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Beef Fajitas at

OK, it is way past Cinco de Mayo but I am behind on my posts. Between golf season and gardening, I have just been doing easy posts. Here are the fajitas I made for Cinco de Mayo. Better late than never.

The recipe for this dish is at the end of the post.

I started by drying the surface of the flank steak with a paper towel. Then I sprinkled salt, pepper, onion powder and garlic powder on both sides of the steak. I put the steak on a rack, uncovered, in the fridge for 4 hours to overnight.

Beef Fajitas 01

I sliced the onions and peppers and set them aside.

Beef Fajitas 02

Wrap the tortillas in foil and put them in a 350 F oven for 25 minutes.

Beef Fajitas 03

I heated my barbecue to high and put the steaks on them. I cooked them for about 3 minutes and turn them. Squeeze the juice from a lime over the cooked side and cook to medium rare, an internal temperature of 130 F.

Put the steak on a cutting board and cover it with foil.

Beef Fajitas 04

Measure out the chili powder and oregano while heating the oil in a dutch oven over medium high heat.

When the pot is hot, saute the peppers and onions for about 5 minutes until they just start to get colour. Squeeze the juice of one lime over the mixture. Add the spice mixture and stir until the mixture is fragrant, about 1 minute. Put the peppers and onions on a plate and set aside.

Beef Fajitas 05

Slice the steaks thinly against the grain and put on a plate and set aside.

Beef Fajitas 06

Put the vegetables, meat, sour cream, salsa, tortillas and grated cheese on the table and start making fajitas!

The Verdict

Fajitas are kind of finicky and have a lot of ingredients. However, they are fun tasty, Ole!

Beef Fajitas

Yield: 4 servings

Beef Fajitas


  • 700 grams (1 1/2 pounds) flank steak
  • salt
  • pepper
  • onion powder
  • garlic powder
  • 1 large red pepper
  • 1 large green pepper
  • 1 large onion
  • 2 limes
  • 15 ml (1 tablespoon) oil
  • 15 ml (1 tablespoon) chili powder
  • 5 ml (1 teaspoon) oregano
  • 375 ml (1 1/2 cup) sour cream
  • 375 ml (1 1/2 cup) salsa
  • 375 ml (1 1/2 cup) grated cheddar cheese
  • 20 8 inch tortillas


  1. Dry the steaks with a paper towel.
  2. Sprinkle both sides with salt, pepper, onion powder and garlic powder.
  3. Put steaks on a rack in the refrigerator, uncovered for 4 hours to overnight.
  4. Slice pepper and onions into strips and set aside.
  5. Wrap tortillas in four packages of foil, 5 tortillas to each package.
  6. Put tortillas in a 350 F oven for 25 minutes.
  7. While tortillas are warming, put steaks on a preheated hot barbecue for 3 minutes.
  8. Turn the steaks and squeeze the juice of one lime over them.
  9. Cook the steaks to medium rare, internal temperature of 130 F.
  10. Put steaks on cutting board and cover with foil.
  11. Heat a dutch oven with the oil over medium high heat.
  12. While the dutch oven is heating, mix the chili powder and oregano in a bowl.
  13. Add the peppers and onions to the dutch oven. Saute for about 5 minutes, just until the onions start to get colour.
  14. Squeeze the juice of one lime over the peppers and onions.
  15. Add the spice mixture and saute until fragrant, about 1 minute.
  16. Put the vegetables on a plate.
  17. Slice the flank steak thinly against the grain.
  18. Put the meat, vegetables, cheese, salsa, sour cream and tortillas on the table. Put filling in the tortillas, roll, eat, enjoy!
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6 Responses

    1. Thank you for the kind words but, Sir? She Who Must Be Obeyed will tell you I don’t deserve, Sir.

  1. Wow, I do wish we were neighbors!!! I just love Fajitas, and lets not forget about the Margaritas!! I just Broiled a flank steak and in the process of a post. May I link your Fajita post to it??
    Thanks Sam

    1. Thanks, Sam. Flank steak is so great. It just has so much flavour. I look forward to your post. A link to the Fajita Post would be very kind.

      The Old Fat Guy

    1. Hey, Foamheart, don’t rub your nice weather in. We only get to golf from April to September here in the mountains.

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