Barbecued fajita steak

Barbecued fajita steak

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(9 ratings)

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


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

  • kcal543
  • fat35g
  • saturates16g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein54g
  • salt0.33g
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  • 4 beef steaks, preferably rib-eye, approx 250g/9oz each



    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



    The same shape, but smaller than…

  • 2 tbsp olive oil
    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



    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


  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 (11)

charlottemarriott's picture

Made this today for the first time. I was really happy to try a BBQ recipe that wasn't laden with sugar. I love lime and the flavour of the marinade was wonderfully zingy. We used reheated leftover roast beef which did the job nicely. We also made all the accompanying dishes which really contributed their own flavour, so the combination was super flavoursome. Except for the black beans which I could take or leave personally. My husband enjoyed them/it all. Will definitely make again.

susannahgrammar's picture

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

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

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

sorry! forgot the rating!

alicemcpalace's picture

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

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

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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