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Beef fajitas with tomato, avocado and coriander salsa

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600g Thinly sliced Beef strips, fat trimmed (flank, skirt, rump, round or oyster blade)
2 tsp Smoked paprika
large pinch Cayenne pepper
1½ tbsp Olive oil
2 cloves Garlic, chopped
1 small Red onion, thinly sliced
1 medium Red capsicum, cut into strips
1 Avocado, cubed
200g Cherry tomatoes, quartered
2 Spring onions, finely sliced
1 tbsp Lime juice
½ cup Coriander leaves
1 Green chilli, deseeded and finely diced
Grilled corn cobs, warm flour tortillas, lime wedges and shredded iceberg lettuce, to serve


1 Place Beef strips into a bowl with the smoked paprika, cayenne pepper and 1 tbsp of olive oil and toss to coat. Cover and set aside for 30 minutes.
2 Preheat a large heavy-based frying pan to moderately hot and cook the Beef for 2 minutes in 3 batches until browned. Set the Beef aside.
3 Add the remaining olive oil along with the garlic, red onion and capsicum and cook for 3 minutes, stirring regularly. Return the Beef and any juices back to the pan and season with salt and pepper.
4 Serve with the corn, salsa, tortillas, lime wedges and lettuce.
5 To make the salsa: Place all of the salsa ingredients into a bowl and stir to combine. Season to taste with salt and pepper.


1 If you would like to use flank or skirt steak and can't find it ask your butcher if they can source it for you.
2 If using oyster blade remove the line of gristle running down the centre of the steak.
3 The fajita mix can be cooked on a flat barbeque plate.
4 Create a milder dish by omitting the cayenne pepper and green chilli.