Perfect Beef Fajitas


July 30, 2018

We've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these fajitas to another level. Pineapple is a well known tenderiser but over an extended period the juice of that and the lime will end up pickling and eventually drying out the meat. I'd suggest adding them an hour or so before cooking.


75 ml lime juice

75 ml unsweetened pineapple juice

2 tbsp Worcestershire sauce

3 tbsp olive oil

1 tbsp garlic, minced

2 tsp ground cumin

2 tsp chilli powder

1 tsp smoked paprika

1/2 tsp red pepper flakes (or more to taste)

1 tsp salt

1/2 tsp black pepper

2 tbsp chopped coriander, heaped

750 g top rump or topside in two thick slices

2 medium white onions, sliced

1 large poblano (mild) type chilli, ribs and seeds removed, sliced

2-3 red, green or yellow peppers


1Combine the ingredients for the marinade in a large, shallow bowl. Give it a taste, check seasonings and adjust to preference. Coat the steak with the marinade and let it sit, covered, in the refrigerator for an hour or so.

2Set a large, heavy duty frying pan over high heat and allow to get hot for a couple of minutes. Add the steak to the pan and fry on each side for about three minutes. If the pan becomes too hot, reduce to a medium high heat .

3Remove the steak from the pan and allow to rest for several minutes, tented with a piece of foil. Slice the meat against the grain, at an angle, into thin strips.

4Add the remaining tbsp of oil to the pan over a high heat, add in the onions, poblano and peppers. Let the veg begin to sizzle, tossing as necessary. Cook for a total of 2-3 minutes (longer of you prefer them softer) season with a pinch of salt and pepper. If your pan is small, cook the vegetables in a few batches so that they don't steam.

5Serve in tortillas or on rice bowls with your favourite toppings.