Steak fajitas (Keto)

 

Makes 4 servings

• ¼ cup lime juice
• ¼ cup soy sauce
• 4 tablespoons vegetable oil, divided
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• ½ teaspoon ground red pepper
• 1 pound flank steak, skirt steak or top sirloin
• 1 medium yellow onion, halved and cut into ¼-inch strips
• 1 green bell pepper, cut into ¼-inch strips
• 1 red bell pepper, cut into ¼-inch strips
• Lime wedges (optional)
• Pico de gallo, guacamole, sour cream, shredded lettuce and shredded cheddar cheese (optional)

1. Combine leime juice, soy sauce, 2 tablespoons oil, Worcestershire sauce, garlic and ground red pepper in medium bowl, mix well ; remove ¼ cup marinade to large bowl.
2. Place steak in large resealable food storage bag ; pour remaining marinade over steak, seal bag and turn to coat.
3. Marinate in refrigerator at least 2 hours or overnight ; add onion and bell peppers to bowl with ¼ cup marinade, toss to coat, cover and refrigerate until ready to use.
4. Remove steak from marinade ; discard marinade and wipe off excess from steak.
5. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat ; cook steak 4 minute per side for medium rare or to desired doneness.
6. Remove to cutting board ; tent with foil and let rest 10 minutes.
7. Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium-high heat ; add vegetable mixture, cook about 8 minutes or until vegetables are crisp-tender and beginning to brown in spots, stirring occasionally. (Cook in 2 batches if necessary ; do not pile vegetables in skillet.)
8. Cut steak into thin slices across the grain.
9. Serve with vegetables and desired toppings.

Per serving

• 310 calories
• 20g total fat
• 7g carbs
• 6g net carbs
• 1g dietary fiber
• 26g protein

BON APPÉTIT