Classic Beef Fajitas
Try this fiery Mexican people pleaser with tender strips of marinaded beef, bell peppers and onion. Serve with all you favourite fixings for a fantastic Mexican feast.
Ingredients
Main Ingredients
Method
Start by cutting the the beef skirt (or rump steak) into thin strips across the grain to help prevent the beef from becoming stringy.
Alternatively, you can leave the beef whole and cut after cooking if you prefer (see question and substitutions)
Add the paprika, chilli powder, cayenne pepper, garlic powder, onion powder, cumin, oregano, salt and pepper to a bowl, the add the olive oil and the juice of 1 lime and mix all the ingredients together. Toss the beef in the spice mix and marinade in the fridge to 20-30 minutes.
If you're cutting beef after cooking then marinade for at least 1 hour.
Heat a frying pan / skillet over a high heat then flash fry the beef for 1-2 minutes until browned on the outside - you may need to do this in batches to avoid overcrowding the pan - remove from the pan, loosley cover with foil and set aside.
Note: Beef skirt can overcook very quickly and become tough so remove from the pan when just cooked.
Add the sliced onions and peppers to the pan along with a little vegetable oil and fry until softened but still with a bit of bite. Turn off the heat and return the beef to the pan and toss through the vegetables to allow to warm slightly. Serve with tortilla wraps, fresh salsa and guacamole along with any other fixings such as cheese and soured cream.
How to Make Beef Fajitas (Step-by-Step)
Cut your beef skirt (or steak) into strips across the grain, cutting across the grain helps shorten the muscle fibres making the beef less chewy and more tender.
Mix together 2 tsp of paprika, 1 tsp of cumin, 1 tsp of garlic powder, 1/2 tsp of onion powder, 1 tsp of oregano, 1 tsp of chilli powder (2 tsps if you want more heat), 1/4 tsp of cayenne pepper, 1/2 tsp salt, 1/2 tsp of pepper, 2 tbsp of olive oil and the juice of 1 lime, then toss the beef strips in the mix. Marinade for 20-30 minutes.
Halve the onion, then slice from root to tip to create 1cm (1/2 inch) thick slices.
Cut off the top of the peppers, then halve and remove the seeds. Cut the peppers into 1cm (1/2 inch) thick slices.
Heat a frying pan / skillet over a high heat then when the pan is very hot fry the beef for 1-2 minutes until browned on the outside then remove from the pan and cover.
Add the peppers and onions to the pan and fry for a few minutes until softened but still with a bit of bite. You can add a little vegetable oil and season with a little salt if you wish.
Turn off the heat and return the beef to the pan for 30 seconds to allow it to warm slightly then serve.
Questions and Substitutions
Should I cut the beef before or after it's cooked?
In this recipe, I cut the skirt steak before cooking and flash-fried it in a very hot cast iron pan for 1–2 minutes. This method works well when you're short on time, but keep in mind that skirt steak can overcook quickly and become tough.
Alternatively, you can cook the beef whole, then slice it after resting. This method is more forgiving, helps retain moisture, and results in more tender beef strips. The trade-off is that the marinade only coat the outside of the meat, so you'll want to marinate a little longer (around 1–2 hours) to build a stronger flavour in the surface.
As a general rule:
- If you have time - or you're using a non-stick pan (which shouldn't be heated to very high temperatures) - cook the steak whole and slice after.
- If you're short on time, go with pre-sliced strips, and flash-fry them in small batches over high heat to brown the outside quickly without drying them out.
Why should I slice my onions lengthways?
When cutting onions for fajitas, it's better to slice them lengthways (from root to tip) rather than across the grain. This helps the onions retain their structure as they cook and prevents them from becoming overly soft.
Why should I cut my beef across the grain?
Beef steaks contain long muscle fibres that can be tough and chewy. Cutting across the grain shortens them, making the beef much more tender and easier to chew.
To identify the grain, look for the direction the muscle fibres (often lined with white streaks of fat) are running, and slice across them.
Should I use smoked paprika or sweet paprika?
I use sweet paprika here (often just labelled as paprika) rather than smoked, but you can easily substitute smoked paprika, or use 1 tsp of each if you like the smoky flavour.
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