Description
These keto steak fajitas Recipe are made with skirt or flank steak, bell peppers, LOW CARB tortillas and marinated in a delicious sauce.
Ingredients
Scale
- 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
- Choose the right cut of steak: Fajitas are best made with a flavorful and tender cut of steak like skirt steak, flank steak or sirloin steak.
- Marinate the steak: Marinating the steak for at least 30 minutes or up to overnight helps to tenderize and infuse it with flavor. Use a mixture of lime juice, garlic, cumin, chili powder, and soy sauce or Worcestershire sauce.
- Cut the vegetables evenly: Cut the bell peppers and onions into evenly sized strips so that they cook evenly and are easy to eat in the fajitas.
- Cook the steak and vegetables separately: Cook the steak and vegetables separately so that they cook evenly and don't become mushy.
- Don't overcook the steak: Cook the steak to medium-rare or medium for best results. Overcooked steak can be tough and dry.
- Heat the tortillas: Heat the tortillas in a dry skillet or over an open flame until warm and pliable. This makes them easier to roll and adds a nice smoky flavor.
- Serve with toppings: Serve the steak fajitas with toppings like guacamole, salsa, sour cream, shredded cheese, and chopped cilantro for added flavor and texture.
- Serve immediately: Fajitas are best served hot and sizzling, so serve them immediately after cooking for the best taste and texture.
- 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
