Notes
Flank steak is the preferred cut for this recipe, as it is flavourful and tender when cooked properly. However, you can also use skirt steak or sirloin steak if preferred. Adjust cooking times accordingly based on the thickness of the steak cut.
Method
Marinate the Steak: In a bowl or resealable plastic bag, combine the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Add the thinly sliced flank steak to the marinade, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavour. Prepare the Fajita Vegetables: In a skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the sliced bell peppers and onions to the skillet. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly charred, about 5-7 minutes. Remove from heat and set aside. Cook the Steak: Heat a separate skillet or grill pan over high heat. Remove the marinated steak from the refrigerator and shake off any excess marinade. Add the steak slices to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until the steak is cooked to your desired level of doneness. Remove the steak from the skillet and set aside. Assemble the Fajitas: Warm the keto-friendly tortillas or lettuce wraps according to package instructions, if using. To assemble the fajitas, place a portion of cooked steak and sautéed vegetables onto each tortilla or lettuce wrap. Add keto-friendly toppings such as salsa, guacamole, sour cream, shredded cheese, and chopped cilantro as desired. Serve: Serve the steak fajitas immediately, and enjoy while warm. Serving with ideas: Tortilla, keto-friendly, Mayonnaise, keto-friendly, Ketchup, Keto-Friendly, Mashed Cauliflower, Keto-Friendly, Zoodles, Keto-Friendly or Vegetable Pasta, Keto-Friendly. Refrigeration: Store leftover fajitas in an airtight container in the refrigerator for up to 3 days. Store the steak and vegetables separately from tortillas or lettuce wraps. Freezing: The cooked steak and vegetables can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.