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Aunt Rocky’s Mexican Steak Skillet Meal

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Level: Easy

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Description

A quick one-pan meal that can be ready in under 45 minutes! Great for meal prep, as it tastes even better the next day. For maximum flavor, make this meal a day or two ahead of when you are going to serve it. Suitable for Atkins, Keto, LCHF, low carb, Paleo, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, nut free, coconut free, low potassium, low sodium, CKD/Renal Diet.

Ingredients

  • 2 Tablespoons Bacon Grease Or Lard
  • 1 pound Thinly Sliced Skirt Steak (See Tips)
  • 2 cloves Garlic, Minced
  • 12  Grape Tomatoes, Quartered (Or 1 Roma Tomato, Diced)
  • 1  Medium Yellow Onion, Thinly Sliced
  • 1  Red Bell Pepper, Thinly Sliced
  • 1  Green Bell Pepper, Thinly Sliced
  • 1  Large Jalapeñ Pepper, Seeded And Diced
  • ½ cups Nopalitos (See Notes)
  • ½ teaspoons Mexican Oregano
  • ½ teaspoons Cumin
  • ½ teaspoons Chili Powder
  • Salt And Pepper, to taste
  • ¼ teaspoons Red Pepper Flakes For More Heat (Optional)

Preparation

Slice meat and prepare the veggies before starting. This dish cooks up quickly.

Melt bacon grease in a large skillet over medium-high heat. Separate meat slices and lay half of the strips out in the heated skillet. Quickly turn the strips over to cook on the other side briefly. You want the meat to still be a little bit pink. Remove the meat from the skillet.

Repeat with remaining meat, but as soon as you flip the meat over, add garlic and tomatoes. Cook for 1 minute.

Add remaining veggies and seasoning. Lower heat to medium, and stir fry until onions and peppers are beginning to soften.

Add back the first batch of meat, along with any juices, and stir. Reduce heat to simmer, cover pan and allow to simmer for about 15 minutes for all of the veggies to soften and the flavors to meld.

Plate and add garnishes as desired. Be sure to count the carbs for any add-ons.

Notes:
• I buy the steak from my grocery store already sliced. The thinner the better! If you want to slice your own, put the meat in the freezer for about 15 minutes so the outsides firm up, then slice against the grain with a very sharp knife. You can also buy ready-sliced fajita veggies (onions and bell peppers) in many stores, which makes this dish come together in under 30 minutes.
• Nopalitos are canned cactus strips, found in the Mexican Foods section of most grocery stores. They add tartness and a lot of flavor to this dish, so don’t skip them. They are very low carb, so you can use them up in soups or other dishes.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. The nutrition panel here does not include any salt you may add in during cooking.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 320, Total Fat 21 g, Saturated Fat 9 g, Sodium 166 mg, Potassium 353 mg, Total Carbohydrate 10 g, Dietary Fiber 2 g, Net Carbs 8 g, Sugars 2 g, Protein 24 g. Macros: 60% fat, 30% protein, 10% carbs.

© February 4, 2020 Roxana Lopez for Aunt Rocky’s.

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