Sirloin Steak Fajitas Recipe
300 grams Sirloin Steak (Cut into thin strips)
1.5 tablespoon Olive Oil
2 Yellow Peppers (Sliced)
2 Red Peppers (Sliced)
2 Red Onions (Cut into thin wedges)
1 teaspoon Ground Cumin
2 teaspoons Ground Coriander
1 teaspoon Smoked Paprika
400 grams Red Kidney Beans (Rinsed and Drained)
200 grams Cherry Tomatoes (Halved)
0.5 teaspoons Dried Chilli Flakes
25 grams Fresh Coriander (Chopped)
Lime Wedges
4 Warmed Tortillas
2 Little Gem Lettuces (Shredded)
6 tablespoons Natural Yoghurt
Sea Salt
Ground Black Pepper

Sirloin Steak Fajitas Recipe

A well known and beloved dish in Tex-Mex and Mexican cuisine, steak fajitas ooze mouth watering flavour and make for a truly delicious meal full of meat, veg and delicious tastes.

Sirloin Steak Fajitas Recipe

Over the years, fajita wrap ingredients have changed and developed to suit different palates and meals, with the original fajita consisting of a cut of beef steak called the skirt steak.

While there are multiple fajita recipes out there for you to follow, today we’ll be showing you a steak fajitas recipe made with sirloin steak for optimum steak flavour and incredible lean properties.


Choosing your cut of sirloin steak is an important step when it comes to choosing the right steak for you. In this recipe, we’ll be using the Black Label Argentine Beef sirloin which delivers aromatic and rich flavours ideal for fajitas.

For a really premium quality sirloin cut, take a look at Tom Hixson of Smithfield’s range of Wagyu sirloin.


To prepare your steak, trim all visible fat and cut into thin strips small enough to fit into a wrap.

While this isn’t a necessary step in preparing your steak for cooking, marinating your steak in a steak fajitas marinade will add extra flavours to your steak, however will make the process considerably longer. You can use a steak marinade of your choice when marinating, and should marinate from anywhere between 2 and 8 hours. 

Add this time to your preparation time and total time if marinating.


    1. Season the beef with pepper on all sides for the fajitas seasoning

    2. Heat half a tablespoon of the extra virgin olive oil in a large frying pan, and stir fry the beef for 1½ minutes. The steak should be lightly browned but not cooked through. Transfer onto a plate and return the pan to the heat

    3. Add the remaining oil to the pan as well as the peppers and red onions before stir-frying for 5-6 minutes.

    4. Add cumin, coriander and paprika to the pan, before seasoning with salt and pepper and cooking for 30 seconds

    5. Stir in the beans, cherry tomatoes and beef. Cook for 2-3 minutes until the beans and beef are hot.

    6. Mix in the chilli flakes and season again with salt and pepper. Cook for just a few seconds more

    7. Remove from the heat and scatter over the coriander and add a squeeze of lime for extra flavour

    8. Set the tortillas out onto 4 individual plates and top with shredded lettuce before pouring the beef mixture on top

    9. Spoon the yoghurt over each tortilla and garnish with the coriander

    10. Serve!

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