Steak Fajitas

Try this with the recipe for keto tortillas and I promise it's going to be a hit.

You can get creative with your other usual favorite steak fajita toppings (in this pic we added diced avocado). If you're being luxurious, substitute a different cut of beef for the flank steak, remembering that the cut may affect the toughness of the steak. Our family favorite is to make this with super-tender beef tenderloin.

Ingredients:

0.3 cup avocado oil

0.3 cup fresh lime juice

0.25 cup fresh cilantro, chopped

1 tbsp chili powder

2 tsp ground cumin

0.25 tsp crushed red pepper

4 cloves garlic, minced

1 pound flank steak

1 small onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

2 tsp salt

2 tbsp coconut oil

2 tbsp chopped fresh cilantro, for garnish

For serving (suggestions, as to your preference):

6 keto tortillas

6 cups shredded lettuce

1 cup shredded Monterey Jack cheese

6 tbsp sour cream

6 tbsp store-bought salsa

1 lime, cut into 6 slices

diced avocado

Directions:

1. Place avocado oil, lime juice, cilantro, chili powder, cumin, crushed red pepper, and garlic in a 13 x 9 in baking dish. Stir to combine, then add steak, onion, and bell peppers. Turn the steak and toss vegetables to cover in marinade. Cover, placing in refrigerator, for at least an hour.

2. Remove steak from marinade and pat dry. Season with salt.

3. Heat coconut oil in large cast-iron skillet over medium-high heat. Sear on both sides for 3-5 minutes, until done to your liking. Allow to rest before slicing.

4. While steak is resting, cook vegetables on the skillet (discarding the marinade).

5. Place vegetables on platter. Slice steak against the grain and place on the platter. Garnish with chopped cilantro.

6. Serve with your favorite fajita toppings/sides.

Serves 6.

MACRO INFO:

525 Calories, 40g Fat, 10g Net Carbs, 27g Protein