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:

1. 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.
2. 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.
3. 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.
4. 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.