Description
These Skillet Steak Fajitas feature tender, marinated steak, perfectly sautéed vegetables, and your favorite toppings. Easy, flavorful, and keto-friendly!
Ingredients
Scale
- For the Steak:
- 1 pound (450g) skirt steak
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons avocado or olive oil
- 2 tablespoons fresh lime juice
- 1½ teaspoons ground cumin
- Salt and pepper, to taste
- For the Vegetables:
- 1 red bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- ½ tablespoon avocado or olive oil
- For Serving:
- Low-carb tortillas or lettuce leaves
- Guacamole or diced avocado
- Shredded cheese
- Sour cream
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Marinate the Steak: Combine marinade ingredients and coat steak. Refrigerate for at least 30 minutes or up to 8 hours. Let sit at room temperature for 30 minutes before cooking.
- Prepare the Vegetables: Toss bell pepper and onion with cumin, salt, pepper, and oil.
- Cook the Vegetables: Sauté vegetables in a skillet over medium-high heat for 5–7 minutes until tender and slightly charred. Remove and set aside.
- Cook the Steak: Sear steak in the skillet over high heat for 3–4 minutes per side. Let rest for 5 minutes, then slice thinly against the grain.
- Assemble Fajitas: Warm tortillas or prepare lettuce leaves. Add sliced steak, vegetables, and toppings. Serve immediately with lime wedges.
Notes
- Marinating Tip: Marinate the steak for up to 8 hours for maximum flavor.
- Cooking Tip: Use a meat thermometer to ensure steak is cooked to your desired doneness.
- Serving Options: Substitute tortillas with cauliflower rice or serve as a salad for a low-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tex-Mex