Steak Fajitas

Ingredients

• 2 ½ teaspoons (divided)ground cumin
• 1 ½ teaspoons (divided)chilli powder
• 1 teaspoonchipotle chilli powder
• 1 teaspoonground coriander
• 1 ½ teaspoons (divided)kosher salt
• 680 g (1 ½ pounds)flank steak or skirt steak
• 2 medium (zest and juice; about 1 ½ teaspoons zest and 60 ml (¼ cup) juice)limes
• 4 tablespoons (divided)extra-virgin olive oil
• 1 tablespoonWorcestershire sauce
• ½ tablespoonhoney
• 2 cloves (about 2 teaspoons), mincedgarlic
• 2red peppers, deseeded and cut into 6 mm (¼-inch) strips
• 1green pepper, deseeded and cut into 6 mm (¼-inch) strips
• 1 large, halved and cut into 6 mm (¼-inch) stripsyellow onion
• To serve, as neededflour or corn tortillas
• To serve, as neededfresh coriander, chopped
• To serve, as neededfresh avocado, sliced
• To serve, as neededplain non-fat Greek yoghurt or sour cream
• To serve, as neededcrumbled queso fresco or feta

Instructions

1. 1

   Mix the spices

   In a small bowl, combine 2 teaspoons of the cumin, 1 teaspoon of the chilli powder, the chipotle chilli powder, coriander and 1 teaspoon of the salt. Zest both limes directly into the bowl and stir.

2. 2

   Score the steak

   Set the steak on a chopping board and make shallow diagonal cuts across its top with a sharp knife. Make a second set of cuts in the opposite direction to form a crosshatch, then repeat on the other side.

3. 3

   Season the steak

   Rub the spice mixture over both sides of the steak, then put it in a sturdy resealable bag.

4. 4

   Mix the marinade

   In the same bowl, without rinsing it, whisk together the lime juice, 2 tablespoons of olive oil, Worcestershire sauce and honey.

5. 5

   Marinate the steak

   Pour the marinade into the bag, seal it and turn the bag to coat the steak. Set it on a plate or tray and leave at room temperature for at least 30 minutes and up to 1 hour, or refrigerate for up to 1 day, turning the bag now and then. If chilled, bring the steak to room temperature before cooking.

6. 6

   Dry the steak

   When ready to cook, lift the steak from the marinade, shake off excess and pat it very dry to help it brown well.

7. 7

   Warm the tortillas

   Wrap the tortillas in foil and warm them in an oven at 150°C (300°F) while you cook the steak and vegetables.

8. 8

   Cook and rest

   Heat 1 tablespoon of oil in a large cast-iron or similarly sturdy pan over medium-high heat. If the steak will not fit, cut it in half and cook in batches; alternatively, cook it on an outdoor grill. Cook for 4–6 minutes per side, until an instant-read thermometer registers 60°C (140°F). Transfer to a chopping board, cover and rest for 10 minutes. Cut across the grain into strips about 1.3–1.9 cm (½–¾ inch) thick.

9. 9

   Sauté the vegetables

   Add the remaining 1 tablespoon of oil to the pan. Add the peppers and onion, and sauté, stirring often, for about 8 minutes, until softened and the onion starts to turn golden.

10. 10

    Season and soften

    Lower the heat to medium and add the remaining ½ teaspoon each of cumin, chilli powder and salt. Cook for another 6–8 minutes, until the vegetables are fully softened and beginning to caramelise.

11. 11

    Add the garlic

    Stir in the garlic and cook for 30 seconds, just until fragrant. Take the pan off the heat.

12. 12

    Arrange and serve

    Arrange the steak on a large platter and pour over any juices left on the chopping board. Put the vegetables alongside it. Serve with warm tortillas and the toppings of your choice.

What are steak fajitas?

Fajitas are a Tex-Mex favourite: grilled or seared meat served with peppers and onions, ready to wrap in tortillas. This version uses a lime-and-spice marinade for the steak and cooks the vegetables in the same pan for a deeply savoury finish.

The toppings are served separately, so everyone can build a tortilla to suit their taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 39g protein, 21g carbs, 23g fat.

The tortillas and vegetables provide most of the carbohydrates, while the steak is the main source of protein. Olive oil and toppings such as avocado and cheese contribute fat; add plenty of peppers and onion to the plate and choose the toppings to suit your meal.

Why this marinade works

Spice rub: cumin, chilli powders, coriander and lime zest coat the steak before the liquid marinade goes in. Scoring the surface gives the seasoning more places to cling.

Lime and oil: lime juice, olive oil, Worcestershire sauce and honey make a tangy, savoury marinade with a touch of sweetness. Turn the bag occasionally so the steak is coated evenly.

Getting a good sear

Dry surface: shake off the excess marinade and pat the beef thoroughly dry before it reaches the pan. Too much liquid on the steak can hinder browning.

Hot pan: use a large, sturdy skillet and avoid crowding it. If the steak does not fit, divide it and cook in batches, or use an outdoor grill.

Resting and slicing the beef

Rest time: leave the cooked steak covered for 10 minutes before cutting. This gives it time to settle and helps keep the slices juicy.

Across the grain: look for the direction of the long muscle fibres and cut across them into thin strips. This shortens the fibres and makes each bite easier to chew.

Soft, caramelised vegetables

First cook: sauté the peppers and onion for about 8 minutes, stirring often, until they soften and the onion begins to colour.

Second cook: add the remaining spices and salt, then cook for another 6–8 minutes. Wait for the vegetables to soften fully and start to caramelise before adding the garlic for its brief 30-second cook.

Serving the fajitas

Warm tortillas: keep them wrapped in foil in the 150°C oven while the filling cooks, so they are pliable when served.

On the table: put the steak and vegetables on a platter with coriander, avocado, yoghurt or sour cream, and crumbled cheese. These fajitas also work well with a simple green salad or a side of beans.

Recipe notes & tips

• Start marinating the steak ahead of time if you want to use the longer refrigerated option.
• Let refrigerated steak come to room temperature before cooking, as directed.
• Pat the steak dry before searing to help it brown rather than steam.
• Use a thermometer to check the steak reaches 60°C (140°F) before resting.
• Slice across the grain only after the full 10-minute rest.
• Prepare and set out the toppings while the tortillas warm.

Variations

• Choose your cut: flank or skirt steak both work with the marinade.
• Use corn tortillas: serve with corn tortillas instead of flour ones.
• Adjust the chilli: reduce the chilli powders for a gentler flavour.
• Add extra toppings: offer more avocado, yoghurt or cheese at the table.
• Cook outdoors: grill the steak instead of searing it in the skillet.

Common mistakes to avoid

• Wet steak: excess marinade can stop good browning; shake it off and pat the meat very dry.
• Crowded pan: the steak may cook unevenly; cut it in half and cook in batches if needed.
• Skipping the rest: cutting straight away can leave the steak drier; rest it for 10 minutes.
• Slicing with the grain: long fibres make the meat chewier; cut across them instead.
• Garlic cooked too long: it can turn bitter; stir it in for just 30 seconds.
• Rushing the vegetables: they need time to soften and caramelise; allow the full cooking time.

How to store

Store leftover steak and vegetables in a sealed container in the fridge for up to 3 days, keeping tortillas and toppings separate. Reheat the filling in a pan until hot, then serve with freshly warmed tortillas.

Frequently asked questions