The greatest steak fajitas are the kind you can hear sizzling.






Skill level

Average: 3.4 (28 votes)


For the pico de gallo

  • 1 cup finely chopped coriander (ilantro)
  • 2 jalapeño, diced with seeds
  • 2 tomatoes, diced
  • 1 medium white onion, diced
  • juice and zest of two limes
  • kosher salt and freshly ground black pepper, to taste

For the guacamole

  • 2 avocados, peeled, pitted (1 pit reserved)
  • 1 garlic clove, minced
  • 1 jalapeño, diced, seeds removed
  • ½ cup chopped coriander (cilantro) leaves and stems
  • zest and juice of 2 limes
  • kosher salt and freshly ground black pepper, to taste

For the fajitas

  • 1 red capsicum (bell pepper), sliced
  • 1 green capsicum (bell pepper), sliced
  • 1 yellow capsicum (bell pepper), sliced
  • 1 Cubanelle pepper, sliced (see Note)
  • 1 red onion, sliced
  • kosher salt and freshly ground black pepper, to taste
  • 1 (5 cm/2-inch thick) tomahawk steak
  • 1 tbsp canola oil
  • 8-12 (15 cm/6-inch) flour tortillas

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 10 Minutes

Heating time: 15 minutes

Make the pico de gallo: Combine all ingredients in a bowl and season with salt and pepper. Refrigerate until ready to use.
Make the guacamole: Mash avocados in a large bowl using a fork. Mix in garlic, jalapeño, cilantro, lime juice and zest, salt and pepper. Place avocado pit in guacamole to keep guacamole from turning brown. Refrigerate until ready to use.
Make the fajitas: Heat oil in a large frying pan over high. Add the peppers and onion and cook until bright and fragrant, about 3 minutes. Season with salt and pepper. Remove from heat and set aside.
Heat a grill over high. Season steak all over with salt and pepper. Cook to medium-rare, about 7 minutes per side. Transfer to a cutting board and let rest for 10 minutes, then remove bone and slice.
Heat a cast iron sizzle platter on grill until scorching hot, about 15 minutes. Place peppers on platter and top with sliced steak and bone. Drizzle oil over meat and vegetables then drizzle water onto platter to make it sizzle. Remove from grill and serve immediately.



• A tomahawk steak is a large rib eye steak attached to the bone.

• Use banana pepper or more capsicum instead of the cubanelle pepper.