Chili Lime Steak Fajitas with Squash & Peppers

Loaded with amazing Mexican flavors, these quick and easy 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! 8 net carbs per serving!

Course Main Course
Keyword BBQ, dairy free, fajitas, grill, keto, low carb, steak fajitas
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 30 minutes
Servings 4
Calories 482 kcal


For the Fajitas:

  • 1 ½ pound skirt steak membrane removed
  • ½ tsp. paprika
  • 1 ½ tsp. pink Himalayan salt
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • 2-3 garlic cloves finely minced or 1 tsp. granulated garlic
  • 2 Tbsp. olive oil
  • 1 ½ Tbsp. fresh lime juice

For the Veggies:

  • 2 zucchinis sliced in ½” rounds
  • 1 yellow squash sliced in ½” rounds
  • ½ purple onion sliced
  • 1 poblano pepper seeded and sliced into strips
  • 1 colored bell pepper seeded and sliced into strips
  • 3 Tbsp. olive oil
  • ½ tsp granulated garlic
  • 1 ½ tsp. pink Himalayan salt
  • ½ tsp. pepper
  • ¼ tsp. cumin


For the Fajitas:

  1. 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.
  2. 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:

  1. 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.

Recipe Notes

If broiling your steak you can cook the veggies and the steak on the same pan. Cook the veggies for 10 minutes at 425. Remove from the oven and add the steak to the pan. Move your oven rack up close to the broiler, turn the broiler on high and broil the steak for 2-4 minutes per side….this will char the veggies some too…YUM! Keep and eye on the those veggies though so they don’t burn!

Likewise you can cook the veggies on the grill! We like to place all the seasoned veggies on a large piece of heavy duty foil and wrap them up in a pouch. Poke a few holes in the top of the pouch and place on the grill. Cook for 15-20 minutes or until desired doneness!

Nutrition Facts
Chili Lime Steak Fajitas with Squash & Peppers
Amount Per Serving
Calories 482 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 7g44%
Cholesterol 107mg36%
Sodium 1569mg68%
Potassium 1052mg30%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 39g78%
Vitamin A 1835IU37%
Vitamin C 90.9mg110%
Calcium 53mg5%
Iron 4.7mg26%
* Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.