STEAK Fajitas!

Ok, so I know I’ve gone on and on about the fabulousness of the baked chicken fajitas…so I thought, “WHY NOT TRY STEAK?” And, last night that’s just what I did. I replaced the chicken with flank steak cut into strips. The result??? PHENOMENAL!!! I added a couple more ingredients to these fajitas as well.

Revamped fajita recipe & pictures below:


1 lb (at least) of flank/round/skirt steak cut into strips or chunks
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 Tablespoons fresh lime juice
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
Low carb tortilla wraps, warmed to serve
Shredded Mexican cheese
Sour cream
Freshly chopped (very rough cut) cilantro

Directions: Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together steak, tomatoes, chilies, peppers, and onions in the dish. In a small bowl combine the oil, lime juice, and spices. Drizzle the spice mixture over the steak & veggies, toss to coat. Bake uncovered for 30-45 minutes or until steak is cooked through and the vegetables are tender. Warm the low carb tortilla wraps (just a few seconds in the microwave. Spoon the fajita mixture onto the tortillas, top with some cheese, sour cream, & fresh cilantro. YUMMM-O!

Pictures below:

Steak & veggies

Steak & veggies

Steak Fajita! (Clearly, I LOVE Cilantro.) :)

Steak Fajita! (Clearly, I LOVE Cilantro.) 🙂


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