve.
  6. Use a serrated knife to slice the steaks into strips, going against the grain. Toss the steak strips together with the mushroom-pepper fajita mix.
  7. Fill up fresh mustard green leaves with the steak and fajita mix. Top with a dollop of Robust Brazil Nut Cream, wrap, eat, and enjoy! (*** To wrap, fold the stemmed end directly over the leafy end— mustard greens are durable and will bend easily without breaking– and then tuck one of the edges under, as seen below!)

(Ready to eat!)

Yasmine’s notes– a special story:

Sharing this recipe with you has come from the continuing decision of mine that I will share what I *know* has worked… as these wraps were inspired by a recipe I developed about a year and a half ago now at the time of this writing:

“Collard-chiladas”– a starchless, sucrose-less, cheese-less version of baked and smothered traditional beef and cheese enchiladas.

Collard-chiladas are one of a number of prototype recipes I had begun to create and record for myself all during this time— originally stored in my own private files, not yet ready to be shared with the world. (Sample below from my private stores: I’d originally labeled it, “Collard Dogs and Other Similar Wraps.”)

This is because at this time, I had just made the biggest dietary shift I would ever make in my life and have since kept: no longer consuming any form of starch in food… entirely. And considering I’d already given up dairy and any forms of unnatural sugars in foods, all that was left to me to eat was the likes of vegetables, fruits, meats, nuts, seeds, mushrooms, and salt.

I did it… ultimately committed to it, because frankly, things were scary. I can’t tell you EVERY detail at this time (as that will be shared in Torus Link pages to come), but what I *can* say is that there were some very serious, terrifying health issues going down alllllll around me. Too much, too deep, and too terribly for me to ignore. It got to the point where I knew this much: if I didn’t want the same suffering to happen to myself, I needed to release what I recognized would only continue to hurt me and instead find new ways to eat immediately. There was no space left for me to ‘ease myself in.’

And because I had to be immediate about it… that meant that I all of a sudden, LITERALLY overnight, went from having relative normalcy, accessibility, choices, and community in my foods… much more so than not… to having next to nothing there for me at all. Now…

Pizza, burgers, spaghetti, mashed potatoes, pies, cakes, ramen, sushi, rice bowls, chocolate, samosas, dumplings… ALLL the normal things out there that the entire world partakes of were no longer an option for me at all. And enchiladas themselves?

Well, I’ll give you a preview here of a younger me: a younger, obese me taken from a very-long-ago iWeb mock website I once made privately for myself, about myself.

You can see peeks of this younger me in the early pages of TL as well.

Enchiladas literally used to be one of my self-proclaimed favorite foods for YEARS. Ever since I was a child. Now… no longer an option. Any nostalgia and emotional, familiar ties I’d held were also gone in a snap.

And as the only one around me who was making this dietary shift at that; not friends, not family; not anyone else in the world I knew of with this exact dietary position… and me knowing there was no way in ANY practical sense that I was going to just convince anyone else to join me on leaving one of the backbones of global society itself… I felt very alone all of a sudden too: shouldering a lot of loss all at once, because for my health’s sake… I had to.

I suppose ever since then, I haven’t let the dust settle long enough to stay in my sorrow about it— I’ve had to press on, eat, and live!! And amongst some of the progressive things I chose to do? One was to study the heck out of various established recipes out there— night after night before going to sleep. Not to copy them… obviously I couldn’t directly copy practically any traditional recipes. But instead, to reimagine them; to understand what I could capture out of what I knew I truly loved, and work to see a different vision. I recognized MANY recipes seemed to be on repeat of the exact same things: ‘starch-dairy-fat-sugar-salt’, yet so often lacked fresh vegetables at the same time. As such, where could the untapped space of vegetables enter the picture? “Mission: In-Vegetable,” I called it to myself, researching and playing my little replacement game.

I’ve since discovered many things that I’ll share more of as TL continues and this budding site grows: not the least of which that watery, flowy, bitter greens such as mustard greens pair so well with fatty meats like beef and pork, and that raw alliums like garlic and spicy roots like ginger make EXCELLENT bold, zesty, and powerful fat-busters to help balance things– thus did I learn from established dishes like lettuce wraps and cashew creams… and then, spread way out with my own varieties.

So, while it’s becoming too hot in my local Austin to share with you the heavier, richer ‘collard-chiladas’ at this hour, I still pay them a current homage with these wraps. This is because with the branches they and many of my other recipe-roots have sprouted, I’m able to give you more of what is I *know* is good and offers so, so, so much health. Try these wraps for yourself and see what I mean. 🙂

More to come soon.


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