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Barbecued fajita steak

 

Method 1

Ingredients

4 beef

steaks, preferably rib-eye, approx 250g/9oz each

8 flour tortillas

plus all the side dishes, to serve

150ml pot soured cream

(optional)

For the marinade

juice 6 limes

2 tbsp olive oil

4 garlic cloves

crushed

2 tsp dried oregano

4 tsp ground cumin

2 tsp freshly ground black pepper

small bunch coriander

finely chopped

step 1

Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.

step 2

Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.

step 3

To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!

RECIPE TIPS

RAIN OR SHINE...

If it isn’t barbecue weather, cook the steaks on a hot griddle pan.

Method 2

🥩 Barbecued Fajita Steak

Ingredients (serves 4)

For the steak:

1 ½ lb (700 g) flank steak or skirt steak (sirloin also works)

2 tbsp olive oil

2 tbsp lime juice (about 1 lime)

2 cloves garlic, minced

1 tsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

½ tsp oregano

½ tsp salt

¼ tsp black pepper

½ tsp brown sugar or honey (for caramelization)

Optional: a few drops of hot sauce or a pinch of chili flakes

For the fajita vegetables:

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

1 tbsp olive oil

Salt & pepper to taste

Optional: squeeze of lime

To serve:

Warm tortillas (corn or flour)

Guacamole or sliced avocado

Salsa or pico de gallo

Greek yogurt or sour cream

Fresh cilantro

Lime wedges

🔥 Instructions

Marinate the steak:

In a bowl, whisk together olive oil, lime juice, garlic, chili powder, paprika, cumin, oregano, salt, pepper, and brown sugar.

Place the steak in a zip-top bag or dish, pour over the marinade, and coat well.

Marinate for at least 30 minutes (or up to 8 hours in the fridge). Bring to room temperature before cooking.

Prepare the vegetables:

Toss peppers and onions with olive oil, salt, and pepper.

Either grill them alongside the steak or cook in a grill basket/skillet until slightly charred and soft (about 6–8 minutes).

Grill the steak:

Preheat your BBQ or grill pan to high heat.

Grill steak for 3–5 minutes per side (depending on thickness) for medium-rare to medium doneness.

Let rest for 5–10 minutes before slicing thinly against the grain.

Assemble the fajitas:

Serve sliced steak with the grilled peppers and onions on warm tortillas.

Add toppings like guacamole, salsa, yogurt/sour cream, and cilantro.

💡 Tips for Success

Flank or skirt steak works best — they soak up marinade beautifully and grill fast.

Always slice against the grain for tenderness.

For extra smokiness, add a little chipotle powder or liquid smoke to the marinade.

Can be made indoors with a cast-iron skillet or grill pan if you don’t have a BBQ.



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