Keto Steak Fajita Skillet

Keto Steak Fajita Skillet

A one-pan meal is always a simple solution to lazy weeknight dinners! This keto-friendly steak fajita skillet takes minutes to prepare, and it’s very healthy for you! If you can’t live without tortillas for serving, try to use the Carb Manager Keto Taco Shells, made with crispy cheddar cheese!

Ingredients Keto Steak Fajita Skillet

- Beef Sirlion Tip Steak Thin by Walmart 8 ounce (227g)
- Salt ¼ teaspoon (2g or 0.05 oz)
- Black Pepper ⅛ tsp (0g or 0.01 oz)
- Spices Cumin Seed ⅛ tsp (0g or 0.01 oz)
- Spices Paprika ¼ tsp (1g or 0.02 oz)
- Olive Oil 2 teaspoon (9g or 0.32 oz)
- Olive Oil ½ tablespoon (7g or 0.24 oz)
- Bell Pepper 2-¼ oz, raw, yields (52g)
- Salt ⅛ teaspoon (1g or 0.03 oz)
- Black Pepper ⅛ tsp (0g or 0.01 oz)
- Monterey Cheese ¼ cup, shredded (28g or 1 oz)

Instructions Keto Steak Fajita Skillet
1. Lay the sirloin on a flat surface, and rub it down with the first amounts of salt and pepper, cumin, paprika, and the first amount of olive oil.
2. Drizzle the second amount of olive oil in a skillet, and cook the steak on high heat for 6-7 minutes per side - until it’s cooked through and has a golden brown char on the outside. Remove the steak from the skillet, and set it aside to rest.
3. Slice the bell pepper into strips. Turn the skillet heat down to medium-low, and cook the peppers until they’re soft and browned with the remaining salt and pepper.
4. Slice the cooked steak into strips. Return them to the skillet with the peppers, and turn the heat off. Sprinkle the cheese over the ingredients so it melts slightly. Serve hot!

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