keto-friendly southwest steak fajita

paleo steak fajita
If you love fajitas but don’t love those flour tortilla carbs, here’s a great keto-friendly southwest steak fajita recipe that uses a flavorful southwest wrap as a gluten free tortilla. And, hey Weight Watchers – it doesn’t rack up the points! Viva la Fajita!

5
(1)

egglife wraps are made with cage-free eggs, not flour.

<1g CARBS, <35 CALORIES, 5-6g PROTEIN
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

4 Servings

4 Southwest-style egglife® wraps

¼ lb skirt or flank steak

Salt and pepper

2 tbsp grapeseed or avocado oil

½ yellow onion, sliced

½ red bell pepper

½ yellow bell pepper

1 cup crumbled queso fresco

Marinade

1 minced garlic clove

Juice of one lime

¼ cup olive oil

1 tbsp Worcestershire sauce

1 tsp chili powder

1 tsp cumin

Optional garnishes: pico de gallo, guacamole and/or sour cream

Directions

Step 1

Mix all ingredients for marinade in a bowl or in a plastic bag.  Generously salt and pepper steak and marinate in the refrigerator for at least an hour, and for up to 24 hours.

Step 2

Once steak has been marinated, heat a cast iron skillet on medium to medium high and add the grapeseed or avocado oil.  When oil is hot, add the steak (reserve the marinade) and cook approximately 3 minutes on each side for medium.  When steak is done, remove from pan, tent with foil and allow to rest while you cook vegetables.

Step 3

Add vegetables to the same pan you cooked the steak in, and add a tablespoon of the reserved marinade.  Sauté for about 5 minutes or until the vegetables are crisp/tender.

Step 4

Slice steak against the grain into thin slices.

Step 5

To serve, warm the wraps one at a time in a non-stick pan.  Top wraps with steak, vegetables and queso fresco.  Serve with pico de gallo, guacamole and sour cream if desired.

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