Skillet steak fajitas are such a yummy option for Taco Tuesday! We love the steak in this skillet steak fajitas recipe since it's tender and juicy with a spicy-smoky flavor, thanks to the marinade with chipotle chilis in adobo sauce.
But, the fajita veggies -- sliced onions and red peppers -- are just as delicious! They're seasoned with cumin and salt and are slightly charred so they're perfectly tender and full of flavor.
This skillet steak fajitas is a quick weeknight recipe since you can marinate the steak for a quick 15 minutes (or you can marinate the steak the night before to save time). The total time to make is roughly 30 minutes. These low-carb and keto skillet steak fajitas are just 4.6 net carbs per serving.
As always, our recipes are 8 ingredients or less! This steak fajitas recipe has just 8 ingredients.
We recommend using skirt steak in this skillet steak fajitas since it marinades so well and turns out deliciously tender. However, you could use flank steak as well. The marinade for the steak is just 4 ingredients: chipotle peppers in adobo sauce, cumin, avocado oil, and lime juice. Therefore, it’s easy to get the steak quickly marinating before moving onto slicing the onion and bell pepper and sautéing them.
The fajita veggies are simply sliced yellow onions and red bell peppers that are seasoned with cumin and salt.
How to Make Skillet Steak Fajitas
Low-carb and keto steak fajitas are simple to make! First, you'll prepare the marinade and let the steak marinate in a Ziploc bag for 15 minutes (or more if you'd like). Then, you’ll slice the onion and bell pepper and char them in a skillet. You'll cook them for several minutes and season with ground cumin and salt.
As soon as the steak is done marinating, you'll cut the steak against the grain into ½-inch wide strips. You'll cook the steak strips in a skillet on medium-high for a few minutes per side, until medium rare (130 degrees on a thermometer). You'll likely need to cook the steak in batches as there is a generous amount of steak and the strips need space when cooking. When done, let fajita steak strips rest for at least 5 minutes before serving.
Low-Carb Fajita Sides
There are so many ways to serve steak fajitas when on a low-carb or keto diet. We typically serve steak fajitas in romaine leaves or low-carb tortillas and top with guacamole, shredded or crumbled cheese, salsa and sour cream. Yes, it’s a lot of toppings, but, oh my goodness, it sure is good!
Here a few popular low-carb and keto options you can serve alongside these skillet steak fajitas:
- Low-carb tortillas or romaine lettuce leaves
- Guacamole or diced avocado
- Crumbled or shredded cheese
- Diced tomatoes or low-carb salsa
- Sour cream
- Sliced jalapeno peppers
More Recipes Like This
Check out our other low-carb and keto-friendly Mexican recipes you may like:
- Grilled Carne Asada: Grilled Carne Asada is one of the ultimate grill recipes. It’s because the steak turns out so tender, juicy and flavorful after marinating and just a short time on the grill. To make this low-carb and keto carne asada, simply marinate the steak for an hour or more, then grill for less than 10 minutes, and dinner is ready!
- Slow Cooker Beef Barbacoa: Using a slow cooker helps impart a deep flavor into this incredibly tender and succulent beef barbacoa, which is rich, spicy, smoky and a little tangy. Its savory flavor comes from a blend of chipotle peppers in adobo sauce, cumin, lots of garlic, oregano, lime juice, and beef broth.
- Rotisserie Chicken Tinga Tacos: Chicken tinga, or tinga de pollo, is a classic Mexican dish made with shredded chicken, tomatoes, chipotle chilis in adobo sauce, onions and garlic. We typically use romaine lettuce leaves as tacos (or you could use low-carb tortillas) and top the chicken tinga with diced avocado, crumbled or shredded cheese, chopped red onion, and cilantro. It's delicious!
Keto Skillet Steak Fajitas
- 1 pound skirt steak
For Steak Marinade
- 2 chipotle peppers in adobo sauce finely chopped
- 1 teaspoon cumin
- 2 tablespoons avocado oil
- 1 lime(s) worth of juice (1 lime produces 1 ½ tablespoons of juice)
- ½ teaspoon cumin
- 2 tablespoons avocado oil
- 1 red bell pepper sliced
- ¼ onion sliced (¼ onion sliced is approx 2 ½ ounces)
- Salt and pepper to season
- 1. Marinate the steak: In a bowl, stir together finely chopped chipotle peppers in adobo sauce, cumin, avocado oil, and lime juice. Generously season both sides of steak with salt and pepper and put in a Ziploc bag. Pour marinade into bag, seal, and be sure marinade is coating steak. Let sit for 15 minutes. If marinating for more than 15 minutes or overnight, then put in refrigerator to marinate.
- 2. Sauté the vegetables: In a large skillet over medium-high heat, heat a tablespoon of avocado oil. Once heated, add sliced onions and bell peppers. Let them sit for a bit to char before stirring. Season with salt and ½ teaspoon cumin. Continue to occasionally stir until peppers and onions are soft, roughly 6 to 8 minutes. Remove from pan and plate.
- 3. Cook the steak: Remove steak from marinade and place on large cutting board. Cut the steak across the grain into ½-inch wide strips. In a large skillet, heat one tablespoon avocado oil over medium-high heat. Once heated, cook steak strips (you may need to cook in batches) for 2 to 3 minutes per side, until thermometer reads 130 degrees. Transfer to plate and let rest for several minutes.
- 4. Serve: Once steak is done resting, serve steak and fajita veggies along with romaine lettuce leaves or low-carb tortillas, guacamole or avocado slices, crumbled or shredded cheese, sour cream and/or salsa.
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