Low Fat Steak Fajitas
Savor the bold flavors of Tex-Mex cuisine with this healthy spin on classic steak fajitas! These Low Fat Steak Fajitas are a delicious, guilt-free option perfect for a quick weeknight dinner or entertaining guests. Featuring tender, lean flank steak marinated in a zesty blend of lime juice, smoked paprika, cumin, and chili powder, this recipe ensures every bite is bursting with mouthwatering flavor. The fajitas are complemented by a colorful medley of sautéed bell peppers, red onion, and garlic, all served in warm whole wheat tortillas for added heartiness. Garnish with creamy non-fat Greek yogurt and fresh cilantro for an extra touch of freshness. Ready in just 35 minutes, this low-fat, high-protein dish is a crowd-pleasing, health-conscious meal suited for families and fajita lovers alike. Perfect for those searching for "healthy steak fajitas" or "quick low-fat dinner recipes!"
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Recipe Information
Ingredients
- 1 lb Lean flank steak
- 1 tbsp Olive oil
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Red onion
- 2 Garlic cloves, minced
- 2 tbsp Lime juice
- 2 tbsp Low-sodium soy sauce
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Black pepper
- 6 Whole wheat tortillas
- 0.5 cup Non-fat Greek yogurt (optional, for garnish)
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Trim any visible fat from the flank steak and slice it thinly against the grain into strips.
In a bowl, mix together lime juice, soy sauce, smoked paprika, ground cumin, chili powder, and black pepper to create the marinade.
Place the steak strips into the marinade, toss to coat evenly, and let it sit for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
While the steak marinates, slice the bell peppers and red onion into thin strips.
Heat 1/2 tbsp of olive oil in a large non-stick skillet over medium-high heat.
Add the marinated steak strips to the skillet and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the steak from the skillet and set aside.
In the same skillet, heat the remaining 1/2 tbsp of olive oil. Add the sliced bell peppers, red onion, and minced garlic.
Sauté the vegetables for 5-7 minutes, until they are tender-crisp and slightly caramelized.
Return the cooked steak to the skillet and toss with the vegetables to combine. Cook for an additional 1-2 minutes to warm everything through.
Warm the whole wheat tortillas in the microwave or on a dry skillet for a few seconds on each side.
Assemble the fajitas by spooning the steak and vegetable mixture onto the tortillas.
Optional: Top with a dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro for added flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 25.8 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4292 mg | 91% | |
*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.
