Steak fajitas

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Author

Recipe provided by Simply Beef and Lamb

Yields1 Serving
 450g lean hanger or skirt steak (trimmed) 3 large sweet pepper (deseeded and thinly sliced) 1 large red onion (peeled and thinly sliced) 6-8 corn or flour tortillas 2 garlic cloves (peeled and finely chopped) 4 tbsp rapeseed or olive oil juice of 2 medium limes a pinch of salt and black pepper 1 tbsp powdered or dried flakes of chilli 2 tsp ground cumin 4 tbsp light soy sauce 2 tbsp brown sugar some guacamole sour cream fresh leaves of coriander shredded iceberg lettuce 225g ripe tomatoes (diced) 1 small red onion (peeled and finely diced) 1 red chilli (deseeded and finely chopped) 4 tsp freshly chopped leaves coriander juice of ½ a limes a pinch of salt
1

To prepare the marinade; mix all the listed ingredients together.

2

Transfer half the marinade into a double-lined plastic food bag. Add the beef, seal and marinade in the fridge for at least 2 hours, or if the time allows overnight.

3

Toss the vegetables in the remaining marinade and transfer to a second plastic food bag. Seal and chill until required.

4

To prepare the pico de gallo; in a bowl mix all the ingredients together, cover and set aside.

5

To prepare the pico de gallo; in a bowl mix all the ingredients together, cover and set aside.

6

Heat a non-stick griddle pan until hot. Cook the steak for 4-5 minutes on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 minutes.

7

Warm the tortillas. Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 minutes until the vegetables start to lightly char. Transfer to a large plate with any juices from the pan.

8

Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.

CategoryCuisine

Ingredients

 450g lean hanger or skirt steak (trimmed) 3 large sweet pepper (deseeded and thinly sliced) 1 large red onion (peeled and thinly sliced) 6-8 corn or flour tortillas 2 garlic cloves (peeled and finely chopped) 4 tbsp rapeseed or olive oil juice of 2 medium limes a pinch of salt and black pepper 1 tbsp powdered or dried flakes of chilli 2 tsp ground cumin 4 tbsp light soy sauce 2 tbsp brown sugar some guacamole sour cream fresh leaves of coriander shredded iceberg lettuce 225g ripe tomatoes (diced) 1 small red onion (peeled and finely diced) 1 red chilli (deseeded and finely chopped) 4 tsp freshly chopped leaves coriander juice of ½ a limes a pinch of salt

Directions

1

To prepare the marinade; mix all the listed ingredients together.

2

Transfer half the marinade into a double-lined plastic food bag. Add the beef, seal and marinade in the fridge for at least 2 hours, or if the time allows overnight.

3

Toss the vegetables in the remaining marinade and transfer to a second plastic food bag. Seal and chill until required.

4

To prepare the pico de gallo; in a bowl mix all the ingredients together, cover and set aside.

5

To prepare the pico de gallo; in a bowl mix all the ingredients together, cover and set aside.

6

Heat a non-stick griddle pan until hot. Cook the steak for 4-5 minutes on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 minutes.

7

Warm the tortillas. Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 minutes until the vegetables start to lightly char. Transfer to a large plate with any juices from the pan.

8

Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.

Steak fajitas