Easy Keto Beef Fajita Salad Recipes

KETO STEAK FAJITAS

Steps:

• In a medium bowl, whisk together the avocado oil, smoked paprika, chili powder, cumin, garlic, salt, and pepper. Place the steak in a shallow dish or zip-top bag and pour the marinade over. Marinate for at least 4 hours or overnight.
• Coat a large pan with cooking spray and heat to medium-high heat. Cook for 6 to 12 minutes, flipping once, to the desired doneness. Remove from the heat and allow to rest while you cook the vegetables.
• Re-coat with cooking spray and add the bell pepper and onion to the pan. Cook for 5 to 10 minutes, until tender.
• Cut the steak thinly against the grain.
• Warm the tortillas and top with the steak and vegetables. Top with desired fixings.

EASY KETO BEEF FAJITA SALAD RECIPE

Steps:

• Mix avocado oil, lime juice, cilantro, garlic, fajita seasoning, salt and pepper in a small bowl, then pour it over the steak in a large bowl and toss to combine.
• Cover with plastic wrap and let marinate at least 30 minutes, up to overnight.
• Heat two tablespoons of the oil in a large skillet then add the red and yellow peppers and cook for 5-6 minutes or until they become tender and turn a light brown color.
• Remove peppers from the pan and set aside for later.
• Remove the steak from the sauce and cook it in the same pan as the peppers over medium heat on each side for about 6 minutes or until it reaches your preferred doneness.
• Let it rest for 10 minutes then slice into long strips.
• Add the lettuce to a large bowl then add the cherry tomatoes, cheese, some guacamole then the sliced steak.
• Serve with freshly chopped cilantro and lime wedges if desired.

FAJITA SALAD WITH STEAK (WHOLE30, LOW CARB, KETO)

Steps:

• Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
• Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
• Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more.
• Transfer the steak to a cutting board and tent with aluminum foil to rest.
• Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
• Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.

BEEF FAJITA SALAD

Steps:

• In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once.
• Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through.
• Divide the salad greens among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.