30-Minute Easy Keto Beef Fajita Salad

Prep: 15 minCook: 20 min4 servingsmediumAmerican
Easy Keto Beef Fajita Salad with Marinated Skirt Steak

A satisfying low-carb salad featuring tender marinated beef strips, sautéed bell peppers, and fresh romaine lettuce topped with cheese and guacamole. The homemade fajita seasoning adds bold Southwestern flavors without hidden sugars found in store-bought packets. Perfect for weeknight dinners or meal prep, this protein-packed salad delivers all the flavors of traditional fajitas in a lighter format. The lime-cilantro marinade keeps the beef juicy while the colorful vegetables add crunch and nutrients.

Gluten-FreeNut-FreeKeto

Ingredients

4 servings
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ⅓ cup avocado oil
  • 2 tablespoons avocado oil, for pan frying
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper seeded and sliced
  • ¼ cup lime juice
  • 2 tablespoons cilantro, freshly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fajita seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound flank or skirt steak
  • 5 cups romaine lettuce, chopped
  • 2 cups cherry tomatoes, sliced
  • 1 cup Colby jack cheese, freshly shredded
    queso fresco1:1ketolow-carbdairy-free

    milder cheese flavor

  • 1 cup guacamole
    sliced avocado1/2 cupketolow-carb

    fresher option

  • lime wedges(optional)
  • cilantro, chopped(optional)

Instructions

  1. 1

    Mix avocado oil, lime juice, cilantro, garlic, fajita seasoning, salt and pepper in a small bowl

  2. 2

    Pour marinade over steak in a large bowl and toss to combine

  3. 3

    Cover with plastic wrap and marinate at least 30 minutes or up to overnight

  4. 4

    Heat two tablespoons oil in a large skillet

  5. 5

    Add red and yellow peppers and cook for 5-6 minutes until tender and lightly browned

  6. 6

    Remove peppers from pan and set aside

  7. 7

    Remove steak from marinade and cook in same pan over medium heat for about 6 minutes per side until desired doneness

  8. 8

    Let steak rest for 10 minutes then slice into strips

  9. 9

    Add lettuce to a large bowl

  10. 10

    Top with cherry tomatoes, cheese, guacamole and sliced steak

  11. 11

    Serve with chopped cilantro and lime wedges if desired

Tips

Tip 1

Make your own fajita seasoning to avoid hidden sugars in store-bought packets that can kick you out of ketosis

Tip 2

Marinate the steak overnight for maximum flavor penetration and tenderness

Tip 3

Let the cooked steak rest before slicing to retain juices and ensure tender strips

Good to Know

Storage

Refrigerate assembled salad for up to 2 days, though lettuce may wilt slightly

Make Ahead

Marinate steak and prep vegetables up to 1 day ahead, cook just before serving

Serve With

Serve immediately at room temperature or chilled

See pairing guide →

Common Mistakes

Watch

Don't skip resting the steak to avoid tough, dry meat

Watch

Avoid overcrowding peppers in pan to prevent steaming instead of browning

Substitutions

Dairy-Free Swaps

Colby jack cheese→
queso fresco1:1ketolow-carbdairy-free

milder cheese flavor

Full guide →

General Alternatives

flank steak→
chicken breast1:1ketolow-carb

substitute beef with chicken

Full guide →
guacamole→
sliced avocado1/2 cupketolow-carb

fresher option

Find more substitutions →

FAQ

Can I use a different cut of beef?

Yes, sirloin, ribeye, or even ground beef work well. Adjust cooking time based on thickness and your preferred doneness level.

What if I don't have avocado oil?

Olive oil works as a substitute for both marinating and cooking, though it has a lower smoke point for high-heat searing.

How long will leftovers keep?

Refrigerate for up to 3 days. Store components separately if possible to maintain freshness and prevent soggy lettuce.