Steak Fajitas Steak Fajitas

Steak Fajitas

A great steak favourite with Mexican flavours.  Steak is marinated in garlic, limes, chilli powder, cumin, soy sauce and sugar then cooked on a barbecue with sweet peppers and red onion.  Sliced and served in warm flour tortillas.  Serve with Mexican sides like guacamole and a tomato salsa.

prep time
20 mins

cook time
15 minutes

6 people


  • 450g lean hanger or skirt steak, trimmed
  • For the Marinade:
  • 2 garlic cloves, peeled and finely chopped
  • 4 tablespoons rapeseed or olive oil
  • Juice of 2 medium limes
  • 1 tablespoon chilli powder or dried chilli flakes
  • 2 teaspoon ground cumin
  • 4 tablespoons light soy sauce
  • 2 tablespoons brown sugar
  • 3 large sweet peppers (red, yellow and green) deseeded and thinly sliced
  • 1 large red onion, peeled and thinly sliced
  • 6-8 corn or flour tortillas
  • To Garnish:
  • Guacamole, sour cream, fresh coriander leaves and shredded iceberg lettuce
  • For the Pico de Gallo (or Tomato Salsa):
  • 225g ripe tomatoes, diced
  • 1 small red onion, peeled and finely diced
  • 1 red chilli, deseeded and finely chopped
  • 4 tablespoons freshly chopped coriander leaves
  • Juice of ½ lime
  • Salt


  1. To prepare the marinade; mix all the ingredients together (except the peppers, onions and tortillas).
  2. Transfer half the marinade into a double-lined plastic food bag.  Add the beef, seal and marinate in the fridge for at least 2 hours, or if time allows overnight.  Toss the vegetables in the remaining marinade, transfer to a second plastic food bag, seal and chill until required.
  3. To prepare the pico de gallo; in a bowl mix all the ingredients together, cover and set aside.
  4. Heat a non-stick griddle pan until hot.  Cook the steak for 4-5 minutes on each side (for medium).  Transfer to a large plate, cover with foil and leave to rest for 5-10 minutes. Warm the tortillas.
  5. Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 minutes until the vegetables start to lightly char.  Transfer to a large plate with any juices from the pan.
  6. Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.


If preferred use sirloin or rump steaks instead and cook for 3-4 minutes on each side (for medium).