Steak Fajitas

Makes 8, 35 minutes preparation (+ 3 hours marinating), 20 minutes cooking

The classic of the Mexican dishes!  So easy to make and a very social meal as everyone can make their own!


For the marinade and steak

  • 1 lime, juiced 
  • 2 tbsp olive oil
  • 2 garlic cloves, for the marinade and steak 
  • 1 tsp groundcumin
  • 1 tsp ground coriander
  • 1 fresh green chillipepper, deseeded (optional) and finely chopped 
  • handful of freshcoriander, coriander (leaves and small stems), chopped 
  • 1-2 flank orskirt steak, about 400g in total 
  • 1-2 tbsp olive oil

For the refried black beans

  • 50 g butter
  • 1 large red onion, peeled and very finely chopped 
  • 2-4 cloves garlic, peeled and very finely chopped 
  • 1 fresh red chillipepper, deseeded and finely chopped 
  • 1 tsp groundcumin
  • 1x400 g tin of black or pintobeans, drained and rinsed 
  • 75 ml vegetable or chickenstock

For the guacamole

  • 2 ripe avocados, peeled, stones removed and flesh mashed 
  • 2 tbsp choppedcoriander
  • 1 large clove ofgarlic, peeled and crushed or finely grated 
  • ½ fresh redchillies, deseeded (optional) and finely chopped 
  • 2 tbsp lime or lemon juice
  • 2 tbsp olive oil

For the tomato salsa

  • 200 g cherry tomatoes, quartered, or good-quality large ripe tomatoes, cut into 1cm chunks 
  • ½ red onions, peeled and finely chopped 
  • ½ cucumber, finely chopped 
  • squeeze of lime orlemon juice
  • 2 tbsp coriander, chopped


  1. For the marinade and steak: Mix together all the ingredients for the marinade in a shallow bowl, then add the steak and coat in the mixture. Cover and place in the fridge for at least an hour, or up to 3 hours.
  2. For the refried beans: Shortly before the steak has finished marinating, prepare the refried black beans. Melt the butter in a wide saucepan or frying pan on a medium heat, then add the onion, garlic, chilli and cumin. Gently fry for 6–8 minutes or until soft and slightly golden around the edges. Tip the cooked beans into the pan and continue to cook the mixture, uncovered, for 3 minutes or until heated through.
  3. Using a potato masher or fork, mash the bean mixture, keeping it chunky and not too smooth. Pour in the stock, then bring to a simmer and cook for 4–5 minutes, uncovered, until the mixture is quite thick. Season to taste with salt and pepper and keep in the pan until you’re ready to serve, reheating if necessary. 
  4. When the steak has finished marinating, place a griddle pan or a frying pan on a high heat for about 5 minutes to heat up. Add the olive oil to the pan, then add the steak with any marinade coating it. Season with salt and pepper and cook for just a few minutes on each side, depending on how rare you like your meat. When you turn the steak over, season the other side with salt and pepper too. Remove from the heat and allow to rest for 5 minutes before cutting into slices about 5mm thick.
  5. For the guacamole: Meanwhile, mix together all the ingredients for the guacamole in a bowl, seasoning with salt and pepper to taste.
  6. For the tomato salsa: In a separate bowl, mix together all the ingredients for the tomato salsa, seasoning with salt and pepper. 
  7. To serve: Divide the steak slices between the tortillas, adding a spoonful of refried black beans, tomato salsa and guacamole to each, along with a dollop of sour cream and a sprinkling of grated cheese. 
  8. Fold the bottom edge of each tortilla to overlap the filling by 3–4cm and fold in the sides to overlap in the centre, then place two completed fajitas on each plate to serve. Alternatively, place the tortillas, steak slices and other accompaniments in separate serving dishes and let people assemble the fajitas themselves.

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