Beef Fajitas with Grilled…

Posted by on Feb 20, 2015 in Recipes | No Comments
Beef Fajitas with Grilled…

Beef Fajitas with Grilled Peppers, Salsa and Guacamole


Preparation: 30 minutes
Cooking: +- 25 minutes
Ready in: +- 55 minutes
Variations: Substitute skirt steak with ribeye, rump or sirloin steak
Servings: 4 (2 each)
Tips: Marinade the skirt steak overnight to maximise the flavour and tenderise the beef.


1kg skirt steak
1/4 cup olive oil
1 Tbsp Worcestershire sauce
1 clove garlic, crushed
1 tsp cumin powder
1 tsp chilli powder
Juice of 2 limes


Grilled peppers:
1 red pepper, sliced into long strips
1 yellow pepper, sliced into long strips
1 onion, sliced into half rings
Salt and freshly ground black pepper


2 ripe avocados
Juice of 2 limes
Pinch of cumin powder
Salt and freshly ground black pepper


Pico de Gallo (fresh salsa):
1 red onion, diced
200g cherry tomatoes, diced
1 fresh green/red chilli, diced
2 sprigs fresh coriander, roughly chopped
Juice of 1 lime
Salt and freshly ground black pepper


For serving:
Grated cheddar/gouda cheese for sprinkling
Flour tortillas, pack of 8


1. Combine the marinade ingredients in a deep bowl and ensure the beef is covered in the sauce. Marinate the skirt steak for 30 minutes (if you can wait an hour, that’s even better). Whilst the meat is marinating, prepare the Pico de Gallo, guacamole and the grilled peppers.

2. For the salsa, chop the red onion, tomatoes, chillies and coriander as instructed above. Squeeze the juice of the lime over the top, stir to combine and season to taste with salt and pepper.

3. For the guacamole, halve and pit the avocados. Using a tablespoon scoop out their flesh and roughly mash with a fork, leaving them a bit chunky. Mix in the lime juice, cumin and tasting the guacamole, season with salt and pepper to your liking.

4. Slice the peppers and onions and grill the mixture in a large pan with a big glug of olive oil on a medium-high heat for about 10 minutes until the vegetables are a little charred and are starting to soften.

5. In the meantime, remove the beef from the marinade. Season it well with salt and freshly ground black pepper and cook the steak on a lightly oiled griddle pan over high heat for 4 to 5 minutes on each side depending on the thickness of the meat. Medium-rare to medium is recommended. Transfer to a cutting board and let it rest.

6. Whilst the beef is resting, heat up the tortillas. You can place the tortillas directly on your stovetop, either using a gas burner on a low flame or an electric plate on a low heat (use a little non-stick spray for an electric plate). Warm each tortilla for about 30 seconds to 1 minute, flipping and repeating on the second side. Once heated and slightly charred wrap the tortillas in a clean dishcloth to keep warm. Repeat until you have warmed all of your tortillas.

7. Thinly slice the steak against the grain on a diagonal.

8. To serve, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. To finish it off, sprinkle some grated cheese over the top and wrap up the tortilla. ¡Buen provecho!


Recipe developed and styled for Karan Beef’s Beef Easy app.

Photographed by James Strack.

Food stylist Johannesburg, South Africa.

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