Fajita Recipe by Mary Berry

Fajita Recipe by Mary Berry

These citrus-marinated flank steak fajitas feature tender beef infused with orange, lime, and cilantro flavors, paired with a fresh radish pico de gallo that adds a crunchy, zesty twist to the classic dish. The overnight marination ensures maximum tenderness while the homemade salsa brings vibrant color and bright flavors to every bite.

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Prep Time 20

Cook Time 10

Servings: 4

Course: Main Course

Cuisine: Mexican-American

Calories: 545

Ingredients Method Notes

Ingredients

For the Marinade:

Juice of 1 orange and 1 lime
3 garlic cloves crushed
2 tbsp chopped fresh cilantro
A few drops of hot pepper sauce
Salt and black pepper

For the Radish Pico de Gallo Salsa:

6 tomatoes diced
10 radishes coarsely chopped
5 scallions thinly sliced
1 –2 jalapeño chiles halved, seeded, and chopped
¼ cup chopped fresh cilantro
Juice of ½ lime

For the Fajitas:

1 lb 500g flank steak
8 flour tortillas
1 avocado pitted, peeled, and diced
Sour cream
Chopped cilantro to garnish

Method

Prepare the marinade by combining the orange and lime juice, garlic, cilantro, and hot pepper sauce in a large bowl, seasoning generously with salt and pepper. Add the steak to the bowl and turn it several times to coat thoroughly in the marinade. Cover and refrigerate overnight to allow the citrus and spices to tenderize and flavor the meat.
Make the pico de gallo salsa by mixing together the tomatoes, radishes, scallions, chiles, cilantro, lime juice, and salt to taste in a bowl. Cover and refrigerate until you're ready to serve, allowing the flavors to meld.
Remove the steak from the marinade and pat it dry with paper towels to remove excess moisture—this helps achieve better browning. Position the steak under a preheated hot broiler, 3–4 inches (7–10cm) from the heat source. Broil for 3 minutes per side for rare, 4 minutes for medium, or 5–6 minutes for well-done. Once cooked to your liking, remove from the broiler, cover loosely with foil, and let the steak rest for 5 minutes to allow the juices to redistribute.
While the steak is resting, warm the tortillas either in a dry skillet, wrapped in foil in the oven, or directly over a gas flame for that authentic char.
Slice the rested steak against the grain into thin strips and arrange on individual serving plates. Sprinkle with fresh cilantro and serve alongside the warm tortillas, pico de gallo salsa, diced avocado, and a dollop of sour cream so everyone can build their own perfect bite.

Notes

What's the Secret to Good Fajitas?

The secret to truly exceptional fajitas lies in proper marination and high heat cooking. A well-balanced citrus marinade with orange and lime juice naturally tenderizes tougher cuts like flank steak while infusing deep flavor into every fiber of the meat. The key is patience, allowing at least 2 to 4 hours for the marinade to work its magic, though overnight marination yields even better results. When cooking, use a screaming hot skillet or grill to quickly sear the beef for just 3 to 4 minutes per side, creating a beautiful caramelized crust while keeping the inside tender and juicy. Finally, always slice against the grain for maximum tenderness in every bite.