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Seared Beef Steak Fajitas With Homemade Guacamole

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Serves 4 to 6

Ingredients:
110ml (half a bottle) Jack Daniel’s® Hot Pepper Steak Sauce
750g beef steak, trimmed of fat & gristle
2 tbsp vegetable or olive oil
2 red onions, peeled and cut into 1cm sliced strips
3 large bell peppers, one green, yellow & red, seeded and sliced into 1cm strips
12 x 8 inch flour tortillas
Fresh coriander leaves
Cheddar cheese, grated
Sour cream
Tomato salsa

Guacamole:
1 ripe avocado
2 medium tomatoes
½-1 fresh red chilli
1 clove of garlic (optional)
1 tbsp fresh coriander
1 lime juice
Sea salt & black pepper to taste

Prep:

Coat the whole piece of steak with Jack Daniel’s® Hot Pepper Steak Sauce and place in a bowl covered in clingfilm. Leave to marinate at room temperature for one hour, or up to 24 hours in the fridge if you prefer a richer flavour. Don’t slice the meat; larger pieces are easier to grill.

Wipe off any excess sauce and place a large griddle pan over a high heat for 1-3 minutes. Brush the griddle lightly with oil and add the steak, frying on each side depending on how well you like your meat (3 minutes per side will create a medium steak if average thickness.)

Remove the steak from the pan, cover with foil and allow to rest on a plate for 5 minutes.

Place the sliced onions & peppers in a bowl and toss with 1 tbsp oil. Add to the griddle pan and cook for 5-6 minutes. Using a pastry brush, brush over the vegetables with the Jack Daniel’s® Hot Pepper Steak Sauce half way through cooking.

Slice the meat at an angle and against the grain and place on top of the cooked seared vegetables in the pan. Remove the pan from the heat.

Warm the flour tortillas in the microwave for 20 seconds & place on a warmed plate, wrap in tin foil to retain the heat.

The guacamole:

Finely chop ½ -1 red chilli, and garlic then roughly chop the tomatoes, and a small handful of coriander leaves, including the top part of the stalks.

Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the avocado skin. Chop all of the ingredients together until the avocado is blended through.

Place all ingredients in a bowl and squeeze in the lime juice – add freshly ground salt and black pepper to taste.

To serve:

Offer chilled bowls of sour cream, guacamole, grated cheddar, tomato salsa and fresh coriander leaves. Help yourselves to the steak and vegetables straight from the hot grill pan (be careful – it’s hot!).

Take a hot tortilla, add some steak, onions and bell peppers, sprinkle some cheese and add a spoon of guacamole and sour cream. Top with salsa and roll up into a hand held wrap and enjoy!

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