Fajitas de Res

Marinated beef skirt steak seared hot and sliced thinly, served with charred peppers and onions in warm tortillas.

TIME BREAKDOWN
Prep: 20 min
Cook: 15 min
Total: 35 minutes (plus 2 hours marinating)
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 700g beef skirt or flank steak
  • Juice of 3 limes
  • 3 tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp chilli powder
  • 1 tsp fine salt
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 large white onion, sliced
  • 8 flour tortillas
  • 100ml soured cream
  • 1 ripe avocado, sliced
  • Salsa roja, to serve
  • Small bunch fresh coriander, chopped

Method

  1. Mix the lime juice, 2 tbsp of the oil, garlic, cumin, paprika, oregano, chilli powder and salt. Add the steak, turn to coat and marinate for at least 2 hours, or overnight.

  2. Heat a large griddle or frying pan until smoking. Cook the steak for 3 to 4 minutes per side for medium-rare. Rest for 10 minutes.

  3. Add the remaining oil to the pan and cook the peppers and onion over a high heat for 6 to 8 minutes until softened and charred.

  4. Slice the steak thinly against the grain.

  5. Warm the tortillas in a dry pan or in foil in the oven.

  6. Serve the steak and vegetables with the tortillas, soured cream, avocado, salsa and coriander.