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    Steak Fajitas with Peppers and Onions

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    Steak Fajitas with Peppers and Onions

    Marinate rump steak in tequila and lime juice for a perfect summer treat that's great for sharing.

    • Preparation time: 15 mins plus 3-4 hours marinating
    • Cooking time: 30 minutes
    • Total time: 3 hours 45 minutes to 4 hours 45 minutes 60 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4


    • 2 cloves garlic, crushed
    • Grated zest and juice 1 lime
    • 4 tbsp Jose Cuervo Especial Tequila
    • 1 tsp Bart Ground Cumin
    • 1 tsp Bart Hot Chilli Powder
    • 3 tbsp vegetable oil
    • 1 tsp caster sugar
    • 2 x 450g pieces Waitrose Aberdeen Angus Beef Rump Steak
    • 1 pack Waitrose 3 Mixed Peppers, deseeded and cut into strips
    • 2 onions, halved and thickly sliced
    • 142ml Waitrose Soured Cream
    • Flour Tortillas


    1. In a large shallow dish, mix together the garlic, lime zest and juice, tequila, spices, 2 tbsp oil, sugar and a little salt. Add the steaks, turning to coat, cover and marinate in the fridge for 3-4 hours.
    2. Preheat the oven to 200°C, gas mark 6 . Place the peppers and onions in a large roasting tin, drizzle with the remaining oil and roast for 20-25 minutes, stirring halfway through the cooking time, until softened and slightly charred.
    3. Preheat a griddle pan until hot. Cook the steaks (1-2 minutes each side for rare, 2-3 minutes each side for medium and 5-6 minutes each side for well done), basting with any remaining marinade. Allow the steaks to rest for 5 minutes before cutting into thin strips. Wrap the strips, peppers and onions drizzled with soured cream in warmed flour tortillas. Serve with Waitrose Tomato Salsa Fresh Dip.

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    Cook's tips

    Substitute tequila for rum or use extra lime juice instead. Cover and marinate the meat and leave in the fridge up to one day in advance.

    Wash hands, work surfaces and utensils thoroughly after handling raw meat.


    Average user rating

    4 stars