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Beef fajitas

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Cooking time


  • 500g rump steak
  • 2 tbsp of light extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp ground allspice
  • ½ tbsp ground oregano
  • 2 tbsp dried onion flakes
  • 1 tsp salt
  • ¼ tsp Mexcian chilli powder
  • Spray oil
  • 8 wheat flour tortillas
  • 2 cups lettuce, shredded
  • 1 cup carrot, grated
  • ½ cup sour cream
  • 2 medium salad tomatoes, cut into wedges


  1. Cut the steak across the grain into 1cm wide strips. Mix the oil, vinegar, allspice, oregano, onion flakes, salt and chilli powder in a suitable bowl and tip in the meat. Cover and refrigerate for 30 minutes.
  2. Spray the flat plate of the barbecue with oil and tip on the strips. Spread over the plate and cook by tossing and lifting the pieces and allowing them to brown; this will take around 5 minutes.
  3. Spray the tortillas with oil and heat very quickly on the open grill.
  4. When they are warm (after approximately 30 seconds each side) take the tortillas from the barbecue plate and lift the strips onto a large platter.
  5. Heap the lettuce, carrot and tomatoes onto individual plates – or heap them in piles onto one large platter.
  6. Serve the steak strips, the tortillas and sour cream into the centre of the table, with the salad platter.
  7. Assemble by putting some lettuce onto the flat tortillas, then carrot, tip on some of the strips, top with sour cream, then add some tomato wedges and roll or fold to eat.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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