Name: Flank Steak Fajitas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 persons
Cuisine: Caribbean
Ingredients: 1/2 pound Flank Steak; 1/2 Red Bell Pepper, core & seeds removed, cut julienne; 1/2 Yellow Bell Pepper, core & seeds removed, cut julienne; 1/2 Orange Bell Pepper, core & seeds removed, cut julienne; 1 teaspoon Chili Powder; 1 teaspoon Smoked Paprika; 1/4 teaspoon Cayenne Pepper; 1 teaspoon Ground Cumin; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1/4 teaspoon Sea Salt; 2 tablespoons Olive Oil; 8 x 6 inch Low Carb Tortillas; 2 tablespoons Fresh Cilantro, chopped; 1/2 Small Lime

Fajitas are a Tex-Mex quick, delicious, nutritious, and filling dish. The best part about them is adding all your favorite toppings, cheese, sour cream, guacamole, salsa, lettuce, and fresh tomatoes. It's all completely customized to your taste buds.

The twist with these fajitas is they're a low carbohydrate Keto version, using low-carb tortillas replacing your typical corn or flour tortillas. Seared flank steak seasoned with chili powder, smoked paprika, cayenne, cumin, garlic, and onion powder tossed with bell peppers. Flank steak is also known as London Broil. It's a low-cost, all-purpose cut of beef. Take into consideration that flank steak is a very lean cut of beef. To keep it from getting dry, it's recommended to cook flank steak at no more than medium temperature and cut the steak against the grain to keep it tender & juicy. Try these Flank Steak Fajitas now!

If you love steak, you'll love this recipe for Pan Seared Ribeye with Garlic Butter, for your next culinary adventures.

Author: Jennifer Dodd

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Serves

4 persons

Ingredients

1/2 pound Flank Steak
1/2 Red Bell Pepper, core & seeds removed, cut julienne
1/2 Yellow Bell Pepper, core & seeds removed, cut julienne
1/2 Orange Bell Pepper, core & seeds removed, cut julienne
1 teaspoon Chili Powder
1 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
1 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Sea Salt
2 tablespoons Olive Oil
8 x 6 inch Low Carb Tortillas
2 tablespoons Fresh Cilantro, chopped
1/2 Small Lime

Instructions

Preheat the oven to 375 °F.

Combine all the spices and seasoning using a small whisk or fork to stir using a medium bowl.

Place the flank steak onto a cutting board and pat the steak dry on either side using a paper towel.

Sliced the steak into thin strips cutting against the grain to keep the steak tender.

Add the strips of steak into a bowl and toss the seasoning to coat the steak, set aside.

Place a large cast iron skillet or heavy bottomed pan onto the stove top, set to medium-high heat.

Add half the olive oil to the pan, and allow the oil to heat up for 1 minute until starting to smoke.

Add the steak to the pan spreading the slices out, sear the steak on each side for 1 minute, flipping the steak with a pair of kitchen tongs.

Remove the steak from the pan. Place the steak into a dish or plate lined with a paper towel to drain.

Return the pan to the heat, add the remainder of the oil and add the peppers to the pan.

Sauté the peppers for 2 minutes allowing them to soften.

Add the flank steak back into the pan, and mix the steak with the peppers allowing it to cook for 1 minute.

Spread out the low-carb tortillas onto a baking sheet, so they get evenly toasted. Place into the oven for 2 minutes.

Serve everything family-style in separate dishes, and garnish the steak with chopped cilantro and fresh lime juice. Serve alongside all your favorite toppings.

Leftovers are great as well, store them in an airtight container for up to 3 days