Beef, onion & capsicum fajitas

Beef, onion & capsicum fajitas


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About this recipe: A fajita is a tortilla wrapped around meat and an assortment of vegetables, which means it's naturally loaded with vitamins, minerals and phytochemicals.

Lynn Lewis

Serves: 8 

  • 500 g sirloin steak, in one piece
  • 1 medium red onion, sliced
  • 1 small red capsicum, seeded and cut into thin strips
  • 1 small green capsicum, seeded and cut into thin strips
  • 1 small yellow capsicum, seeded and cut into thin strips
  • 4 cloves garlic, crushed
  • ½ cup (125 ml) freshly squeezed lime juice
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 serrano or jalapeño chilli, seeded and finely chopped
  • 8 medium flour tortillas (15 cm), warmed following package directions
  • 125 g cheddar cheese, coarsely grated

Prep:2hr15min  ›  Cook:12min  ›  Ready in:2hr27min 

  1. Combine steak, onion and capsicum in a shallow baking dish. Whisk together garlic, lime juice, oil, vinegar, cumin, salt, pepper and chilli in a small bowl. Pour over steak mixture; toss to coat. Refrigerate, covered, for 1 to 2 hours.
  2. Preheat grill. Cook steak about 10 cm from heat, 2 minutes each side. Add the onion and capsicum. Spoon any remaining marinade over steak and vegetables. Grill, turning meat and vegetables occasionally, until the meat is cooked as liked and vegetables are crisp-tender, about a further 7 minutes. Leave meat to stand 5 minutes.
  3. Cut meat diagonally across grain into thin slices. Divide meat, onion and capsicum evenly between warmed tortillas. Top with cheese. Place under grill just until the cheese melts, about 30 seconds. Fold tortillas over filling and serve.

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