Steak fajitas

Serves: 6
  • 450g lean hanger or skirt steak, trimmed
  • For the marinade:
  • 2 garlic cloves, peeled and finely chopped
  • 4tbsp rapeseed or olive oil
  • Juice of 2 medium limes
  • Salt and freshly milled black pepper
  • 1tbsp chilli powder or dried chilli flakes
  • 2tsp ground cumin
  • 4tbsp light soy sauce
  • 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 ripe tomatoes, diced
  • 1 small red onion, peeled and finely diced
  • 1 red chilli, deseeded and finely chopped
  • 4tbsp freshly chopped coriander leaves
  • Juice of 1 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 mins on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 mins. Warm the tortillas.
  5. Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 mins 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.


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