Low Carb Steak Fajita Caesar Salad Food

FAJITA SALAD WITH STEAK (WHOLE30, LOW CARB, KETO)

Steps:

• Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
• Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
• Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more.
• Transfer the steak to a cutting board and tent with aluminum foil to rest.
• Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
• Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.

LUSCIOUS LOW CARB TENDER BEEF FAJITA BOWL

Steps:

• In a skillet, over med-high heat, melt the butter.
• Add onion, peppers, mushrooms, chili powder, cayenne pepper, salt, and pepper, and saute, just until veggies are tender.
• Remove from skillet.
• Add steak slices and cook, just until browned and cooked through (5-7 minutes or so), steak should be cooked no more than rare to med-rare.
• Add onions and pepper mixture, and heat through.
• Serve beef and veggie mixture in bowls, sprinkled with cheese, and served with dollops of sour cream and guacamole (if desired).