Skirt steak fajita bowl
Everything that makes fajitas worth eating is the char on the steak and the peppers. The tortilla was only ever the delivery mechanism, and a bowl carries it just as well.
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Ingredients
For the whole dish · serves 4
- Skirt steak1¼ lb
- Bell peppers8½ oz
- Avocado5½ oz
- Onion4 oz
- Olive oil4 tbsp
- Limetwo, halved
- Ground cumintwo teaspoons
- Smoked paprikaa teaspoon
- Sea saltto taste
Served with
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+2g net · 105 kcal · 15 min · together 9g net, 555 kcal
Method
6 steps · 35 minutes
- Cook the peppers and onion first, in a screaming hot dry skillet, and do not stir them for the first two minutes.
- They want black edges rather than an even softness. Peppers stirred constantly steam in their own water and go limp.
- Tip them out and keep them warm, then cook the steak in the same pan with the oil.
- Two minutes a side for skirt, no more. It is thin and there is no medium-well version of it that anyone enjoys.
- Rest it 5 minutes, then slice across the grain into short strips.
- Build the bowls with the peppers underneath and the steak on top so the juices run down into them, then lime and avocado last.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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