28th February 2020

Rump Steak Fajitas


  • 1 tablespoon olive oil
  • 1 large rump steak
  • 1 x onion sliced
  • 2-3 red/yellow peppers sliced into strips
  • Salt

Steak Marinade

  • Juice of 1 lime
  • 2 tablespoons of extra virgin olive oil
  • 2 cloves garlic, peeled, minced
  • 2 teaspoon ground cumin
  • 1 fresh chilli
  • 3 tsp smoked paprika
  • 1 bunch of coriander roughly chopped


  1. Mix all marinade ingredients.
  2. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge.
  3. Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.
  4. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of rump. Remove from pan and let sit.
  5. Add a little more oil to the pan if necessary, then add the onions and peppers.
  6. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
  7. Slice the meat across the grain into thin slices.
  8. Serve immediately with grated cheese, salsa, smashed avocado, sour cream, and warm flour tortillas. For warming tortillas – put in microwave over a paper towel for 20 seconds on high heat.
Rump Steak Fajitas