Our flank steak fajita recipe keeps things simple with tender, marinated flank steak combined with vibrant capsicums and onions, all wrapped in warm tortillas. Perfect for summer evenings and weekends with friends. Grill whole on the BBQ and slice at the table for extra pizzazz.

Flank Fajitas


Prep time 20 minutes (plus marinating)
Cook 20 minutes (Plus resting)


  • 1kg flank steak (see note)
  • 60ml (¼ cup) lime juice
  • 2 tablespoons olive oil, plus extra for cooking
  • 4 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 1 pinch of dried chilli flakes
  • 3 capsicums, thinly sliced: a mix of red, yellow and green works well
  • 1 red onion, thinly sliced
  • Guacamole, coriander sprigs, warmed tortillas and lime wedges, to serve 

Pico de gallo

  • 4 ripe tomatoes, chopped
  • 1 teaspoon salt
  • 1 small white onion, finely chopped
  • ½ cup coarsely chopped coriander
  • 2 jalapeño chillies, thinly sliced
  • Juice of 1 lime

NOTE: Depending on the length of your steak and the size of your barbecue, you may need to cut your steak to fit.  

1. Combine the lime juice, olive oil, garlic, cumin and chilli flakes in a bowl and season with salt and pepper. Combine half the marinade with the steak in a resealable plastic bag, massaging well into the meat, and refrigerate to marinate for at least 3 hours (and ideally overnight for best flavour). Bring the steak to room temperature before grilling.

2. Combine the remaining marinade with the capsicum and onion in a bowl, cover and refrigerate to marinate.

3. To make the pico de gallo, toss the tomatoes with the salt, transfer to a sieve and set it over a sink to drain for 30 minutes. Put the drained tomato into a bowl with all of the remaining ingredients and season with salt and pepper to taste.

4. Set up a kettle barbecue for direct grilling, heating until the charcoal is white hot, or heat a gas barbecue to high. While the barbecue is heating, remove the steak from the marinade. Grill the steak on the barbecue, turning once, for 8–10 minutes until well charred and cooked to medium-rare: a thermometer should read 52°C. Cover loosely with foil and set aside to rest for 15–20 minutes; the steak will continue to cook as it rests.

5. Meanwhile, heat a splash of olive oil in a frying pan on the barbecue until smoking (alternatively, you can do this over high heat on the stovetop). Drain the capsicum mixture from the marinade, put it in the pan and fry, stirring occasionally, for 8–10 minutes until tender and beginning to scorch. Set aside. Pour any juices that have accumulated from the resting meat into the pan and set aside.

6. To serve, thinly slice the steak across the grain and serve with the capsicum, pico de gallo, guacamole, coriander, warmed tortillas and lime wedges.