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Steak Fajitas

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Steak Fajitas

There’s something about that sizzling platter of fajitas that always makes everyone’s mouth water when it goes by the table at your favorite Mexican food spot.

You can re-create that same restaurant experience at home with this steak fajitas recipe from Autumn Calabrese’s FIXATE cookbook. Her version goes heavy on flavor and light on fat and calories, while packing a big punch of protein.

If you’re cutting carbs, or have used up all your Yellow Containers for the day, the steak and bell peppers taste just as great without the tortillas.

You can wrap them in lettuce if you feel so inclined, or eat them over a bed of cauliflower rice.

Check out our recipe for coconut lime cauliflower rice here, and feel free to modify the seasonings. Though sweet and tart coconut-lime combined with savory, chili-dusted steak might be a match made in heaven.

These Steak Fajitas from Autumn Calabrese’s FIXATE cookbook features extra lean beef sirloin, a savory blend of spices, and tangy fresh squeezed lemon.

If you’re meal prepping, it’s a great make-ahead meal that can be re-heated and eaten fajita-style or thrown on top of a salad.

Watch Ultimate Portion Fix creator Autumn Calabrese and her brother, Bobby Calabrese make a similar version of this recipe for Steak Fajitas on their healthy cooking show, FIXATE!

These Steak Fajitas from Autumn Calabrese’s FIXATE cookbook features extra lean beef sirloin, a savory blend of spices, and tangy fresh squeezed lemon.

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Steak Fajitas

There's something about that sizzling platter of steak fajitas that always makes everyone's mouth water when it goes by the table at your favorite Mexican food spot. Re-create that same experience at home with this steak fajitas recipe.

Course Main Course
Cuisine Mexican
Keyword fajitas
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Servings 4 servings, 2 fajitas each
Calories 311 kcal
Author BODi

Ingredients

  • 1½ tsp. olive oil
  • 2 medium green (red or yellow) bell peppers, cut into strips
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
  • 1 tsp. ground chili powder
  • 1 tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ cup fresh salsa
  • 8 6-inch corn tortillas, warm
  • 4 Tbsp. reduced-fat (2%) plain Greek yogurt
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
  5. Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
  6. Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

P90X/P90X2 Portions
1½ Protein
½ Grain Carb
1 Vegetable

P90X3 Portions
2 Carb
1½ Protein
½ Fat

Container Equivalents
1 Green
1 Red
2 Yellow
1 tsp.

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