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Keto Steak Fajitas

Ingredients:
- 1 lb (450g) flank steak or skirt steak, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions:
- Marinate the Steak:
- In a large bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, red pepper flakes, salt, and black pepper.
- Add the thinly sliced steak to the bowl and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
- Cook the Steak:
- Heat a large skillet or cast-iron pan over medium-high heat.
- Add the marinated steak slices in a single layer. Cook for about 2-3 minutes on each side, or until the steak is browned and cooked to your desired level of doneness.
- Remove the steak from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add a little more olive oil if needed.
- Add the sliced bell peppers and onion. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are tender and slightly charred.
- Add the minced garlic and cook for another minute until fragrant.
- Combine and Serve:
- Return the cooked steak to the skillet with the vegetables. Stir to combine and heat through.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Serving Suggestions:
- Serve the fajitas with lettuce wraps or low-carb tortillas.
- Top with sour cream, guacamole, or shredded cheese if desired.