This fajita recipe was the highlight of a brunch gathering with friends, featured in our second Experience. With a focus on simplicity and bold flavours, we kept the starters and desserts light, allowing these vibrant fajitas to take centre stage.
Using high-quality beef and a carefully balanced marinade, we ensured the meat was packed with flavour without overpowering the steak. Served with fresh salsa, creamy guacamole, and charred peppers and onions, these fajitas are perfect for a casual brunch or any dinner party.
This recipe was featured in Experience #2, where we served it as the main course. You can also find other courses from the evening, along with suggested wine pairings.
Ingredients
For the marinade (for about 1kg of meat)
50 ml Tequila (good quality)
50 ml lime juice
100 ml beer (a darker beer)
15 ml canola oil
2 large cloves of garlic (minced)
1 tbsp minced coriander stalks
1/2 tsp cumin powder
1 tsp coriander powder
For the fajitas
900g hanger steak (this is the best cut for wraps like fajitas, but if you can't get it, choose a different cut, see photos for what we used)
2 medium size bell peppers
1 large brown onion
salt and pepper
For the salsa
2 large tomatoes
2/3 of a large cucumber
6 large radish
1 small red onion
1/2 bunch of coriander
1 fresh chilli
1 lime (juice only)
salt and pepper
For the Guacamole
1 red chilli (seeds removed)
1/2 a tomato
1/2 a bunch of coriander
2 ripe avocados
1 - 2 lime, juice only
salt and pepper
To Serve
Soft flour tortillas
200g rocket leaves
15 ml lemon juice
30 ml olive oil
Method
Step 1
Marinate the Meat: In a bowl, whisk together the Tequila, lime juice, beer, olive oil, minced garlic, chopped coriander stalks, cumin powder, and coriander powder. Pour the marinade over the hanger steak, ensuring it's thoroughly coated. Let the meat marinate for a few hours or overnight for cuts like hanger or skirt steak or one to two hours for cuts like ribeye.
Step 2
Prepare the Fajitas: Slice the bell peppers and onion. Season the marinated steak with salt and pepper. Cook the steak in a hot pan for 4 to 5 minutes on each side until cooked to your liking. Allow it to rest for 10 minutes. In the same pan, cook the sliced bell peppers and onions until slightly charred, then add the remaining marinade and cook until the vegetables are tender.
Step 3
Make the Salsa: Chop the tomatoes, cucumber, radish, red onion, coriander, and chilli and place them in a bowl. Add lime juice, salt, and pepper to taste.
Step 4
Prepare the Guacamole: Finely chop the red chilli, tomato, and coriander. Scoop out the avocados and mash them in a bowl with the chopped ingredients. Season with lime juice, salt, and pepper.
Step 5
To Serve: Warm the flour tortillas. Serve the cooked steak, peppers, and onions with the warmed tortillas, salsa, and guacamole. Toss the rocket leaves with lemon juice and olive oil to make a simple salad.