[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 31/05/24. See terms.
Photo of Spicey Beef fajitas by WW

Spicey Beef fajitas

Total Time
1 hr 40 min
1 hr 25 min
15 min
A cumin, chilli and lime marinade tenderises the beef to ensure barbecuing maximises the taste and the texture


Beef rump steak, raw

600 g

Ground cumin

1 tsp

Ground chilli

1½ tsp

Lime juice

2 tbs


2 medium, ripe, coarsely chopped

Green shallot(s)

2 individual, (green), finely chopped

Brown onion

1 medium, cut into thin wedges

Green capsicum

1 large, thickly sliced

Flour tortilla(s)

8 small, flour, (20cm round)


1 medium, (wedges, to serve)

Oil spray

1 x 3 second spray(s)


  1. Place beef in a shallow glass or ceramic dish. Sprinkle with cumin, ground chilli and half the juice and turn to coat. Cover and refrigerate for 1 hour.
  2. Meanwhile, combine tomatoes, shallots and remaining juice in a small bowl and season with salt and freshly ground black pepper. Set salsa aside.
  3. Preheat a chargrill or barbecue over medium-high heat. Lightly spray onion and capsicum with oil. Cook, tossing occasionally, for 5 minutes or until tender and lightly browned. Transfer to a plate. Cover to keep warm. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
  4. Heat tortillas following packet instructions. Place tortillas on serving plates and top with beef, capsicum, onion and salsa. Serve fajitas with lime wedges.


SERVING SUGGESTION: Cabbage salad. Combine 2 cups (150g) shredded green cabbage, 4 radishes (coarsely grated), ¼ cup coarsely chopped fresh coriander leaves, 1 tablespoon lime juice and 2 teaspoons olive oil in a large bowl and toss to combine.