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Low Carb Steak Fajitas

Skillet Steak Fajitas are tender, juicy and full of flavor! Best of all, this easy recipe comes together super quick and perfect for busy weeknights. Marinated in a homemade fajita spice blend and cilantro lime marinade.

Course Main Course
Cuisine Mexican
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4 servings
Author Kelly

Ingredients

For the fajita seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

For the fajitas:

  • 3 tablespoons olive oil divided
  • 1/4 cup fresh cilantro leaves chopped plus more for serving
  • juice from 2 limes divided
  • 1 tablespoon Dijon mustard paleo/keto brand as necessary OR Worcestershire sauce
  • 1½ pounds skirt or flank steak halved crosswise
  • 4 medium bell peppers seeded and thinly sliced I used red, yellow, orange and green
  • 1 medium red onion thinly sliced
  • 1-2 tablespoons unsalted butter

For serving:

  • lime wedges
  • sliced avocado
  • low carb tortillas or cauliflower rice for serving

FOR MEAL PREP:

  • lunch containers

Instructions

  1. Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
  2. In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
  3. Slice the the onions and bell peppers.
  4. Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
  5. Melt butter on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips. Add the reserved steak marinade to the skillet and add the steak strips until just heated. Remove from heat.
  6. Serve hot with warm tortillas, avocado slices and lime wedges.

For a low carb version, you can use these low carb tortillas , serve over some lettuce or cauliflower rice.

For Meal Prep:

  1. Divide evenly into lunch containers.