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

serves
6 people

Ingredients

  • 450g/1lb lean hanger or skirt steak, trimmed
  • For the Marinade
  • 2 garlic cloves, peeled and finely chopped
  • 60ml/4tbsp rapeseed or olive oil
  • Juice of 2 medium limes
  • Salt and freshly milled black pepper
  • 15ml/1tbsp chilli powder or dried chilli flakes
  • 10ml/2tsp ground cumin
  • 60ml/4tbsp light soy sauce
  • 30ml/2tbsp 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/8oz ripe tomatoes, diced
  • 1 small red onion, peeled and finely diced
  • 1 red chilli, deseeded and finely chopped
  • 60ml/4tbsp freshly chopped coriander leaves
  • Juice of ½ lime
  • Salt

Method

  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.

Tips:

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