Barbecue Beef Fajitas


These delicious beef and grilled pepper fajita wraps are a perfect summers day meal. Eating from a wrap is really appealing to little mouths and it also makes them easy to hold. Mexican food can be suprisingly popular with children.

15 minutes plus overnight marinating
14 -17 minutes
Best for
4 people


  • 1 sirloin steak (approx 170g)
  • 1 tbsp olive oil
  • Pinch paprika
  • Pinch cumin
  • 2 to 3 sprigs thyme
  • 1 large red or yellow pepper, deseeded and quartered
  • 1 large red onion, cut crosswise into 4 slices each approx 1 cm thick
  • 1 tbsp olive oil
  • 4 tbsp salsa
  • 2 tbsp sour cream
  • 4 wraps

Conversion chart


  1. Rub the steak with the olive oil, paprika and cumin. Put in a bag with the thyme and garlic and marinate overnight.
  2. Preheat the BBQ to high. Brush the peppers and onions with oil and BBQ for 8 to 10 minutes, turning halfway through until soft and slightly charred.
  3. Set the vegetables aside and season the steak with salt and pepper. Barbecue the steak over a high heat for one to two minutes each side (rare) 3 to 4 minutes each side (medium) 5 to 6 minutes each side (well done). Rest the steak for 5 minutes.
  4. Slice the steak and vegetables into thin strips. Warm the wraps for 30 seconds to 1 minute on the barbecue. Fill with the strips of steak, vegetables and top each one with a little salsa and sour cream before rolling up.


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