A wooden cutting board with slices of grilled steak, different-colored peppers, grilled red onions, lime wedges and coriander leaves. Two small bowls hold guacamole and salsa. To one side, a yellow plate holds tortillas and a taco already prepared with steak, guacamole and cheese.

Main courses

Beef Fajitas

4 portions

25 minutes

Barbecued beef and veggie fajitas are a summer classic that we just can’t get enough of. Using bavette steak for this recipe makes them even more flavourful. Enjoy!

INGREDIENTS

8 Regular Mejicano tortillas, 10”
Bavette steak (700 g)
1 red pepper, halved
1 yellow pepper, halved
1 orange pepper, halved
1 red onion, cut into 1.5 cm slices
2 tbsp (30 ml) fajita seasoning (see recipe)
¼ cup (60 ml) olive oil
Salt and pepper, to taste
2 cups (500 g) mozzarella and/or cheddar, grated
1 bunch cilantro, roughly chopped
3 limes, quartered
Salsa and/or guacamole to serve (see recipes)

STEPS

Place veggies in a large bowl and add about 1 tbsp (15 mL) olive oil and half of the fajita seasoning. Mix to evenly coat veggies with oil and spices. Set aside.
Place bavette in a deep dish with remaining olive oil and seasoning and turn to evenly coat the meat. Set aside.
Preheat the barbecue on maximum heat, keeping one section turned off. You will use this section to finish cooking the meat and to keep the tortillas warm.
Once the barbecue is hot, grill the bavette for roughly 3 to 5 minutes per side.
At the same time, add the pepper halves and red onion slices and grill for 3 to 5 minutes per side.
When the steak and veggies are done, move them to the section away from direct heat and allow to cook for another 5 to 7 minutes.
Just before the end of the cooking time, grill the tortillas for a few seconds on each side.
Move the meat and veggies off the grill and slice into strips.
Serve immediately with grilled tortillas, grated cheese, lime wedges, cilantro, salsa, and guacamole.