Barbecued fajita steak

Barbecued fajita steak

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(10 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

  • kcal543
  • fat35g
  • saturates16g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein54g
  • salt0.33g
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Ingredients

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

    Beef

    bee-f

    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

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

For the marinade

  • juice 6 limes
    Lime

    Lime

    ly-m

    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 cloves, crushed
  • 2 tsp dried oregano
    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

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, questions and tips

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fuji115
26th Jun, 2011
3.05
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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