These Keto Steak Fajitas are made with skirt or flank steak, bell peppers, which is marinated in a delicious sauce.
This is an easy weeknight dinner! Skirt steak gets juicy and tender in a marinade of lime juice and soy sauce, for a meal that can be prepped ahead of time! It’s no wonder, when they are super easy to make and perfect for a quick throw-together meal! This meal is totally family friendly – your kids will absolutely love it. I love to top each fajita with guacamole, salsa, and sour cream!
If you wish, you can use low carb tortillas for this. I used La Tortilla Factory, which has 4 net carbs per tortilla. It tastes phenomenal and will maintain your low carb diet.
How to make Keto Steak Fajitas
Skirt steak usually comes in a long strip. Cut the steak into 2-3 pieces to allow them to fit better in the pan.
Add the olive oil, soy sauce, apple cider vinegar, jalapeño, red onion, lime juice, orange juice, garlic, cumin, onion powder, oregano, cilantro and salt and pepper in a mixing bowl and stir well. Add the skirt steak and mix with your hand. Refrigerate and marinate for 2-4 hours. The longer the better – you can even do overnight! Alternatively, you can use a large Ziplock bag.
Before searing the steak, dry it with paper towel – keep the marinade.
Heat a large cast iron over medium-high heat for 3 minutes. Once hot, add a bit olive oil. Sauté the onions until soft, about 4 minutes. Add the bell peppers and keep stirring until soft, about 5 minutes. Place the onions and peppers on a separate plate.
Raise to high heat and in the same cast iron, add the steak and press down firmly on the surface. Sear for 2 minutes on each side. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer. You want an internal temperature of 130 F. Work in two to three batches if needed.
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
Meanwhile warm up the tortillas. If you have a gas stovetop, I like to place the tortillas directly on the burner and warm them there so give them a nice char.
Slice the steak into ½ inch slices.
Assemble the fajitas: Place the steak and vegetables on each tortilla. Top with guacamole, pico, and/or sour cream.
Other dishes to try
Print
Keto Steak Fajitas
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
These keto steak fajitas are made with skirt or flank steak, bell peppers, LOW CARB tortillas and marinated in a delicious sauce.
Ingredients
- 2 pounds skirt steak or flank steak, thinly sliced across the grain
- 2 bell peppers, red and green, sliced
- ½ red onion, sliced
- optional: 8-10 LOW CARB tortillas
Marinade:
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 jalapeño diced
- ½ red onion
- Juice of 1 lime
- Juice of 1 orange
- 1 tablespoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ bunch cilantro
- 1 teaspoon pepper
- 1 teaspoon salt
Toppings:
- Sour cream
- Guacamole
- Pico de gallo
Instructions
- Skirt steak usually comes in a long strip. Cut the steak into 2-3 pieces to allow them to fit better in the pan.
- Add the olive oil, soy sauce, apple cider vinegar, jalapeno, red onion, lime juice, orange juice, garlic, cumin, onion powder, oregano, cilantro and salt and pepper in a mixing bowl and stir well. Add the skirt steak and mix with your hand. Refrigerate and marinate for 2-4 hours. The longer the better – you can even do overnight! Alternatively, you can use a large Ziplock bag.
- Before searing the steak, dry it with paper towel – keep the marinade.
- Heat a large cast iron over medium-high heat for 3 minutes. Once hot, add a bit olive oil. Sauté the onions until soft, about 4 minutes. Add the bell peppers and keep stirring until soft, about 5 minutes. Place the onions and peppers on a separate plate.
- Raise to high heat and in the same cast iron, add the steak and press down firmly on the surface. Sear for 2 minutes on each side. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer. You want an internal temperature of 130 F. Work in two to three batches if needed.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
- Meanwhile warm up the tortillas. If you have a gas stovetop, I like to place the tortillas directly on the burner and warm them there so give them a nice char.
- Slice the steak into ½ inch slices.
- Assemble the fajitas: Place the steak and vegetables on each tortilla. Top with guacamole, pico, and/or sour cream.
Notes
- Marinate the steak overnight for maximum flavor.
- Feel free to top with sour cream, guacamole and/or pico de gallo. Get as creative as you want.
- Make sure the temperature is very high when cooking the steak, and LET IT REST. The steak continues to cook as it rests.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1
- Calories: 431.7
- Sugar: 1.9 g
- Sodium: 893.8 mg
- Fat: 15.7 g
- Saturated Fat: 4.5 g
- Carbohydrates: 38.8 g
- Fiber: 3.7 g
- Protein: 33.4 g
- Cholesterol: 77.6 mg
Leave a Reply