Easy, Keto Low-Carb Paleo Steak Fajitas with Marinade

Easy, Keto Low-Carb Paleo Steak Fajitas with Marinade is a quick healthy recipe that uses flank, sirloin, or skirt steak to grill juicy carne asada beef fajitas. This recipe includes instructions to prepare homemade seasoning and a marinade that will make your mouth water. Serve the steak and veggies on lettuce wraps or as a bowl.

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This post was originally posted in 2017. It has since been updated.

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It’s not a secret among my friends and family that my steak marinade is the absolute truth. I love to whip up juicy, mouth-watering steaks. My preferred method is grilled. I find it easier to obtain medium doneness that way. 

The grill also offers so much flavor. I grill pretty much any time of the year. I’m not afraid to put on my coat and snow boots during the winter for the sake of a great meal. If you don’t have a grill, stove top or the oven will work just fine. 

How to Make Fajitas on Keto Diet

Nice low-carb fajitas are very easy to make. You will need fresh chopped onions and peppers along with steak, preferably skirt or sirloin. Then you will make homemade fajita seasoning using chili powder, unsweetened cocoa powder, cumin, steak seasoning, garlic powder, salt, and pepper. All of these ingredients are naturally low in carbs and perfect for the keto diet and lifestyle.

How to Make Steak Fajitas Marinade

I use low-sodium soy sauce as the liquid base for the marinade. Combine it with the steak and chili powder, unsweetened cocoa powder, cumin, steak seasoning, garlic powder, salt, and pepper. Marinate the meat in the fridge, preferably overnight for at least 2 hours.

How to Make Good Steak Lettuce Wraps

1. I prefer to grill the marinated steak, carne asada style. Once the steak has finished marinating, place a grill on medium-high heat. Allow the grill to heat for 4-5 minutes.
2. Add the steak and grill until preferred doneness. Use a meat thermometer and test the interior of the meat to determine when it has finished cooking. The USDA minimum is 145 degrees. Here is a listing of the barometer: rare: 120-130 degrees, medium rare: 130-135 degrees, medium, 135-145 degrees, medium well 145-155 degrees, and well done 155 degrees.
3. Season the veggies with garlic powder and place the vegetables in a grill basket and grill for 7-10 minutes until the veggies are soft and slightly charred.
4. Remove the steak and veggies from the grill. Allow the meat to rest for 10-15 minutes prior to serving.
5. Serve the fajitas over crunchy lettuce wraps. Romaine and butter lettuce work the best.

You can read more about the science and temperatures of cooking here.

How Many Carbs are in Keto Steak Fajitas?

These steak fajitas have 4 net carbs.

Do I Have to Grill the Steak?

No, you can also pan sear the steak using the same temperature direction noted above.

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Easy, Keto Low-Carb Steak Fajitas with Marinade

Easy, Keto Low-Carb Steak Fajitas with Marinade is a quick healthy recipe that uses flank, sirloin, or skirt steak to grill juicy carne asada beef fajitas. This recipe includes instructions to prepare homemade seasoning and a marinade that will make your mouth water. Serve the steak and veggies on lettuce wraps or as a bowl.

Course dinner, lunch

Cuisine American, Mexican

Keyword keto fajitas, low carb fajitas, steak fajitas, steak lettuce wraps

Prep Time 20 minutes

Cook Time 15 minutes

marinate 2 hours

Total Time 2 hours 35 minutes

Servings 8

Calories 202kcal

Author Brandi Crawford

Ingredients

• 1 pound sirloin steak tips, skirt, or flank steak
• 1/2 cup sliced red onion
• 1/4 medium green pepper sliced into thin pieces
• 1/4 medium red pepper sliced into thin pieces
• 1/4 medium orange pepper sliced into thin pieces
• 1/4 medium yellow pepper sliced into thin pieces
• 1 tablespoon grassfed butter
• Romaine lettuce slices for wraps

Steak Marinade

• 1 1/2 tablespoons of low sodium soy sauce or liquid aminos
• 1 teaspoon dry, unsweetened Cocoa powder
• 2 teaspoons McCormick’s Grill Mates Montreal Steak Seasoning
• 2 teaspoons McCormick’s Grill Mates BBQ Seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• salt and pepper to taste

Instructions

• I like to use sirloin tips because they are sliced perfectly for fajitas. You can use whole steaks if you wish and you can slice it before or after cooking.
• Drizzle the soy sauce over the steak.
• Combine the seasonings in a bowl.
• Sprinkle the seasonings on both sides of the steak. Place the steak in a Ziploc bag. Seal the bag, removing all air. Pat the outside of the bag to ensure added soy sauce saturates the meat.
• Place in fridge to marinate for at least 2 hours, preferably overnight.
• Once the steak has finished marinating, place a grill on medium-high heat. Allow the grill to heat for 4-5 minutes.
• Add the steak and grill until preferred doneness. Use a meat thermometer and test the interior of the meat to determine when it has finished cooking. The USDA minimum is 145 degrees. Here is a listing of the barometer: rare: 120-130 degrees, medium rare: 130-135 degrees, medium, 135-145 degrees, medium well 145-155 degrees, and well done 155 degrees.
• Season the veggies with garlic powder and place the vegetables in a grill basket and grill for 7-10 minutes until the veggies are soft and slightly charred.
• Melt 1 tablespoon of grass-fed butter in the microwave for 30 seconds and stir. After the steak has reached the desired doneness, using a cooking brush, brush the butter onto both sides of the steak while it’s on the grill.
• Remove the steak from the grill and allow it to cool for 10-15 minutes before serving.
• Spoon the mixture into the center of a lettuce leaf. Serve!

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Nutrition (displayed with net carbs)

Serving: 1wrap | Calories: 202kcal | Carbohydrates: 4g | Protein: 20g | Fat: 11g

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.