May Day Bank Holiday is fast approaching and would you Adam and Eve it, it does look like we are going to be blessed with some good weather. So, if you’re looking to gather the troops (aka friends and family) around the table and get everyone happily fighting over who gets the last tortilla, these Mexican fajitas are your go-to move.
Hailing from the land of Tex-Mex dreams, fajitas are all about juicy strips of marinated steak or chicken tossed with sizzling peppers and onions—served hot enough to make your skillet hiss like a rattlesnake on espresso.
In this version, we’ve gone a little fancy and used bavette steak, which comes with our T&G Original BBQ Box and to pimp things up a touch, we have lovingly drowned overnight in lime juice, herbs, and a kick of chilli - basically giving it a spa day with extra heat.
Then we throw it on a charcoal grill for that smoky, caveman-style sear that makes your neighbours jealous. So maybe keep it all sweet and share some of the love with them this Bank Holiday Monday.
Now, a quick public service announcement: slice your bavette against the grain. Seriously. Cut it the wrong way and it’ll chew like a leather belt. Cut it right, and it’s melt-in-the-mouth magic.
Trust us - your jaw will thank you.
Ingredients - Serves 4 to 6 people
For the Marinade
Juice of 6 limes
2 tbsp olive oil
4 garlic cloves, crushed
2 tsp dried oregano
4 tsp ground cumin
2 tsp freshly ground black pepper
Small bunch fresh coriander, finely chopped
To Serve
8–10 flour tortillas
Sour cream
Guacamole
Tomato salsa
Grated Cheddar cheese (optional, but highly recommended)
Method
Start the night before: Mix all your marinade ingredients in a bowl – it’ll smell incredible. Place the bavette steak in a shallow, non-reactive dish (glass or ceramic is perfect), pour the marinade over, and give it a good massage. Cover with cling film and refrigerate overnight to let the flavours really sink in.
When you're ready to cook, get your BBQ flaming hot – we’re talking proper searing heat here. Take the steak out of the marinade and pat it dry with kitchen towel (this helps it brown rather than steam). Place it directly on the grill.
Grill the steak for about 10 minutes total, flipping a couple of times for an even char. It should have a nice crust while staying juicy inside. Once done, remove it from the heat and let it rest for 10 minutes, loosely covered in foil.
Again, we repeat: slice the steak against the grain.
Lay out your tortillas, sauces, and toppings. Pile on slices of steak, drizzle with salsa, a dollop of sour cream, maybe some guacamole and cheese… then roll, fold, or stack however you like.
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