Fajitas are the ultimate easy meal, and these Keto Steak Fajitas are always a hit. A little bit spicy and always satisfying, this is a meal that deserves to make a regular appearance in your dinner rotation.
The first time I had fajitas was at a Mexican restaurant. I am not sure if it was all the fanfare that surrounded the service or that actual food, but I was instantly hooked.
This Keto Fajita recipe is every bit as good (if not better) than anything you will get out, and thanks to my Keto Tortillas, there is zero sacrifice.
To round out your meal, serve this with Cilantro Lime Cauliflower Rice or Cabbage Rice.
What Do I Put On Keto Steak Fajitas?
- Avocado
- Sour Cream
- Guacamole
- Salsa or pico de Gallo
- Cheese - Cheddar, cotija, queso fresco
- Chimichurri
- Hot Sauce
Tips & Tricks
Scaling The Recipe
This recipe makes eight servings, which is more than enough for most families to make and have leftovers for lunches. If you want to scale up for meal prep, click the number of servings in the recipe card and adjust the measurements there. Alternatively, if you are cooking for one or two and wish to make fewer servings, you can adjust down as well.
Cooking Skirt Steak
Because it is not as tender as many cuts, it needs to be marinated to tenderize it.
The most important thing to remember when cooking skirt steak is to cook it over intense high heat. This allows it to develop a nice char before the interior gets overcooked.
Cutting Skirt Steak
I can't stress enough that it is important to slice the steak thinly against the grain. If you cut with the grain, the meat will be very chewy and not conducive to being in a tortilla.
Variations
- For even more heat, add two finely chopped chipotle chili peppers to the marinade.
- If you will be marinating less than four hours, add two tablespoons of lime juice to the marinade. (Any longer and the acid can start to “cook” the steak.)
- Feel free to switch up the cut of meat. Flank, flat iron, and sirloin steak are good options.
Marinated Keto Steak Fajitas
Ingredients
- ¼ cup avocado oil
- 1 tablespoon hot smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 ½ pounds skirt steak
- Avocado oil spray
- 1 bell pepper seeded and cut into strips
- 1 large onion sliced thin
- For serving: Shredded cheese sour cream, avocado, Keto Tortillas
Instructions
- In a medium bowl, whisk together the avocado oil, smoked paprika, chili powder, cumin, garlic, salt, and pepper. Place the steak in a shallow dish or zip-top bag and pour the marinade over. Marinate for at least 4 hours or overnight.
- Coat a large pan with cooking spray and heat to medium-high heat. Cook for 6 to 12 minutes, flipping once, to the desired doneness. Remove from the heat and allow to rest while you cook the vegetables.
- Re-coat with cooking spray and add the bell pepper and onion to the pan. Cook for 5 to 10 minutes, until tender.
- Cut the steak thinly against the grain.
- Warm the tortillas and top with the steak and vegetables. Top with desired fixings.
Starla Pickens says
This sounds delicious!! Can’t wait to make it.