Ingredients:
For the Marinade:
- 1 pound flank steak, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Fajita Roll-Ups:
- Bell peppers, thinly sliced
- Onion, thinly sliced
- Low-carb tortillas or lettuce leaves (for wrapping)
- Salsa, guacamole, or sour cream (for serving, optional)
Instructions:
- Marinate the Steak: In a bowl, whisk together the olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Add the thinly sliced flank steak to the marinade, ensuring each piece is coated. Marinate for at least 30 minutes or longer in the refrigerator.
- Prepare Vegetables: Slice the bell peppers and onions thinly.
- Cook Steak and Vegetables: Heat a skillet over medium-high heat. Add the marinated steak slices, bell peppers, and onions to the skillet. Cook until the steak is cooked to your liking and the vegetables are tender-crisp.
- Assemble Roll-Ups: Lay out a low-carb tortilla or lettuce leaf. Place a few slices of cooked steak and some sautéed vegetables along one edge.
- Roll Up: Roll the tortilla or lettuce leaf around the steak and vegetables, creating a roll-up.
- Secure with Toothpick: If needed, secure the roll-up with a toothpick to hold it together.
- Serve: Serve the Steak Fajita Roll-Ups with salsa, guacamole, or sour cream if desired.
Weight Watchers Points: Calculate the points based on the specific ingredients and quantities you use. Choose lean cuts of steak and be mindful of portion sizes. Using lettuce leaves instead of tortillas can reduce the points, and including plenty of vegetables is a great way to keep the dish satisfying and low in points.
