Spicy and Sizzling Easy Beef Fajitas
These easy beef fajitas will be a new family classic. Tender and juicy beef steak in a smokey and spicy homemade marinated. Grilled beef and veggies wrapped in soft tortillas with avocado and lime. Kitchen tested, family approved.
- 1 pound skirt steak or other quick cooking steak
- 2 Tablespoons olive oil
- 1 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 6 flour tortillas
- 1 red chilli pepper thinly sliced
- 1 avocado sliced
- 1 bunch cilantro chopped
For the marinade:
- 1/4 cup olive oil
- 1 Tablespoon cumin
- 1 Tablespoon brown sugar
- 1 Tablespoon Chilli Powder
- 1/4 teaspoon oregano
In a mixing jug, combine all the marinade ingredients and whisk until incorporated. Place the steak in a shallow dish, so that it fits snuggly. Pour the marinade over the beef and set aside to marinate for at least 30 minutes.
While the steak is marinating, slice and cook the vegetables. Place the oil in a non stick skillet and heat on high. Add the peppers and onion and cook until the vegetables are tender, but still have a slight crunch. Place in the oven to keep warm while you sear the beef.
Heat a grill pan over very high heat. Toast the flour tortillas in the grill pan for about a minute each side. Once the tortillas are toasted, place the steak in the pan and grill on each side for about 5 minutes, or until each side is charred and smokey. Set aside to rest for 10 minutes before slicing.
Place the veggies and the sliced beef in a bowl to serve at the table along side the tortillas, sliced chillies, avocado, and cilantro.
Note 1. The marinade can be made a day (or several days) in advance and left in a container in the fridge ready for the beef.
Note 2. The beef can be marinated the night before grilling to add extra flavour. Simply place the steak and marinade in a ziplock bag in the fridge, or place in a shallow dish and cover with plastic wrap.