RECIPE OF THE WEEK: barbecued fajita steaks

Fajita steaks
Fajita steaks
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A TASTEBUD-tingling recipe for all meat-lovers


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


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!