Beef Fajitas with Avocado and Pea Salsa Recipe

Name: Beef Fajitas with Avocado and Pea Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g thick rump steak or 250 g sirloin steaks; 2 cloves garlic, minced; salt and pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground chili; 3 limes; 150 g frozen peas; 1 small red onion, finely chopped; 1 ripe but firm avocado, chopped; 4 ripe vine tomatoes, seeded and diced; 2 small red chilies or 2 small green chilies; 3 tablespoons chopped fresh coriander; 4 soft tortillas; 1 bunch watercress, to garnish; tzatziki or Greek yogurt, to garnish

Servings: persons

250 g thick rump steak or 250 g sirloin steaks
2 cloves garlic, minced
salt and pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground chili
3 limes
150 g frozen peas
1 small red onion, finely chopped
1 ripe but firm avocado, chopped
4 ripe vine tomatoes, seeded and diced
2 small red chilies or 2 small green chilies
3 tablespoons chopped fresh coriander
4 soft tortillas
1 bunch watercress, to garnish
tzatziki or Greek yogurt, to garnish

1
Lay the steak out on a plate.
2
Sprinkle it with salt and pepper and smear half the garlic on both sides of the steak.
3
Mix together the cumin, coriander and chilli in a small bowl and spread it evenly over the steak with your fingers.
4
Leave the steak for 10-15 minutes, then squeeze one of the limes over the top.
5
Put a small pan of water on to boil, then add the peas.
6
Boil for a couple minutes, then drain and cool.
7
Meanwhile, in a small bowl squeeze the juice of one lime over the avocado.
8
Add the onion, remaining garlic, tomatoes and mix.
9
Trim and split the chillies, scrape away their seeds (unless you want to keep a few seeds for heat) and dice finely.
10
Add those to the avocado salsa, along with the cold peas and fresh coriander, and season with salt and pepper.
11
Cook the steak by heating a griddle pan until very hot.
12
Lay the steak in the pan, cook for two minutes, turn and repeat on the other side.
13
Continue until cooked as you like it, then let rest for a few minutes before slicing the steak thinly.
14
Fan the steak across a platter and edge the plate with watercress and lime wedges.
15
Serve with the salsa, tzatziki or yogurt, and the tortillas.
16
Let everyone roll their own for messy but fun eating!

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 250 g thick rump steak or 250 g sirloin steaks, 2 cloves garlic, minced, salt and pepper, 1 teaspoon ground cumin, and more.

Yes, Beef Fajitas with Avocado and Pea Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef Fajitas with Avocado and Pea Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions