Shake up your taco Tuesday with keto steak fajitas with avocado and lime by Aaron Day. No need for expensive cuts of beef with this tenderizing marinade. It takes just 30 minutes to infuse your sliced steak with tantalizing flavors.
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Instructions
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In a medium mixing bowl, combine the sliced steak with half the olive oil and all of the paprika, cumin, garlic powder, salt, and black pepper until the steak is well coated. Cover and marinate in the fridge for at least 30 minutes.
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Preheat oven to 400°F (200°C). Line a baking sheet with a piece of parchment paper.
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Place the red bell pepper, sliced onion, and chili on the baking sheet and drizzle with the remaining olive oil. Remove the steak from the fridge and place it on top of the vegetables, leaving a little room around each strip.
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Roast for 10 minutes or until beef has reached an internal temperature of 160°F (71°C).
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Serve with sliced avocado, sour cream, and lime.
Tips
This steak fajita mix will keep in the fridge for up to 5 days in airtight containers, however, make sure to serve with fresh avocado, as avocado doesn't store well once it has been cut and been exposed to oxygen. This meal goes well with a side of sour cream!
Diet Doctor's Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. You'll find the original recipe in Aaron's ebook, "Sheet Pan Dinners".
