Arrow Created with Sketch. Back to The Recipes Low-Carb Steak & Eggs Fajita Bowl Better Desk Lunches Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 4 Ratings PRINT Page 1 Created with Sketch. Prep Time 30 mins Cook Time 25 mins Serving Yield 4 Simplify your meal prep routine – less than one hour stands between you and four servings of this low-carb steak and eggs fajita bowl. Ingredients 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 Directions Step 1 Wash and dry the fresh produce. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 9 Refrigerate and enjoy for up to 4 days. NOTES *Although flank steak is the best cut to use, London Broil is more economical and a fine choice as well. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Susan January 19, 2019 Thought I might like this Reply Page 1 Created with Sketch. Resa January 16, 2019 Awesome!! Reply Page 1 Created with Sketch.