Beef Steak Fajitas
Delicious Beef Steak Fajitas featuring juicy beef strips, bell peppers, and onions, all served in warm tortillas for a fulfilling Tex-Mex meal.
Ingredients
For the marinade
- 1 lb beef steak (rump and skirt are ideal) Note 1
- 4 tbsp orange juice (fresh, from 1 orange)
- 2 tbsp lime juice
- 2 cloves garlic (minced)
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp onion powder (optional)
- 1 tsp chipotle powder Note 2
- ½ tsp salt
- to taste black pepper
- 2-3 tbsp oil
For the filling
- 2 bell peppers (sliced) Note 3
- 1 large onion (halved and sliced) Use brown, yellow, or white
- 12 tortillas (small)
- to serve avocado
- to serve cilantro/coriander
- to serve sour cream
- to serve lime wedges
- to serve tomatoes (sliced, or Pico de gallo)
Instructions
Marinating the Beef
- Place the marinated beef ingredients in a ziplock bag, massage to coat, and refrigerate for 2 hours to overnight.
- Remove the beef from the marinade 30 minutes before cooking to bring it to room temperature and pat it dry with paper towels. Discard the marinade.
Cooking the Beef
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook the beef to your liking (Note 4).
- Remove the beef onto a plate and cover loosely with foil.
Cooking the Vegetables
- Return the skillet to the stove, still on high heat, and heat 1/2 tbsp oil. Add the onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto a serving plate.
- Heat the remaining 1/2 tbsp oil in the skillet. Add the bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto a plate.
Serving
- Slice the beef thinly against the grain (Note 5). Serve with warmed tortillas and fixings of choice (Note 6).
Notes
To serve, lay out warm tortillas and let everyone make their own fajita with toppings like sliced avocados, chopped cilantro, sour cream, lime wedges, and sliced tomatoes or Pico de gallo. Store leftovers separately in airtight containers. Marinating longer enhances flavor, and cutting beef against the grain ensures tenderness. A cast-iron skillet is recommended for better sear.