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!




  • 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)


  • 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.


Mexican Salsa

4 portions
20 minutes

Grilled Chipotle Chicken Tacos

6 to 8 portions
25 minutes

Fajita spice blend

½ cup (120 mL)
5 minutes