Grilled steak fajitas

Bring a taste of Tex-Mex to your kitchen with this delicious grilled steak fajitas recipe. With succulent steak and all the incredible flavours of coriander, chilli and lime, this dish is the star of the show.

  • 25 mins cooking
  • Serves 4
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  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 clove garlic, crushed
  • 2 tablespoon lime juice
  • 400 gram beef rump steak, fat trimmed
  • 1 red onion, thinly sliced
  • 1 small red capsicum, thinly sliced
  • 1 small yellow capsicum, thinly sliced
  • 2 teaspoon olive oil
  • 400 gram canned red kidney beans, drained, rinsed
  • 100 gram baby spinach leaves
  • 4 x flour tortillas
  • 90 gram cherry tomatoes, halved
  • 1/2 avocado, thinly sliced
  • 1/3 cup coriander leaves
  • 1 red chilli, thinly sliced
  • 1 lime, cut into wedges


  • 1
    Combine coriander, cumin, garlic and half the lime juice in a bowl.
  • 2
    Trim fat from steak and rub all over with spice mixture. Leave to stand for 10 minutes.
  • 3
    Cook steak on a heated oiled skillet or barbecue over high heat for 2 minutes each side, or until cooked as desired. Transfer to a plate, cover to keep warm. Stand for 5 minutes.
  • 4
    Toss onion and capsicum in oil in a bowl. Cook, turning, on a skillet for 3 minutes or until tender. Return capsicum mixture to the same bowl; toss with kidney beans, spinach and remaining lime juice.
  • 5
    Grill the tortillas for 30 seconds each side or until lightly browned.
  • 6
    Thinly slice beef. Divide spinach mixture along the centre of each tortilla, top with beef, tomato, avocado and coriander; sprinkle with chilli. Serve with wedges of lime.


You can make this dish gluten-free by serving with soft corn tortillas.