Chef Mom

Steak Fajitas

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Beef Fajitas


Recipe used with permission from Clare of Mrs. Multitasker

Prep Time: 30 min/Total Time: 45 min. Recipe adjusted to serve 4.

Can I Get the Recipe Tip: Make this dish even simpler by purchasing fresh salsa along with your guacamole from your local grocers. Prep your toppings while your steak marinates and dinner is done!

Ingredients: 


  • 2 yellow onions

  • 1 red pepper, seeds removed

  • 1 yellow pepper, seeds removed

  • 1 pound (450grams) flank steak, sliced thin

  • 2 teaspoons paprika

  • 1 teaspoon ground cumin

  • 4 tablespoon Worcestershire sauce

  • Juice of 2 limes

  • Salt and ground black pepper

  • 4 tablespoon olive oil

    For Salsa

  • 1 pint cherry tomatoes

  • 1 - 2 red chilis (optional)

  • Juice of 2 limes

  • Salt and ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 sprigs of Chinese parsley

    Putting It Together

  • 8 flour wraps Guacamole

  • Sour cream

  • Cheddar

Directions: 


  1. Pre-heat oven to 350 degrees F.

  2. Heat griddle pan on high heat.

  3. Mix together paprika, cumin, Worcestershire sauce, lime juice, salt, pepper and olive oil, and pour over steak to marinade for half an hour. Mix well.

  4. Cut onion and peppers into thin strips.

  5. While meat is marinating, make the salsa. Chop chilis finely and roughly chop tomatoes. Put chilis and tomatoes into a bowl and add the juice of the other lime, salt and pepper, and extra virgin olive oil.

  6. Chop the Chinese parsley finely and stir into the mix. Set aside.

  7. Remove steak from marinade, and cook in griddle pan for 2-3 minutes on each side. Remove steak from pan and set aside.

  8. Reduce heat to low-medium, put peppers and onion and residual marinade into the pan, and cook for 3-4 minutes till vegetables are slightly softened. Remove vegetables from pan.

  9. Slice steak against the grain and mix with cooked vegetables. Transfer to a serving dish.

  10. Wrap up flour wraps in aluminum foil. Warm in oven for 8 minutes, then put on a serving dish still wrapped in foil so they stay warm. Serve the meat and wraps with sides of guacamole, sour cream and roughly chopped cheddar.

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