Recipes & Tips

New Zealand Grass-fed Steak Fajitas Recipe

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

This flavorful fajitas recipe from Greenlea Butcher Shop is made with New Zealand grass-fed flank steak, a zesty kiwi and spice marinade and bright colorful veggies. Prepared on the BBQ or in a pan on the stove, these quick and easy fajitas are great for feeding a crowd.  


For the Fajitas:

  • 1 1/2 lb. New Zealand grass-fed flank steak (Tip: look for the Taste Pure Nature Logo)
  • 3 tablespoons olive oil
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 red onion, cut into strips

For the Marinade:

  • 2 kiwis, peeled
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

To serve:

  • Avocado
  • Corn
  • Lettuce
  • Salsa
  • Sour cream
  • Fresh cilantro
  • Tortillas 


For the marinade:

  • 1. In a small bowl, mash the kiwis. Add remaining marinade ingredients and mix well.
  • 2. Place steak in a shallow dish with a lid. Pour marinade over steak, cover and refrigerate for at least 2 hours or overnight.

For the Fajitas:

  • 3. When you’re ready to cook, heat a frying pan over medium high heat.
  • 4. Add a drizzle of olive oil and cook onion and bell peppers until slightly charred. Remove from pan and set aside.
  • 5. To the same frying pan, heat another drizzle of oil. Once oil is hot, add steak and sear for 4 minutes on each side for medium rare (or until it reaches your desired level of doneness).
  • 6. Remove steaks from pan and let rest.

To Serve:

  • 7. While steaks rest, prepare the tortillas and toppings.
  • 8. To the same frying pan, add tortillas, one at a time, to warm.
  • 9. Assemble serving ingredients on a platter.
  • 10. Slice steak into thin strips against the grain.
  • 11. Serve immediately with warm tortillas and desired toppings.
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