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Party beef fajitas


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook lightly oiled steaks to the desired degree on a preheated ridged grill (or BBQ), seasoning once sealed. Rest for 5 mins, before slicing crossways.
  • Wrap the tortillas in kitchen foil and heat in the bottom shelf of the oven while the steaks are cooking.
  • To make the salsa, gently toss the tomatoes, chilli and red onion with a few tbsp oil, the lime juice and seasonings. Set aside.
  • Then heat a little fresh oil in a large heavy-bottomed pan and gently saute the capsicums and onion until lightly coloured. 
  • Spoon the sour cream in a small bowl and place in the middle of a large serving dish. Arrange the avocado, salsa, sautéed vegies and sliced steak around, and serve with the tortillas on the side.
  • Everyone then helps themselves!


  • olive oil spray
  • 2 x 180 gm steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 8-12 tortillas
  • 1 punnet cherry tomatoes, quartered
  • 1 small red chilli, seeded & finely sliced
  • ½ red onion, finely sliced
  • olive oil
  • juice of 1 lime
  • 1 each green, yellow & red capsicum, cored, seeded & sliced
  • 1 large onion, sliced
  • sour cream
  • 1 large ripe avocado, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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