Steak & Onion Fajitas with Sweetcorn Salsa Recipe
Introduction
Steak and onion fajitas with sweetcorn salsa make for a vibrant and flavorful meal that’s perfect for a quick weeknight dinner or casual gathering. Juicy steak combined with charred onions and a zesty avocado salsa brings bold flavors to warm wholemeal tortillas.
Ingredients
- 1 very ripe avocado
- 2 limes, 1 juiced, 1 cut into wedges
- 100g sweetcorn (canned or frozen and defrosted)
- 1 tomato, deseeded and finely chopped
- ½ a small bunch coriander, chopped
- 1 tsp garlic-infused olive oil
- 2 red onions, cut into wedges
- 140g lean beef steak, sliced with all fat removed
- 1 tbsp fajita seasoning
- 4 small wholemeal flour tortillas
- Shredded iceberg lettuce and sliced jalapeño peppers, to serve
Instructions
- Step 1: Mash the avocado with the juice of one lime until smooth. Stir in the sweetcorn, chopped tomato, half the coriander, and fajita seasoning to create the sweetcorn salsa. Cover and set aside.
- Step 2: Heat the garlic-infused olive oil in a non-stick or griddle pan over medium heat. Cook the red onion wedges for about 8 minutes until they are lightly charred and softened. Transfer the onions to a warmed serving dish.
- Step 3: Season the steak slices with fajita seasoning and black pepper. Add them to the same pan and cook for 2–3 minutes, adjusting time to your preferred level of doneness.
- Step 4: Once cooked, add the steak to the onions. Warm the tortillas according to the package instructions.
- Step 5: Serve the steak and onion mixture with the warmed tortillas, sweetcorn salsa, shredded lettuce, sliced jalapeños, and lime wedges on the side.
Tips & Variations
- For extra smoky flavor, try grilling the steak and onions outdoors or use a grill pan with ridges.
- Swap the beef for chicken or portobello mushrooms for a different protein or vegetarian option.
- If you don’t have garlic-infused olive oil, regular olive oil with a touch of garlic powder works well.
- To add creaminess, serve with a dollop of sour cream or Greek yogurt.
Storage
Store any leftover steak and onion mixture separately in an airtight container in the refrigerator for up to 2 days. Keep the salsa chilled in a covered container as well. Reheat steak and onions gently in a pan or microwave before serving. Tortillas are best warmed fresh but can be wrapped in foil and reheated briefly if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the salsa in advance?
Yes, you can make the sweetcorn salsa a few hours ahead and keep it covered in the refrigerator to let the flavors meld.
What is the best cut of steak for fajitas?
Lean cuts like sirloin or flank steak are ideal because they cook quickly and slice thinly for fajitas.
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Steak & Onion Fajitas with Sweetcorn Salsa Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This delicious Steak & Onion Fajitas recipe features tender lean beef steak seasoned with fajita spices, paired with lightly charred onions and a refreshing sweetcorn salsa made from ripe avocado, lime, sweetcorn, and fresh tomatoes. Served with warm wholemeal flour tortillas, shredded iceberg lettuce, sliced jalapeños, and lime wedges, it makes for a vibrant and nutritious Mexican-inspired meal perfect for a quick and satisfying dinner.
Ingredients
Sweetcorn Salsa
- 1 very ripe avocado
- 1 lime, juiced
- 100g sweetcorn (canned or frozen and defrosted)
- 1 tomato, deseeded and finely chopped
- ½ small bunch coriander, chopped
- 1 tsp garlic-infused olive oil
Main
- 2 red onions, cut into wedges
- 140g lean beef steak, sliced with all fat removed
- 1 tbsp fajita seasoning
- 4 small wholemeal flour tortillas
- Shredded iceberg lettuce, to serve
- Sliced jalapeño peppers, to serve
- 1 lime, cut into wedges, to serve
Instructions
- Prepare the salsa: Mash together the avocado and lime juice until smooth. Stir in the sweetcorn, finely chopped tomato, half of the chopped coriander, and the garlic-infused olive oil. Mix well and cover with cling film. Set aside to allow flavors to meld.
- Cook the onions: Heat a non-stick frying pan or griddle pan over medium heat. Add a drizzle of oil if needed, then cook the red onion wedges for about 8 minutes, turning occasionally, until they are lightly charred and slightly softened. Remove the onions from the pan and transfer to a warmed serving dish.
- Cook the steak: Dust the sliced lean beef steak evenly with the fajita seasoning and some freshly ground black pepper. Add the steak to the same pan used for the onions and cook for 2-3 minutes, depending on your preferred doneness. Once cooked, combine the steak with the cooked onions in the serving dish.
- Warm the tortillas: While the steak is cooking, warm the wholemeal flour tortillas according to the package instructions, either in a dry pan or wrapped in foil in the oven.
- Serve: Arrange the warm tortillas, steak and onion mixture, sweetcorn salsa, shredded iceberg lettuce, sliced jalapeño peppers, and lime wedges on the table. Garnish with the remaining coriander. Build your fajitas by filling each tortilla with the steak and onions, a spoonful of salsa, lettuce, jalapeños, and squeeze over fresh lime juice. Enjoy immediately.
Notes
- For extra flavor, use a griddle pan to give the onions and steak beautiful char marks.
- You can substitute the beef steak with chicken or a plant-based protein for variation.
- If you prefer spicier fajitas, add more jalapeños or a dash of hot sauce.
- To keep the tortillas warm longer, wrap them in a clean tea towel after warming.
- Fajita seasoning can be homemade with chili powder, cumin, paprika, garlic powder, and oregano if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: steak fajitas, onion fajitas, sweetcorn salsa, beef fajitas, Mexican recipe, healthy fajitas, quick dinner, wholemeal tortillas
