Keto Steak Fajitas
Sizzling sirloin strips and perfectly charred Southwestern style veggies combine to make this Keto Steak Skillet as good (or better) than anything you'd find in a restaurant!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Main Dish
Cuisine: American, Keto
Keyword: skillet, southwest, southwestern, southwestern skillet
Servings: 2
Calories: 252kcal
Author: Stacey
Cost: $15
- 2 teaspoons Oil as needed
- 8 oz Sirloin Steak We used 2 small steaks
- 1 1/2 teaspoons Cumin
- 1 1/2 teaspoons Chili Powder
- Salt and Pepper to taste
- 1 Bell Pepper seeded and diced
- 1 Zucchini halved and sliced
- 1/2 Red Onion diced
- 2 teaspoons Minced Garlic
- 1-2 teaspoons Lime Juice
- Small Handful Cilantro garnish
- Lime Slices optional garnish
Pat dry steaks and season with 3/4 teaspoon cumin, 3/4 teaspoon chili powder, and a pinch of salt & pepper.
Add a teaspoon cooking oil to a large skillet over medium to medium high heat. When pan is hot, add steak and sear on one side for about 4-5 minutes.
Flip the steaks and sear on the other side, until steaks are cooked to your desired doneness. Remove steaks from the pan and set aside.
Add another teaspoon of oil to the same pan and add all vegetables. Season with 3/4 teaspoon cumin, 3/4 teaspoon chili powder, and a pinch of salt and pepper.
Cook veggies for 4-5 minutes, stirring occasionally, until they begin to char on the outside.
Slice the steaks and place on top of the cooked vegetables. Add a squeeze of lime juice and fresh cilantro, to taste.
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.
Net Carbs: 9g per serving
Calories: 252kcal | Carbohydrates: 12g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 104mg | Potassium: 888mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2525IU | Vitamin C: 98mg | Calcium: 86mg | Iron: 4mg