Low-Carb Steak & Eggs Fajita Bowl

Low-Carb Steak & Eggs Fajita Bowl Overall rating: 0 out of 5 based on 0 reviews.


Prep time: 30 minutes

Cook time: 25 minutes


4 Servings


4 large Pete and Gerry’s Organic Eggs

1 1/4 pounds flank steak or London Broil*

½ cup fresh lime juice

3 large limes; 1 quartered, 2 juiced (about ½ cup)

3 tablespoons extra virgin olive oil

2 cloves of garlic, minced

1 medium yellow onion, halved and sliced

1 red bell pepper, seeded and sliced thinly

1 cup corn kernels, fresh or frozen

5 ounces baby Romaine lettuce

1 tablespoon cilantro, chopped

Salt and pepper to taste

4 resealable containers or 4 pint-sized Mason jars


*Although flank steak is the best cut to use, London Broil is more economical and a fine choice as well.


  1. Wash and dry the fresh produce.
  2. Place the eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let stand for 13 minutes.
  3. Remove the eggs and transfer them to a bowl of ice water, cool for about 10 minutes, then peel. Slice the eggs in half, then crumble by smashing into small pieces with a fork.
  4. Prepare the steak by first seasoning it generously with salt and pepper in a shallow dish. Pour in 1/4 cup of lime juice, turning the steak to coat thoroughly.
  5. In a heavy-bottomed 12-inch skillet, heat 1 tablespoon of olive oil on medium-high until simmering. Set the steak in the pan and cook undisturbed for 5 minutes. Reduce the heat to medium, flip the steak, and allow to cook for another 3-5 minutes, until brown.
  6. Transfer the steak to a fresh plate, then pour the remaining lime juice over it. Tent loosely with aluminum foil and let rest for about 10 minutes.
  7. While the steak is resting, cook the veggies. Clean the skillet and add 1 tablespoon olive oil, heating on medium until simmering. Add the sliced yellow onion with a pinch of salt. Cook for about 5 minutes, then add the garlic, sliced red bell pepper, and corn with another pinch of salt and pepper. Continue to cook until softened for about 3 more minutes. After the veggies have finished cooking, set them aside on a plate to cool completely.
  8. Gather the 4 resealable containers. Slice the steak into thin strips and place into containers. Dress with sides of cooled veggies, crumbled eggs, lettuce, and lime wedges. Sprinkle with fresh cilantro.
  9. Refrigerate and enjoy for up to 4 days.

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