Spicy Steak Fajitas

Ingredients

• 500g beef steak (sirloin, ribeye, or skirt steak), thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Avocado slices or guacamole for serving
• Low-carb tortillas (optional)

Instructions

1. Marinate the Steak:
   In a bowl, combine the olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Add the sliced steak and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
2. Cook the Vegetables:
   Heat a large skillet or cast-iron pan over medium-high heat. Add a little olive oil, then sauté the bell peppers and onion for about 5-6 minutes until softened but still slightly crisp. Remove from the pan and set aside.
3. Cook the Steak:
   In the same skillet, add the marinated steak. Cook for about 3-4 minutes on each side or until cooked to your preferred doneness. Avoid overcrowding the pan—cook in batches if needed.
4. Combine and Serve:
   Return the sautéed vegetables to the skillet with the steak and toss everything together for 1-2 minutes. Adjust seasoning if needed.
5. Garnish and Enjoy:
   Serve hot, garnished with fresh cilantro. Pair with avocado slices, guacamole, or sour cream for extra keto-friendly toppings.

Serving Tip

• Use low-carb tortillas for a classic fajita wrap or serve over a bed of lettuce for a fajita salad.