Chargrilled Beef, Corn & Capsicum Fajitas

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 10 servings


  • Serving Size: 1 (178.9 g)
  • Calories 293.3
  • Total Fat - 16.5 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 54 mg
  • Sodium - 54.1 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 4.5 g
  • Sugars - 3.5 g
  • Protein - 19.1 g
  • Calcium - 37.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat a lightly oiled barbecue grill plate over a medium to high heat and add corn and cook for 8 to 10 minutes, turning occasionally, until charred; remove and cover loosely with foil.

Step 2

Cook capsicum on the same grill plate for about 2 to 3 minutes on each side, until tender and charged and then remove and cover loosely with foil.

Step 3

Meanwhile, combine oil, garlic, chilli and cumin in a large bowl and add the steak and rub the mixture over both sides and season with salt and pepper.

Step 4

Add steak to same hot grill plate and cook over a medium to high heat for 4 minutes or each side, or until cooked to your liking; remove and allow to rest, loosely covered with foil, for 3 minutes.

Step 5

To make guacamole, mash avocados with juice in a medium bowl and stir in the onions.

Step 6

Cut corn kernels from the cobs and cut beef into 5mm thick slices and serve warm tortillas with lettuce, beef, corn, capsicum, guacamole and lime wedge.

Tips & Variations

No special items needed.