Beef Fajitas
Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef
Ingredients
MARINATED BEEF
- 1 lb / 500g beef steak rump and skirt are ideal (Note 1)
- ▢ 4 tbsp / 1/4 cup orange juice fresh (1 orange)
- ▢ 2 tbsp lime juice
- ▢ 2 garlic cloves minced
- ▢ 1/2 tsp cumin powder
- ▢ 1/2 tsp coriander powder
- ▢ 1/2 tsp onion powder optional
- ▢ 1 tsp chipotle powder Note 2
- ▢ 1/2 tsp salt
- ▢ Black pepper
FAJITAS
- ▢ 2 – 3 tbsp oil
- ▢ 2 bell peppers/capsicum sliced (Note 3)
- ▢ 1 large onion halved and sliced (brown, yellow, white)
- ▢ Salt and pepper
FIXINGS
- ▢ 12 tortillas small
- ▢ Avocado
- ▢ Cilantro/coriander
- ▢ Sour cream
- ▢ Lime wedges
- ▢ Tomatoes sliced, or Pico de gallo
Instructions
- Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
- Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
- Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
- Heat the BBQ or a skillet on high heat. Cook beef to your liking.
- Remove beef onto a plate and cover loosely with foil.
- Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
- Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
- Slice beef thinly against the grain
- Serve with warmed tortillas and fixings of choice.
Notes
This recipe is sponsored by Mediterranean Supermarket