Easy Skillet Steak Fajitas (Low Carb and Whole30)

Easy Skillet Steak Fajitas (Low Carb and Whole30)

Tender, thinly sliced steak and crisp bell peppers and onions are coated in a bold Steak Fajita Marinade to create these Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. Only 287 calories per serving!

Steak Fajitas and onions and peppers in a black cast iron pan

Long time readers know we’re HUGE fans of Mexican Recipes, being born and raised in San Diego. I’ve already shared my favorite Carne Asada Recipe with you (for Carne Asada Tacos) as well as Pork Chili Verde and Flank Steak Tacos

 

Next up is naturally my go-to Easy Skillet Steak Fajitas recipe. If you like easy fajita recipes, make sure to checkout our Easy Skillet Chicken Fajitas Recipe.

While we usually make steak fajitas on the grill, since the low daytime weather here rarely dips below 60 degrees, we know that’s not the case for most of you, so adapted our Grilled Steak Fajitas recipe for the indoors. If you’re heading outside, this recipe also works for an outdoor grill. Just shave a minute or two off the cook time.

This Mexican Fajitas recipe is extremely versatile so satisfy’s a lot of different diet requirements. Tuck the steak and peppers into a homemade flour tortilla to keep things traditional, serve them alongside Mexican rice or Slow Cooker Refried Beans for an “entree” style plate or stuff them into a lettuce wrap before topping it off with guacamole and salsa. Low carb peeps can serve them along this Creamy Avocado and Tomato salad.

Steak fajita marinade in a clear round bowl. Slice of orange and cilantro on the side.

What Type of Steak Is Best For Fajitas

You’ve got four great options. I personally use flank steak, since I like the mild beef flavor, but all four are the best steak for fajitas. Skirt steak and flank steak are the traditional options.

 

Flank Steak Fajitas– Very mild beef flavor and a lean cut.

 

Skirt Steak Fajitas– A bit stronger beef flavor than flank steak. It’s also the leanest option so a bit tougher than the other options. As such you’ll want to aim for a medium-rare to medium final temp.

 

Flat Iron Steak – Not common, but still a great option. Has good marbling making it more flavorful and tender than the flank steak and skirt steak.

 

Sirloin Steak Fajitas – Nice beef flavor and marbling. It’s thicker than the other options, so you’ll have very tender thicker slices.

Steak Fajita Marinade

Our steak fajita marinade recipe is short and sweet. All the traditional flavors you expect to see in a traditional Mexican fajitas recipe: olive or avocado oil, orange juice, lime juice, garlic, chili powder, cumin, paprika, cilantro, salt and pepper

How Do You Tenderize Steak Fajita Meat?

As with most marinades, the key is to let the steak marinate for a minimum of 2 hours, if time permits. Marinating the steak allows the flavors to infuse and harmonize and also tenderizes the meat. If we don’t have a full two hours to marinate the meat, we sprinkle on a bit of McCormick’s Meat Tenderizer 5 minutes before cooking to speed along the process.

Steak Fajitas and onions and peppers in a black cast iron pan

How To Cook Steak Fajitas

Not including the recommended marinating time, these steak fajitas are ready in under 30 minutes.

 

Step 1 – Whisk together the marinade and cover the steak. Marinade in the refrigerator for two hours, if time permits.

 

Step 2 – Season the steak with salt and pepper before placing in a cast iron skillet over medium high heat for 5.5 – 7 minutes per side, flipping halfway through. Remove the meat from the skillet and tent with foil to rest.

 

Step 3 – Add the vegetables to the skillet and cook for about 6-7 minutes, until soft.

 

Step 4 – Slice the steak and serve alongside the vegetables and toppings.

Mexican Fajita Cooking Time:

Cooking times will vary slightly, depending on the cut and thickness of the steak. Use a meat thermometer (the ThermaPen is my favorite brand!) to check the temperature while cooking.

 

Here’s a guideline for Flank Steak measuring 1” thick.

 

Rare: 5.5 – 6 minutes per side (remove at 120)

Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)

Medium: 6.5-7 minutes per side (remove at 140)

Medium Well: 7-7.5 minutes per side (remove at 150)

 

Remember you must let your steak rest (covered with foil) for 7-8 minutes to re-distribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

How Do You Cut Flank Steak For Fajitas?

Always cut across the grain, no matter what cut of beef you go with. You’ll also want a sharp knife to slice them as thin as possible to avoid chewy meat. Some recipe call for slicing the beef before cooking, but I’m not a fan of this technique. All the good juice runs out while cooking and it won’t be as tender.

Steak Fajita Calories

Our steak fajita recipe calculates to only 287 per serving!! This does not include any toppings you may add, however.

Steak Fajitas and onions and peppers in a black cast iron pan

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Easy Skillet Steak Fajitas

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Tender, thinly sliced steak and healthy peppers and onions are coated in a knockout fajita seasoning mix to create Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. 
Course Dinner, Main Course
Cuisine Mexican
Keyword Bell Peppers, Cinco De Mayo Recipes, Fajitas Recipe, Flank Steak, Gluten Free Recipes, keto recipes, Low Carb Recipes, Mexican Recipes, Red Onions, Steak Recipes, Whole30 Recipes
Prep Time 10 minutes
Cook Time 20 minutes
MARINATING TIME: 2 hours
Total Time 2 hours 30 minutes
Servings 8 people
Calories 287kcal
Cost $28

Ingredients

Steak Marinade:

  • 2 Lbs Flank, Skirt, Sirloin or Flat Iron Steak (*Note 1)
  • 1/4 Cup Olive or Avocado Oil
  • 2 Tbsp Orange Juice
  • 2 Tbsp Lime Juice
  • 1 Tbsp Minced Garlic
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1/4 Cup Chopped Cilantro
  • Coarse Sea Salt, To Taste (*Note 2)
  • Black Pepper, To Taste

Fajita Vegetables:

  • 2 Tbsp Olive or Avocado Oil, Divided
  • 3 Large Bell Peppers, Cut Into Thin Strips
  • 2 Large White Onions, Sliced
  • Salt, To Taste

Instructions

  • Add the oil, lime juice, garlic, cumin, chili powder, paprika and cilantro to a small bowl and whisk to combine. Place the steak into a large bowl or large Ziploc bag and pour the marinade over the steak. If using a Ziploc bag, massage the bag to ensure the marinade covers the entire surface of the steak. If using a bowl, toss the steak to evenly coat.
  • Cover and marinate in the refrigerator for a minimum of 2 hours, if time permits.
  • Right before cooking, remove the steak and transfer to a large cutting board. Pat dry with paper towels. Season liberally with the salt and pepper.
  • Add 1 tablespoon of oil to a large cast iron skillet and heat over medium-high heat. Add the steak to the skillet and cook for 5.5-7.5 minutes per side, flipping halfway through. (*Note 3) Reference the cooking temp chart in the post if you’re unsure of the final temp you’re aiming for.
  • Use a meat thermometer to check the temperature. Remove the steak when it’s 5 degrees under what your desired final temp is. Place the steak on a large cutting board and tent with foil. Let rest for 7-8 minutes before slicing.
  • While the steak is resting, add 1 tablespoons of oil to the skillet and swirl to coat. Add the onions, peppers and salt, to taste. Cook, stirring occasionally, for approx. 6-7 minutes, until the vegetables are soft.
  • Remove the foil from steak and slice against the grain into thin strips. Serve alongside the cooked vegetables and any other toppings you prefer. Enjoy immediately!

Notes

Note 1 – Any of these cuts work for this recipe. I prefer flank steak for it’s mild beef flavor and lean meat.

Note 2 –  Using coarse sea salt (or Kosher) helps marinate the meat better than standard table salt. 

Note 3 –  Here’s a temperature guideline for flank steak measuring 1” thick. You will need to adjust depending on the cut and thickness of the steak you’re using. I HIGHLY recommend using a meat thermometer (Thermaworks Dot is what we use). 

  • Rare: 5.5 – 6 minutes per side (remove at 120)
  • Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)
  • Medium: 6.5-7 minutes per side (remove at 140)
  • Medium Well: 7-7.5 minutes per side (remove at 150)

Remember you must let your steak rest (covered with foil) for 7-8 minutes to redistribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

Nutritional information is calculated using flank steak and olive oil. No added salt was factored in nor were any toppings you choose to add. 

Nutrition

Calories: 287kcal | Carbohydrates: 9g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 77mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2185IU | Vitamin C: 84mg | Calcium: 45mg | Iron: 3mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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One Pot Unstuffed Cabbage Soup

One Pot Unstuffed Cabbage Soup

Two white bowls full of red unstuffed cabbage soup topped with green parsley.

This one pot Unstuffed Cabbage Roll Soup recipe is hearty, filling and made in just one pot, for easy clean up. Our easy Cabbage soup is  loaded with cabbage, ground beef, rice, tomatoes and spices for a comforting dinner. We serve it with Rosemary and Garlic Dinner Rolls for a complete meal. 

 

This traditional Hungarian Cabbage Roll Soup is highly adaptable to suite many different dietary restrictions and preferences. 

Unstuffed Cabbage Soup in a large, dark non-stick pan with a black ladle.

Cabbage Roll Soup Variations

 

Low Carb Cabbage Soup

To make this low carb, replace the rice with cauliflower rice (or omit all together) and omit the sugar. Tomatoes are high in carbs, so I’d cut back to one can of tomato sauce and add one can of tomato paste. Add extra beef broth to get the consistency you prefer. We also like this quick recipe, How to Make Cabbage Soup, if you’re looking for one without tomatoes.

 

Unstuffed Cabbage Rolls with Sausage

Just substitute sausage for the ground beef. No other edits are needed. Another great cabbage and sausage recipe is this Sauteed Cabbage and Sausage Skillet.

 

Unstuffed Cabbage Rolls with Sauerkraut

Replace equal parts of cabbage with sauerkraut. No other edits are needed.

 

Can You Freeze Cabbage Soup?

Yep. Few tips – soup will expand when freezing, so leave space in your container or Ziploc for it to expand. Unthaw overnight in the refrigerator or dump it directly into a large soup pan over low. This unstuffed cabbage soup is fantastic after being thawn.

 

View More Soup Recipes:

Olive Garden Soup – Loaded Zuppa Toscana

Easy 10 Minute Egg Drop Soup

Carrot Ginger Soup 

Easy Split Pea Soup

Creamy Potato and Leek Soup

Two white bowls full of red unstuffed cabbage soup topped with green parsley.

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One Pot UnStuffed Cabbage Soup

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This flavorful and filling unstuffed cabbage soup has all the flavors of a cabbage roll, without all the work. This one pot winter soup is loaded with ground beef, cabbage, tomatoes, rice and spices.
Course Appetizer, Main Course, Soup
Cuisine American
Keyword Cabbage Recipe, Fall Recipe, Soup Recipe, Winter Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 357kcal

Equipment

  • Dutch Oven

Ingredients

  • 2 tsp Olive Oil
  • 1 lb. Ground Beef (I Prefer 85% Lean or Higher) (*Note 1)
  • 1 Small Yellow Onion (Diced)
  • 1 Tbsp Minced Garlic
  • 4 Cups Chopped Green Cabbage
  • 2 Carrots (Peeled, Quartered, Sliced)
  • 4 Cups Low Sodium Beef Broth
  • 3 Cans Tomato Sauce (8 oz. each)
  • 1/2 Cup Uncooked Long Grain Rice
  • 1 Whole Bay Leaf
  • 1 Tbsp Brown Sugar (*Note 2)
  • 1/2 tsp Oregano Leaves
  • Sea Salt (To Taste)
  • Black Pepper (To Taste)

OPTIONAL

  • 2 Tbsp Chopped Parsley

Instructions

  • Add olive oil to a large dutch oven and heat over medium high. Once the oil is hot, add the ground beef and break up with a wooden spoon as it browns. Cook approx. 5-6 minutes (Note 1).
  • Add the onion and cook for 3-4 minutes until soft. Push the meat mix to the side of the pan and add the garlic directly to the bottom of the pan. Cook for about 30 seconds until fragrant.
  • Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, brown sugar and oregano to the pot and stir to combine. Season with salt and pepper to taste.
  • Bring to a boil before reducing heat to medium low to keep it at a steady simmer. Let simmer for 25-30 minutes or until the rice is tender.
  • Remove the bay leaf and serve immediately. Sprinkle with parsley before serving if desired.

Notes

Note 1- I prefer 85% lean or higher beef so I don’t have to worry about draining excess grease. If you use a lower %, I recommend draining out the excess grease before proceeding to step 2.

Note 2- The sugar is used to balance out the acidity in the tomatoes, however you can easily leave it out if you want a “no sugar added” option for dietary reasons.

Note 3- Recipe adapted from The Wholesome Dish

Nutrition

Serving: 1Bowl | Calories: 357kcal | Carbohydrates: 39g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 2149mg | Potassium: 1848mg | Fiber: 7g | Sugar: 19g | Vitamin A: 4915IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 6mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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