Steak Fajitas

Steak Fajitas

Crisp ‘n Dry is the perfect oil for cooking fajitas without interfering with the flavours of the steak and spices.


2 tbs Crisp ‘n Dry
300-400g thick cut steak – such as sirloin or rib-eye
1 large red onion, thinly sliced
1 large pepper (red, green or yellow, or a mix), sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp dried oregano
Handful fresh coriander, chopped

To serve
2 ripe tomatoes, finely chopped
Grated cheddar
½ Romaine or 1 baby gem lettuce, shredded
Sour cream
Tortilla wraps

Step 1

Prepare all the garnishes – grate the cheese, wash and drain the lettuce, spoon the dips into dishes and dice the tomatoes.

Step 2

Wrap the tortillas in a large piece of foil and place in the oven at 120ºC to warm while you cook the filling, about 6-8 minutes

Step 3

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium high heat. Fry the peppers and onions for 3-4 minutes then add the spices and fry for a further 1-2 minutes then tip out onto a plate.

Step 4

Heat the rest of the oil in the pan over a high heat. Slice the steak into thin strips and fry for 1 minute until sealed then add the peppers and onions back to the pan. Stir through and cook for another minute until the steak is just cooked but still a touch pink in the middle. Transfer to a warm serving bowl and scatter over the coriander.

Step 5

Serve with the warm wraps and let everyone assemble their own fajitas.


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