Steak Fajitas




  • 4 x La Banderita flour Fajita 6" tortillas
  • 2 tbs. olive oil
  • 1 large red onion, cut into 8 wedges
  • 1 red capsicum and 1 green capsicum, sliced
  • 2 x 300g rump steaks
  • 1 tsp. dried oregano
  • 1 tsp. ground coriander
  • Salt and pepper
  • Guacamole and pico de gallo, to serve
  • Tabasco, to serve
  • Lime, serve  


Remove steak from fridge at least 30-60 minutes before cooking.

Heat a BBQ or grill pan over a high heat. Place the onion, capsicum, oregano, coriander, 1 tablespoon of olive oil and salt and pepper in a bowl and toss to coat vegetable well. Place on the grill and cook for 5-6 minutes or until slightly charred. Place in a bowl and keep warm.

Oil the steaks and season with salt and pepper. Cook on for 3-4 minutes on each side, depending on how you like you steak cooked. Rest for 3-4 minutes.

Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Keep warm in a clean towel.

Thinly slice the steak against the grain. Serve with the charred vegetables, a good squeeze of lime and an extra splash of olive oil, along with guacamole, pico de gallo, tobasco and warm the tortillas.

This recipe is great with: