Easy Keto Beef Fajita Salad Recipes

FAJITA STEAK SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Remove the steak from the fridge, remove packaging, and set on a cutting board to come to room temperature while you prepare the vinaigrette and dry rub.
• Place all vinaigrette ingredients into a blender, and blend until smooth. Set aside.
• Prepare the fajita dry rub. Place all dry rub ingredients into a small bowl, then mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak.
• Heat a 12" cast iron skillet or grill pan over high heat. Add the steak to the grill pan and sear 3-4 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest while you cook the peppers and onions.
• Reduce the head to medium high, then add the oil to the skillet. Add the peppers and onions and toss to coat in the fat and leftover fajita spices. Saute the vegetables, tossing frequently, until soft and charred in spots, 6-7 minutes. Remove the skillet from heat.
• Thinly slice the steak against the grain.
• Prepare the salad. Divide the lettuce between four bowls, then top with half a sliced avocado and one-quarter of the tomatoes. Top each salad bowl with a quarter of the onions and peppers and a quarter of the steak. Sprinkle with cheese if using, and drizzle with cilantro lime vinaigrette to taste. Serve immediately.

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.

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.

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

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 and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.