Steak Fajitas

Using skirt steak, these juicy steak fajitas are dripping with flavour, served with sizzling peppers and a delicious, fresh pico de gallo salsa

Difficulty:

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 6

Beef Quick and Easy Family Favourite

Ingredients

For the marinade

For the Pico de Gallo Salsa

To Garnish

For the marinade: mix all the marinade ingredients together (except the peppers, onions and tortillas).Transfer half the marinade into a double-lined plastic food bag. Add the beef, seal and marinate in the fridge for at least 2 hours or, if time allows, overnight. Toss the vegetables in the remaining marinade, transfer to a second plastic food bag, seal and chill until required.
For the pico de gallo: in a bowl, mix all the ingredients together, cover and set aside.
Heat a non-stick griddle pan until hot. Cook the steak for 4-5 minutes on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 minutes.
Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 minutes until the vegetables start to lightly char. Transfer to a large plate with any juices from the pan.
Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.

Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk