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Fajita served with steak, fresh coriander and guacamole
Classic Mexican fajita filled with steak and vegetables

Classic steak fajitas

Author: Flavelo
Recipes Main Courses Quick Meals
Fajita comes from the word 'little belt' (faja), referring to the beef skirt steak – this was the original cheap cut given to cowboys. The secret is cooking on a suddenly heated iron griddle, which chars the edges of the meat and vegetables but keeps them juicy inside. The sizzling serving is not just show, but part of the experience: the explosion of scents at the table.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Mexican (Tex-Mex)

Ingredients

Equipment Needed

  • Large, heavy-bottomed frying pan (preferably cast iron)
  • Large bowl for marinating
  • Tongs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Prepare the marinade: mix half the oil, lime juice, garlic and spices (cumin, chilli, paprika, pepper). Toss in the meat strips. Let stand for 30 minutes.

Tip: The acidity of the lime tenderises the meat, but don't leave it for hours as it can turn the fibres to mush.
2 ✓

Heat the pan until smoking hot. Throw in the meat (with the marinade) and fry very quickly, shaking, until it gets a brown crust (approx. 3-4 minutes). Remove to a plate.

Tip: The pan must be pouring out heat! If not hot enough, the meat releases juice and steams instead of frying.
3 ✓

Top up the oil if needed and throw the pepper and onion into the hot pan. Fry them until the edges blacken slightly but are still crunchy.

Tip: The 'char' gives the fajita its characteristic smoky taste.
4 ✓

Throw the meat back to the vegetables, toss together for a minute to warm everything through.

Tip: The juices released from the meat coat the vegetables too.
5 ✓

Meanwhile, warm the tortillas in a dry pan or microwave.

Tip: Cold tortillas break and are chewy. Warm ones are soft and embracing.
6 ✓

Serve immediately in the pan (if possible), offering soured cream, guacamole and coriander alongside.

Tip: Everyone rolls their own at the table!

Recipe FAQ

What makes the meat tender?
The acidic marinade (lime juice) and fast cooking at high heat are key. Don't overcook or the beef becomes shoe leather!
What meat should I buy?
Skirt steak is authentic, but harder to find. Sirloin or rib-eye are perfect alternatives.

Ingredients

  • 500 g Beef (steak, cut into strips)
  • 3 whole Peppers (mixed colours, sliced)
  • 1 whole Red onion (cut into thick slices)
  • 2 cloves Garlic (crushed)
  • 3 tbsp Olive oil
  • 2 tbsp Lime juice
  • 1 tsp Ground cumin
  • 1 tsp Chilli powder
  • 1 tsp Sweet paprika
  • 8 whole Flour tortillas
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 10 g Fresh coriander
  • 150 g Soured cream and Guacamole (for serving)