Beef fajitas are such an easy family meal, perfect to cook on the barbecue on a warm summer evening. Just pile all the ingredients up in the middle of the table and let everyone build their own wrap.
- 2 Ritchies medium sized beef rump steaks
- zest and juice of 1 lime, plus 1 lime, in wedges to serve
- 3 tablespoons fresh chopped oregano or 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon smoked sweet paprika
- sea salt & freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 medium garlic cloves, crushed
- 1 red & 1 yellow capsicum, deseeded and cut in wedges.
- 1 large ripe avocado, roughly mashed
- 1 ripe medium tomato, finely diced
- 2 tablespoons fresh coriander chopped, plus extra leaves to serve
- 1 medium garlic clove, crushed
- lemon or lime juice and zest, to taste
- sea salt
- sour cream
- warmed tortillas
- spicy tomato salsa
beef fajitas method
In a small roasting pan or high sided dish, mix together the oregano, cumin, paprika, olive oil, lime juice and zest. Season generously with salt and pepper. Roll the steaks thoroughly in the herb and spice mixture. Allow to sit in the lime spice mixture for about 10 minutes or cover with cling film and refrigerate for a few hours.
Toss the capsicums in a little olive oil.
Preheat a barbeque grill or large frying pan to very hot. Grill the steaks for 2-3 minutes on one side, then turn and grill for another 2 minutes (for medium rare) or until done to your liking. Cook the capsicum until soft and slightly caramelised (cook next to the meat so they also pick up some of the spiced meat flavour).
Allow the meat to rest covered in foil for about 5 minutes.
While the meat rests make the guacamole. Add all the ingredients to a bowl and stir to combine. Add lemon or lime juice and salt to taste.
Cut the steak in diagonal slices. Decorate with capsicum, extra coriander leaves and lime wedges. Serve with warmed tortillas or wraps, sour cream and salsa
Serves 4-6. Preparation time: 20 minutes. Cooking time: 10 minutes.