Barbecued Fajita Steak
Fire up the grill and get ready for a fiesta with these mouthwatering beef steak fajitas. Tender rib-eye steaks are marinated in a zesty blend of lime juice, garlic, and aromatic spices before hitting the flames to perfection. Sliced and wrapped in warm flour tortillas, these fajitas are loaded with all the fixings - from savory black beans to colorful peppers and onions, finished off with a dollop of creamy soured cream to elevate each bite. Turn any meal into a festive celebration with these delicious steak fajitas.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
- 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!
Cook Time
8M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 543 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 54 grams protein
- Sodium Content: 0.33 milligram of sodium
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