NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Lemon and Toasted Coconut Squares Recipe - June 13, 2019
- Cheesy Ham & Chive Keto Souffle Recipe - June 10, 2019
- Copycat Sausage Egg Muffin Recipe - June 6, 2019
| Servings: |
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon minced garlic
- 1 pound beef flank steak cut into strips
- 2 tablespoons coconut oil
- 1 medium yellow onion sliced
- 1 medium red pepper sliced
- 1 medium green pepper sliced
- 1/4 to 1 teaspoon red pepper flakes optional
- salt and pepper
- Whisk together the olive oil, lime juice, chili powder, cumin, and paprika in a bowl.
- Add the garlic and red pepper flakes, stirring to combine.
- Season the steak with salt and pepper then place it in a freezer bag and pour in the marinade.
- Shake to coat then seal and chill for 2 to 4 hours.
- Preheat a grill to high heat and oil the grates.
- Add the steak strips to the grill and cook until done to the desired level then set aside.
- Heat the coconut oil in a large skillet over medium heat.
- Add the peppers and onions then season with salt and pepper – sauté until they are just tender, about 5 minutes.
- Serve the grilled steak and fajita veggies in lettuce cups with sour cream, if desired.
Leave A Comment