These yummy Chili Lime Steak Fajitas are brought to you by Fiesta Brand Seasonings.
Loaded with amazing Mexican flavors, these quick and easy Chili Lime Steak Fajitas are one of our go to dinners! Marinated steak, seared hot and served up with a mixture of squash and peppers makes a low carb and keto friendly meal your entire family will swoon over!
It has been absolutely gorgeous the past few days around here and we are enjoying every minute! For us that means that cooking moves out of the kitchen and outside to the grill! This is my favorite time of year to grill because we have not yet reached the sweltering 100 degree temperatures that Texas Summers bring!! These Chili & Lime Steak Fajitas are one of our favorite low carb meals to cook on the grill…they are quick, easy and so full of beefy flavor!
For great authentic steak fajitas there are two cuts of meat that you can use: flank or skirt. There advantages and disadvantages to but both are super flavorful and so delish if done right! Both steak cuts come from the underside of the cow and have a really defined grain which makes them great for marinating or soaking up flavors.
Flank steak tends to be a thicker cut which is easier to cook the perfect medium rare or medium temperature. It’s also a leaner cut which means if you overcook it or slice it too thick it will be tough and dry!
Skirt steak is commonly used for Mexican steak fajitas and is a thinner but fattier cut with great beefy flavor. The grain of the meat is more course than you will find in a flank steak. There is thick membrane on the back of a skirt steak that needs to me removed before cooking. The cut is often super thin and a little thicker on one side which makes cooking it to a specific temperature more difficult…but aim for medium! You will want to cook this cut super hot, searing it quickly so you don’t over cook it. That being said, skirt steak is fattier and is forgiving if overcooked as long as you slice it thinly across the grain.
I have tested this recipe with both types of steak and prefer skirt steak for these steak fajitas! Even the parts of the steak that are cooked to well done due to the thinness are so flavorful and juicy…its almost fool proof!
These steak fajitas are seasoned and marinated with a blend of Mexican spices, garlic and fresh lime, before being seared on a hot grill! Be sure to use quality spices…it makes a difference! I am in love with the spices and seasonings from Fiesta Brand Seasonings. They are always great quality, fresh, easy to find and affordable! Check them out here!
If you don’t have a grill, these steak fajitas can also be cooked under the broiler for a quick sheet pan meal!
To change it up from the more traditional fajitas and to keep these steak fajitas low carb, keto friendly, and dairy free, we served them up with a colorful mixture of yellow squash, zucchini, poblanos, bell pepper and onion! You’ll never miss the tortilla!
Great for a quick weeknight meal, these Chili & Lime Steak Fajitas are sure to become a new family favorite!
Check out these other favorite keto and low carb recipes!
Chili Lime Steak Fajitas with Squash & Peppers
For the Fajitas:
For the Fajitas:
- In a small bowl combine the salt, paprika, chili powder, cumin and granulated garlic, if using. Stir well to combine. Sprinkle the seasoning evenly over the skirt steak on both sides, rubbing it in. Place the steak in a ziptop bag, add the olive oil, fresh garlic if using and the line juice. Close the bag and shake it up making sure that the entire steak is coated. Refrigerate for 30 minutes to 3 hours.
- Grill meat over a hot direct heat till meat is to desired doneness, about 3 minutes per side. To broil, move the rack in to oven close to the broiler and broil until charred, about 2-4 minutes per side. Tent the cooked meat with foil and let the steak rest for 5-10 minutes. Slice across the grain and serve with veggies.
For the Veggies:
- Preheat oven to 425 degrees and line a large sheet pan with parchment and set aside. In a large bowl, combine all the veggies and the next 5 ingredients and toss to coat the veggies. Spread them out on the lined sheet pan and bake at 425 for 15-20 minutes or until desired doneness.