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Wednesday Wind-Down: Steak Fajitas

fajitas-steakI made steak fajitas the other night because I had some tortillas in the fridge that needed using up. When it took me all of about twelve minutes to prepare and cook the meal, I realised that it’s a perfect Wind-Down Wednesday meal.

For me, Mexican food is all about the extras like sour cream, salsa and guacamole, but this is good even just on its own, as long as you make it spicy.  And if you happen to have cheese, sour cream, jalapenos, chopped tomatoes, etc: all the better.

This recipe serves two.


  • Flour tortillas
  • 1 red and 1 yellow pepper
  • 1 onion
  • Thin-sliced steak – usually sold as ‘sandwich’ or ‘minute’ steak.
  • Spices – I use cayenne pepper, chilli powder, Tabasco, smoked paprika and ground chillies, but you can use whatever spicy spices you like.


  1. Chop the peppers into thin strips, chop the onion into thin half-moon slices and add to a wok or frying pan along with a tablespoon of olive oil.
  2. Add in the spices to taste.  I use about half a teaspoon of cayenne pepper and a pinch of smoked paprika as it can be overpowering, but lots of chilli.
  3. Stir-fry the veg and spices on a medium heat for  about five minutes.
  4. Slice the steak into thin strips and add to the pan.  Stir-fry it for about four minutes – keep a close eye on it as it’ll get tough if it’s overcooked.
  5. Divide the mixture between the tortillas, add any Mexican sides that you have to hand and roll up.  You should get two fajitas per person from this recipe.

I picked up sandwich steak in SuperValu at €3.14 for three pieces, which stretched to four fajitas, making this a very cheap meal.  You can of course use chicken or prawns instead of the beef.  It’s spicy, satsifying, reasonably healthy (as long as you go easy on the sour cream and cheese of course) and goes so well with a cold beer. ¡Muy bueno!


  1. While sandwich or minute steak will work, it’s still not the best and far too expensive. What you really want is to ask your butcher for ‘inside skirt steak’ or ‘hanger’; you want to marinade it for at the bare minimum an hour in oil and lime and soy and cumin – preferably you want to marinade it in the fridge for a few days in a fancier marinade – and you want to really sear the entire steak on a massively hot cast iron skillet, or right on the coals if you have a bbq handy; and then let it rest in tin foil to catch the juices; and then slice it *against the grain* and toss it in the juices.

    The rest of the fajhita is just the hand-held plate used to deliver the meaty goodness 😀

    There’s a very good Good Eats episode covering this in detail up on youtube:

  2. ooo now you’ve made me want these for dinner!! Will be telling the husbag to stop into the shop on his way home!!

  3. We had these last night (chicken) and we used cajun spice for the smokey flavour…

  4. Mark, that sounds incredible. The point of the Wednesday Wind-Down recipes is that they’re really quick and can be thrown together after work with little prior planning – this one sounds a bit more involved and probably deserves a post all of its own!

  5. I love this recipe I use Quorn ‘chicken pieces’, can be added from frozen and works SO well, great if you’re watching the weight!

  6. Hey Kelly, yes indeed, I think fajitas are a reasonably healthy choice if you make sure the veg are good and crunchy and leave out the sour cream and cheese. You could also opt for wholemeal tortillas.