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Beef fajitas with avocado and sweetcorn salsa

Name: Beef fajitas with avocado and sweetcorn salsa
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 2 tbsp olive oil; 2 x 250g British free-range rump steaks; 4 red peppers, sliced; 2 onions, sliced; 2 garlic cloves, finely chopped; 1 tbsp fajita seasoning; 2 ripe avocados; 100g sweetcorn kernels, sliced off the cob, blanched (or tinned, rinsed and drained); Juice 1 lime, plus wedges or squeezing; 4-8 flour tortillas (depending on size); To serve; Roughly chopped fresh coriander, grated cheddar and soured cream (optional)

Published: 2 Sep 16
Updated: 18 Mar 24

Forget Friday night takeaways – this beef fajitas recipe takes just 30 minutes to make and will feed the whole family.

Easy
July 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

Forget Friday night takeaways – this beef fajitas recipe takes just 30 minutes to make and will feed the whole family.

Nutrition: per serving

Calories: 649kcals
Fat: 30.2g (7.9g saturated)
Protein: 37.8g
Carbohydrates: 51.5g (12g sugars)
Fibre: 10.9g
Salt: 2g

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Ingredients

2 tbsp olive oil
2 x 250g British free-range rump steaks
4 red peppers, sliced
2 onions, sliced
2 garlic cloves, finely chopped
1 tbsp fajita seasoning
2 ripe avocados
100g sweetcorn kernels, sliced off the cob, blanched (or tinned, rinsed and drained)
Juice 1 lime, plus wedges or squeezing
4-8 flour tortillas (depending on size)

To serve

Roughly chopped fresh coriander, grated cheddar and soured cream (optional)

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Method

Heat a frying pan over a high heat until smoking hot. Brush 1 tbsp olive oil over both sides of the steaks and season with salt and pepper. Fry the steaks for 2½ minutes on each side (for medium rare). Remove the steaks to a board and allow to rest, loosely covered with foil.
Add the remaining oil to the pan and fry the peppers, onions and garlic for 5-7 minutes, stirring often. Add the fajita seasoning for the final minutes and cook until the vegetables are tender but still with bite, then remove from the heat.
Slice the steak into 1cm strips. Put the avocados into a small bowl and mash with a fork to a rough paste. Mix in the sweetcorn and lime juice. Put the tortillas on 4 plates and divide the vegetables and meat among them. Serve with the avocado and sweetcorn salsa and lime wedges to squeeze over, with chopped coriander, grated cheddar and a dollop of soured cream if you like.