Servings: 4 servings
Prep time: 12 minutes
Cook time: 15 minutes
Total time: 27 minutes
Ingredients
For the fajita seasoning:
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black pepper or to taste
For the fajitas:
- 3 tablespoons Olive oil divided
- 1/4 cup Fresh cilantro leaves chopped plus more for serving
- Juice from 2 limes divided
- 1 tablespoon Dijon mustard paleo/keto brand as necessary OR Worcestershire sauce
- 1½ pounds Skirt or flank steak halved crosswise
- 4 medium Bell peppers seeded and thinly sliced. I used red, yellow, orange, and green
- 1 medium Red onion thinly sliced
- 1-2 tablespoons Unsalted butter
For serving:
- Lime wedges
- Sliced avocado
- Low-carb tortillas or cauliflower rice for serving
Instructions
- Mix all the ingredients for the fajita seasonings. To save for the bell peppers, set aside 1 1/2 teaspoons.
- Combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard, and 5 teaspoons of the fajita seasonings in a medium bowl. For the final drizzle on the steak, save 1 tablespoon of the marinade. Put the steak and the remaining steak marinade in a large zip-top bag. While preparing the vegetables, press the bag to distribute the marinade evenly.
- Slice the bell peppers and onions.
- In a 12″ skillet over medium-high heat, add 1 tablespoon of olive oil. Add the onions and cook for about 5 minutes until the onions are softened and fragrant. Add the bell peppers and season with the 1 1/2 teaspoons of fajita seasoning set aside. Cook the peppers for around 3-5 minutes if you prefer them to have a nice crunch. Also, you should leave them on for an additional three minutes if you like to be softer. Transfer to a plate and set aside.
- Sear the steak in melted butter while using the same skillet. Depending on how well done you prefer your steak, allow the steak to sear for 3 to 4 minutes on each side. Transfer the steak to a cutting board and allow resting for at least 5 minutes before slicing it into thin strips. Then, add the steak strips and heat through with the reserved steak marinade. Remove from heat.
- Serve hot with warm tortillas, avocado slices, and lime wedges.
Recipe and Meal Prep Notes:
- Add more chili powder and some red chili flakes if you prefer more heat.
- Make ahead by slicing the vegetables the night before.
- If you have time, marinate steak overnight for even more flavor.
Other Keto Beef Recipes
Nutrition Facts
Calories: 206.15kcal
Carbohydrates: 3.22g
Protein: 18.95g
Fat: 13.42g
Saturated Fat: 3.19g
Cholesterol: 53.58mg
Sodium: 357.27mg
Potassium: 333.97mg
Fiber: 1.06g
Sugar: 1.34g
Vitamin A: 1051.76IU
Vitamin C: 20.13mg
Calcium: 14.25mg
Iron: 2.03mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Beef Fajitas
Keto steak fajitas should be stored in an airtight container. It will keep in the fridge for 2-3 days. Alternatively, you can freeze the fajitas for up to 3 months.
