Name: Barbecued fajita steak
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: Mexican
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

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Barbecued fajita steak

Barbecued fajita steak

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 8 mins

Plus marinating and resting

A star rating of 4.5 out of 5.15 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal543
fat35g
saturates16g
carbs3g
sugars2g
fibre0g
protein54g
salt0.33g

low

Method

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.

Recipe from Good Food magazine, July 2011

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A star rating of 4.5 out of 5.15 ratings

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