Barbecued fajita steak

Barbecued fajita steak

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(7 ratings)

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Cooking time

Prep: 5 mins Cook: 8 mins Plus marinating and resting

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
543
protein
54g
carbs
3g
fat
35g
saturates
16g
fibre
0g
sugar
2g
salt
0.33g

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

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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!

Recipe from Good Food magazine, July 2011

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Comments

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susannahgrammar's picture
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I marinated this for a few hours using a bit less lime than stated, then cooked quickly in a pan on a medium-high heat. This was a winner in our house, and as we lived many years in the Southwest USA and love Tex-Mex food that is definitely saying somthing about this recipe. The flavours were far closer to an original beef fajita taste as anything we've had in a 'Mexican' restaurant anywhere in Europe.

bernstes's picture
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We also made this with all the suggested side dishes. It was a big hit - one of the better new recipes we'd tried in a while. We are making it again this weekend

thecherub's picture
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I followed advice and cut down on the lime juice used (I did 2 steaks and used just 2 limes (and didnt exactly wring the limes out either!) We really like this, was very taasty yet didnt detract from the flavour of a good steak. Will definately do again.

alicemcpalace's picture
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sorry! forgot the rating!

alicemcpalace's picture
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Mmmmmm utterly delicious. Used 5 small limes and it was zingy and fresh and all gobbled up very quickly. Lots of requests to make it again.

lizsto1979's picture
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I made this last night along with all the side dishes suggested in July's Good Food magazine. I could not disagree more with the previous comments. The steak was amazing, tenderized by marinating in lime juice but not excessively lime flavoured once cooked.

The whole meal was a massive hit with all concerned. We are struggling to remember the last time we ate a nicer meal. A complete winner!

haddyanne's picture

Because it was such a lovely day we had a barbecue. Tried this recipe and I found it too sour and very limey, Would not make again, will stick to my own tried and tested marinade in future.

fuji115's picture
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Cooked today in the so far hottest day of 2011. I cooked for two so halved the ingredients. I found it two limy. Left overs were thrown in the bin, rather than kept for lunch at work next day. This is how average it was.

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