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Barbecued fajita steak

Barbecued fajita steak

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal543
fat35g
saturates16g
carbs3g
sugars2g
fibre0g
protein54g
low insalt0.33g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

A star rating of 4.4 out of 5.12 ratings
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