Keto Steak Fajitas
Sizzle up a flavor-packed weeknight meal with these irresistible Keto Steak Fajitas! Featuring tender strips of marinated flank steak, vibrant bell peppers, and caramelized onions, this low-carb twist on a Tex-Mex classic is perfect for keto enthusiasts. The seasoning blend of chili powder, cumin, smoked paprika, and lime juice brings bold, zesty flavors to every bite, while crisp butter lettuce leaves serve as the perfect grain-free wraps. Ready in just 30 minutes, these fajitas are as quick as they are delicious. Elevate each serving with fresh cilantro, creamy sour cream, and buttery avocado slices for the ultimate keto-friendly feast!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 medium Yellow onion
- 2 tablespoons Butter
- 8 large leaves Butter lettuce leaves
- 2 tablespoons Fresh cilantro
- 0.25 cup Sour cream (optional, for topping)
- 1 Avocado (optional, sliced)
Instructions
Slice the flank steak into thin strips, cutting against the grain for tenderness.
In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well and rub the seasoning onto the steak strips.
Add 1 tablespoon of olive oil and the lime juice to the steak as a marinade. Let it sit for at least 10 minutes while preparing other ingredients.
Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the onion into thin rings.
In a large skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Once hot, add the steak strips in a single layer. Cook for 2-3 minutes per side until the steak is browned but still tender. Remove the steak to a plate and cover to keep warm.
Reduce the skillet’s heat to medium. Add 2 tablespoons of butter to the pan, then toss in the sliced peppers and onions. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Return the cooked steak to the skillet with the vegetables. Stir everything together and cook for 1 more minute to meld the flavors.
Wash and dry the butter lettuce leaves, then arrange them on a serving platter to use as wraps.
Spoon the steak and vegetable mixture into the lettuce leaves. Top with fresh cilantro, sour cream, and avocado slices, if desired.
Serve immediately and enjoy your keto-friendly steak fajitas!
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 223 mg | 17% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3110 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
