Beef Steak Fajitas

Name: Beef Steak Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 lb / 500g beef steak; 4 tbsp / 1/4 cup orange juice; 2 tbsp lime juice; 2 garlic cloves; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp onion powder; 1 tsp chipotle powder; 1/2 tsp salt; black pepper; 2 - 3 tbsp oil; 2 bell peppers/capsicum; 1 large onion; salt and pepper; 12 tortillas; avocado; Cilantro/coriander; sour cream; Lime wedges; tomatoes

User Reviews

4.8

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
392 kcal
Course
Main Course, Dinner
Cuisine
Mexican

Beef Steak Fajitas

Paige Becker

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Recipe video above. Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef! But if you don't have time to marinade, see Note 7 for a faster version. Adapted from this recipe by Tyler Florence (mine is easier and I think it is just as tasty!)

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Ingredients

Servings

Marinated Beef

1 lb / 500g beef steak (rump and skirt are ideal) (Note 1)
4 tbsp / 1/4 cup orange juice , fresh (1 orange)
2 tbsp lime juice
2 garlic cloves , minced
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp onion powder (optional)
1 tsp chipotle powder (Note 2)
1/2 tsp salt
black pepper

Fajitas

2 - 3 tbsp oil
2 bell peppers/capsicum , sliced (Note 3)
1 large onion , halved and sliced (brown, yellow, white)
salt and pepper

Fixings

12 tortillas , small
avocado
Cilantro/coriander
sour cream
Lime wedges
tomatoes , sliced, or Pico de gallo

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Instructions

Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
Remove beef onto a plate and cover loosely with foil.
Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
Slice beef thinly against the grain (Note 5).
Serve with warmed tortillas and fixings of choice. (Note 6)

Notes

You can use any cut of beef suitable for grilling. I love using rump and skirt steak. Skirt steak in Australia is "up and coming", not mainstream, and I find that many butchers/supermarkets cut them too thinly, which is why I usually make this with rump. But I love the flavour of skirt steak for fajitas. And it's an ideal cut because it's (usually) pretty good value and benefits from the tenderising from the marinade.
Chipotle Powder can be annoyingly hard to find in Australia...still! When I find it, I stock up. :) If you can't find it, never fear! You can achieve a similar flavour with: 3/4 tsp SMOKED paprika powder (available at supermarkets) and 1/4 tsp cayenne pepper.
I like to use a mix of red, yellow and green capsicums - just for extra vibrant colour!
The question of how long to cook steak is like asking how long is a piece of string! :) On a stinking hot skillet with a steak that is 1.5cm / 3/5" thick (per photos in this recipe), I cook each side for 1 1/2 minutes for medium rare. Remember - the beef will continue to cook while resting! It is safer to cook it under than over. If you slice it and find it is rarer than you want, it's easy to pop back into the skillet. But you can't undo overcooked steak!
To SLICE the beef, place it in front of you and notice the direction the fibres are going. Then cut 90 degrees THROUGH the fibres. This will yield the most tender slices of beef. This is especially important if you are using skirt steak!
Fixings take it to the next level but the beef is so juicy, I'm honestly happy eating this without any. But for really quick fixings, I just use slices of avocado and tomato. If I feel like making more of an effort, I make the following (shown in the photos):- Avocado: Dice and toss with lime juice, olive oil, salt, pepper, chopped cilantro/coriander, and finely chopped chilli.- Pico de Gallo
If you don't have time to MARINATE, just rub the beef with a spice mix as follows then cook: 1/2 tsp chipotle powder, 1/4 tsp garlic powder, 1/8 tsp EACH smoked paprika, cumin and coriander powder, 1/4 tsp dried oregano, 1/4 tsp salt, black pepper. Rub it on and set aside for 5 to 10 minutes. This will yield a fairly thick spice rub crust that will add loads of flavour to compensate for not marinating. Then follow the recipe. But note: If using skirt steak, the beef will not be as tender because the OJ and lime tenderise the beef. Not as important for more tender cuts of beef like rump, scotch fillet etc, but it makes quite a difference with skirt steak!
Nutrition per serving, assuming 4 servings INCLUDING flour tortillas (3 each) but excluding other optional Fixings (as listed in the recipe).

Nutrition Information

Show Details

Serving 289g Calories 392cal (20%) Carbohydrates 39.2g (13%) Protein 30g (60%) Fat 13.6g (21%) Saturated Fat 1.2g (6%) Sodium 36mg (2%) Potassium 314mg (9%) Fiber 6.6g (26%) Sugar 4.7g (9%) Vitamin A 1850IU (37%) Vitamin C 108.1mg (120%) Calcium 70mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 392 kcal

% Daily Value*

Serving	289g
Calories	392cal	20%
Carbohydrates	39.2g	13%
Protein	30g	60%
Fat	13.6g	21%
Saturated Fat	1.2g	6%
Sodium	36mg	2%
Potassium	314mg	7%
Fiber	6.6g	26%
Sugar	4.7g	9%
Vitamin A	1850IU	37%
Vitamin C	108.1mg	120%
Calcium	70mg	7%
Iron	1.3mg	7%