Smoky Steak Fajitas from Justine Pattison is a good choice for a fast midweek meal, or especially on a Friday evening after a week at work when you don’t have the energy to cook something which requires any effort. Key to getting this recipe right is heat. Make sure your griddle pan is piping hot before cooking your steak, and it only needs about 1 ½ minutes on each side.
Again, with heat in mind, make sure you cover the cooked steak with a piece of foil, wrapped in a clean towel to keep it warm while you stir-fry the peppers and spring onions. Finally, don’t forget to warm your tortillas through – cold tortillas are yukky!!
Personally, I would have been a bit more brazen with this recipe and chucked in some jalapenos and a spicier variety of salsa, but it’s easy to switch a few ingredients around to meet your preferences! If you like the idea of this, check out fast chicken fajitas which is also a super-quick meal to throw together.
Recipe: Smoky Steak Fajitas
Calories: 483 per serving
Book: Justine Pattison: Without the Calories – Easy One Pot
Prep time: Approx 10 mins
Cooking time: Approx 10 mins
- 250g lean frying steak (about 1.5cm thick) – trimmed of any hard fat and sinew
- 2 tsp sunflower oil
- 1 yellow pepper (deseeded and sliced)
- 1 red pepper (deseeded and sliced)
- 8 spring onions (trimmed)
- 4 x 30g mini flour tortillas
- 4 tbsp sour cream
- 4 tbsp ready-made tomato salsa
- Lime wedges for squeezing (optional)
For the rub:
- 1 tsp jerk seasoning
- ½ fine sea salt
- ½ tsp coarsely ground black pepper
Cost per portion: Approx £2.61
First, make the rub. Mix together the jerk seasoning, salt and pepper. Rub the steak all over with the oil and then the seasoning mix.
Heat a large non-stick ridged griddle pan over a high heat and cook the steak for 1 ½ minutes on each side, until well browned but not cooked through. Transfer to a board, cover with a piece of foil and a clean folded tea towel to keep it warm and leave to rest while you cook the vegetables. (If your steak is thicker than 1.5cm, you will need to increase the cooking time by 30 seconds or more on each side.)
Return the pan to the heat, add the remaining oil and cook the peppers and spring onions for about 4 minutes over a medium-high heat, turning occasionally with tongs until softened and lightly browned. Transfer to a board.
Meanwhile, heat the tortillas according to the packet instructions. (Alternatively, heat them on the griddle pan for a few seconds on each side).
Serve the steak and vegetables from the board, pilling them high into warm tortillas with the spring onions and peppers, soured cream and salsa, with lime wedges on the side if you like.