Wussup Towners. For dinner, we made these super simple easy to make Brisket Steak Fajitas. We kept them keto friendly and low carb by wrapping the fajitas in lettuce wraps instead of using tortilla shells.
Ingredients
- Brisket Steak
- 2 tsp salt
- 2 tsp pepper
- 1 tbs epis (olive oil, green onions, garlic, jalapenos and cilantro)
- 1 tbs ghee
- 1 tbs butter
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1/2 onion chopped
Season your brisket with salt, pepper, and epis (epis is a combination of olive oil, green onions, garlic, jalapenos, and cilantro. All mixed together in a blender). Cook the brisket in a skillet with oil for 4-5 mins per side depending on the thickness of your meat. After flipping the meat add butter and ghee and baste your meat and cook for another 4 min until the team reaches your desired temp. Mine was 145 for medium well. We pulled it from the heat and let rest for 10 minutes. We then added the onions and peppers to the pan seasoned with salt and pepper and cooked for 3 minutes until softened but still crunchy.
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