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Low Carb Steak Fajitas

This low carb version of my favorite steak fajita recipe is made healthier by replacing the tortillas with fresh butter lettuce leaves and adding extra veggies. A perfectly fresh and satisfying way to cut the carbs and still eat fabulous food!
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Marinade Time 1 hour
Course Main Course
Cuisine Mexican, TexMex

Ingredients
  

  • 1-2 lb flank steak

For the Marinade

  • 1 lime, juice of
  • 1-2 garlic cloves, thinly sliced
  • 1 tsp salt
  • ¼ cup olive oil
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp Chipotle powder Chili powder will also work in a pinch
  • 2 tbsp soy sauce Sub coconut aminos for Paleo/Whole30
  • 2 tbsp red wine vinegar
  • 2 tbsp Jalapeno Pepper Jelly, I recommend Preserve International Omit to make Paleo or Whole30 compliant or replace with ½ chopped fresh jalapeno

For the Veggies

  • 3-4 bell peppers I like a variety of colors but whatever you have on hand works
  • 2 small onions, halved and sliced
  • 1-2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp chipotle or chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano

To serve

  • 1 head butter lettuce, or other lettuce wrap of your choosing You can of course also use tortillas if not going for low carb
  • sour cream (optional) omit for Whole30 or Paleo
  • chopped cilantro (optional)
  • fresh lime wedges (optional)
  • avocadao (optional) omit for 2BMindset

Instructions
 

  • In a medium size mixing bowl, whisk together all marinade ingredients from the lime to the pepper jelly until well combined. Set aside.
  • Remove flank steak from package and, using a meat mallet or heavy skillet, tenderize for about 30 seconds until a consistent thickness.
  • Place steak in a large, sealable plastic bag and pour marinade over it. Marinate in the fridge for at least 1 hour up to overnight.
  • About 20-30 minutes before you plan to grill remove steak from the fridge so that it can come to room temperature before cooking.
    Preheat your grill to medium high.
  • While the steak is coming to room temperature, slice your peppers into thin strips and combine in a medium sized mixing bowl with sliced onions. Sprinkle salt, cumin, chipotle (or chili) powder, and dried oregano over the vegetables and stir to evenly distribute.
  • Add 1-2 tbsp olive oil to the bottom of a cast iron skillet or other heavy pan and heat on high until hot and shimmering.
  • Once hot, add the veggies to the pan and press down in an even layer. Let the veggies cook for a minute or 2 undisturbed. Then stir them up again and repeat the process, pushing in a even layer and cooking on medium high/high for a minute or 2 undisturbed until your veggies are cooked through and lightly charred. Remove from the heat, cover with foil to keep warm and set aside.
  • Once your grill is hot, place your steak on the grill and cook with the lid closed for about 4 minutes. Flip the steak over and cook for another 3 minutes with the lid closed.
  • Remove steak from the grill and allow it rest for at least 5 minutes before slicing.
    *Note* In order to get a tender flank steak it is critical that you slice AGAINST the grain. This ensure any stringy fibers are broken up and you get a more tender bite.
  • Serve veggies and flank steak on butter lettuce wraps with cilantro, lime wedges, sour cream and any other toppings you desire. Enjoy!
Keyword 2BMindset, Fajitas, Flank Steak, Keto, Paleo, Whole30
Tried this recipe?Let us know how it was!