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Barbecued fajita steak

Barbecued fajita steak

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(7 ratings)

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

Easy

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 per serving

  • kcalories543
  • fat35g
  • saturates16g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein54g
  • salt0.33g
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Ingredients

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

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 8 flour tortilla, plus all the side dishes, to serve
  • 150ml pot soured cream (optional)

For the marinade

  • juice 6 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 garlic clove, crushed
  • 2 tsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 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!

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Comments (10)

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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