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Carnivore Diet Skirt Steak Fajitas

Enjoy a restaurant-style carnivore diet meal at home with these sizzling skirt steak fajitas.
Tender slices of lime and oregano-marinated steak are served in carnivore tortillas, topped with fresh guacamole and optional crumbled cotija cheese for a savory, high-protein dish.
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Active Time 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4
Calories 368 kcal

Equipment

  • Resealable plastic bag
  • Sharp knife
  • Grill or stove-top grill pan
  • Medium mixing bowl

Ingredients
  

Marinade and Steak:

  • 3 tablespoons coconut aminos
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 pound skirt steak or flank steak cut against the grain into 1/8-inch-thick slices

For the Guacamole:

  • 2 avocados halved, pitted, peeled, and diced
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt

For Serving:

  • 4 Carnivore tortillas
  • 2 ounces queso cotija cheese crumbled (optional)

Instructions
 

  • Marinate the Steak: In a large resealable plastic bag, combine the coconut aminos, lime juice, oregano, and salt. Score the steak lightly on both sides with shallow diagonal cuts about 1 inch apart. Add the steak to the bag and coat well with the marinade. Refrigerate for 1 hour, then remove the steak and discard the marinade.
  • Prepare the Guacamole: In a medium bowl, mix the diced avocados, chopped cilantro, lime juice, and kosher salt. Stir until combined and set aside.
  • Preheat the Grill: Heat your grill to medium, around 350°F to 375°F.
  • Cook the Steak: Place the steak on the grill and cook for 10 to 12 minutes, turning once, until it reaches medium doneness (145°F). For best results, remove the steak from the heat when it is about 5 degrees below your desired temperature, as it will continue to cook slightly while resting.
  • Warm the Tortillas: While the steak rests on a cutting board, heat the carnivore tortillas on the grill for about 1 minute per side or until warmed through.
  • Slice and Assemble: Thinly slice the steak against the grain. Serve on warm tortillas with a scoop of guacamole and crumbled cotija cheese, if desired.

Notes

  • Storage: Keep any leftover steak and guacamole stored separately in airtight containers in the refrigerator for up to 4 days.
  • Scoring the steak helps the marinade penetrate for extra flavor.
  • For a spicier guacamole, consider adding minced jalapeño or a pinch of cayenne, though these additions may vary from strict carnivore guidelines.
  • Cotija cheese is optional, as some carnivore diets exclude dairy.

Nutrition

Calories: 368kcalCarbohydrates: 6gProtein: 32gFat: 24g
Keyword carnivore diet, carnivore diet recipes, carnivore steak fajitas, carnivore tortillas recipe, high-protein fajitas, low-carb steak fajitas, simple carnivore meals, steak fajitas carnivore style
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