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Barbecued fajita steak

If you have time the day before, marinate the meat overnight, then, when you're ready, light the barbie and get cooking...

  • Prep: 5 mins
    Cook: 8 mins
    Plus marinating and resting
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 543
  • Carbohydrates 3
  • Saturated Fat 16
  • Sugar 2
  • Protein 54
  • Fat 35
  • Fibre 0
  • Salt 0.33

Nutrition per serving

  • Calories 543
  • Carbohydrates 3
  • Saturated Fat 16
  • Sugar 2
  • Protein 54
  • Fat 35
  • Fibre 0
  • Salt 0.33

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)
  • 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

Tip

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

Method

  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.

  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.

  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!

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