Mexican fajitas are a popular choice when dining out. But to avoid high-carb extras like flour tortillas, we developed a recipe you can make easily at home. For the filling, we used flank steak—it’s beefy, tender, and easily available. To reduce our work and cook our peppers and meat together, we decided to employ the oven, so searing the meat in a skillet was out. Instead, we gave the meat a similar color and flavor by using a potent, dark-colored spice rub of chipotle chili powder, salt, and pepper.

After tossing bell pepper strips in olive oil, garlic, salt, and pepper, we roasted them on a baking sheet in the oven. After 10 minutes, we added the rubbed steak, cut into four equal pieces, to the other side of the same sheet. In just 8 minutes, the meat was at the target temperature range of 130 to 135 degrees. Cooking the steak to medium instead of medium rare made it less chewy when sliced. Our fajitas are delicious on their own or in our Keto Tortillas. We prefer this steak cooked to medium, but if you prefer it more or less done, see our guidelines on this page.

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Instructions :

  1. Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss bell peppers with 2 tablespoons oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper on rimmed baking sheet and spread into even layer. Roast until peppers are lightly browned around edges, about 10 minutes.
  2. Meanwhile, combine 2 tablespoons oil, chili powder, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in bowl. Cut steak lengthwise with grain into 4 equal pieces. Pat steaks dry with paper towels, then brush with spice mixture. Stack tortillas, if using, separated by sheets of parchment paper, on sheet of aluminum foil. Wrap tightly and set aside.
  3. Remove sheet from oven. Using rubber spatula, push vegetables to 1 half of sheet. Place steaks on other half of sheet, leaving space between steaks. Roast until vegetables are spotty brown and meat registers 130 to 135 degrees (for medium), about 8 minutes.
  4. Remove sheet from oven, transfer steaks to cutting board, tent with aluminum foil, and let rest for 5 minutes. Place tortilla packet in oven until warm, about 5 minutes. Transfer vegetables to serving platter and toss with lime juice and remaining 2 tablespoons oil. Slice steaks thin against grain and transfer to dish with vegetables. Serve with wraps, passing avocados, tomato, and cilantro separately.
One-Pan Steak Fajitas

One-Pan Steak Fajitas

Mexican fajitas are a popular choice when dining out. But to avoid high-carb extras like flour tortillas, we developed a recipe you can make easily at home. For the filling, we used flank steak—it’s beefy, tender, and easily available. To reduce our work and cook our peppers and meat together, we decided to employ the oven, so searing the meat in a skillet was out. Instead, we gave the meat a similar color and flavor by using a potent, dark-colored spice rub of chipotle chili powder, salt, and pepper.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 900 kcal

Ingredients
  

  • 2 green bell peppers 1 pound, stemmed, seeded, and cut into ½-inch-wide strips
  • 6 tablespoons extra-virgin olive oil divided
  • 2 garlic cloves sliced thin
  • 1 teaspoon table salt divided
  • 1 teaspoon pepper divided
  • 1½ tablespoons chipotle chili powder
  • 1 1½-pound flank steak, trimmed
  • 8 Keto Tortillas optional; this page
  • 1 tablespoon lime juice
  • 2 avocados 1 pound, halved, pitted, and cut into ½-inch pieces
  • 1 tomato 6 ounces, cored and cut into ½-inch pieces
  • ¼ cup fresh cilantro leaves

Instructions
 

  • Adjust oven rack to lower-middle position and heat oven to 475 degrees. Toss bell peppers with 2 tablespoons oil, garlic, ½ teaspoon salt, and ½ teaspoon pepper on rimmed baking sheet and spread into even layer. Roast until peppers are lightly browned around edges, about 10 minutes.
  • Meanwhile, combine 2 tablespoons oil, chili powder, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in bowl. Cut steak lengthwise with grain into 4 equal pieces. Pat steaks dry with paper towels, then brush with spice mixture. Stack tortillas, if using, separated by sheets of parchment paper, on sheet of aluminum foil. Wrap tightly and set aside.
  • Remove sheet from oven. Using rubber spatula, push vegetables to 1 half of sheet. Place steaks on other half of sheet, leaving space between steaks. Roast until vegetables are spotty brown and meat registers 130 to 135 degrees (for medium), about 8 minutes.
  • Remove sheet from oven, transfer steaks to cutting board, tent with aluminum foil, and let rest for 5 minutes. Place tortilla packet in oven until warm, about 5 minutes. Transfer vegetables to serving platter and toss with lime juice and remaining 2 tablespoons oil. Slice steaks thin against grain and transfer to dish with vegetables. Serve with wraps, passing avocados, tomato, and cilantro separately.

Notes

PER SERVING (WITH TORTILLAS)
Cal 900 | Total Fat 68g
Protein 49g | Net Carbs 11g
Fiber 16g | Total Carbs 27g
 
PER SERVING (WITHOUT TORTILLAS)
Cal 680 | Total Fat 51g
Protein 40g | Net Carbs 7g
Fiber 11g | Total Carbs 18g
Keyword Fajitas, ONE-PAN STEAK FAJITAS