Beef fajitas with tomato and coriander salsa and guacamole
You'll never use a packet of fajita seasoning again once you've tried these
SERVES
8
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the marinade:
2 garlic cloves
1 chilli or ½ tsp crushed chilli flakes
1 tsp ground cumin
1 tsp oregano
2 tbsp Mexican beer, or lager
2 tbsp extra virgin olive oil
For the filling:Â
450g rump steak, 2.5cm thick
2 ripe avocados
2 garlic cloves
1-2 tbsp lime or lemon juice, freshly squeezed
2 tbsp extra virgin olive oil
2 tbsp coriander or parsley, freshly chopped
sea salt
pepper
6-8 flour tortillas
lettuce
mixed peppersÂ
125ml sour cream
Method
First make the marinade. Mix the crushed garlic, chopped chilli or chilli flakes, cumin, oregano, beer and olive oil in a pie dish.
Add the steak and turn to coat on both sides.
Cover and refrigerate for one hour if possible.
Meanwhile, make the guacamole. Scoop out the avocado flesh. Mash with a fork, then add the garlic, lime or lemon juice, oil, coriander or parsley and salt and pepper to taste. Place a sheet of plastic on the surface of the guacamole to cover, otherwise, it may discolour. Refrigerate until needed.
Heat a grill pan. When very hot, drain the steaks and cook to your taste, like medium rare. Transfer to a plate and leave to relax for five minutes before carving into 1cm thick slices.
Warm the tortillas. Do this in an oven or just flip them over on a hot pan.
Put the sliced steak on the warm tortillas. Sprinkle with salt and pepper. Top with lettuce, tomato and coriander salsa, guacamole and sour cream.Â
Roll up or fold over and serve hot. Better still, put a stack of warm tortillas on the table, bowls of tomato and coriander salsa, sour cream, lettuce and sliced steak and let your guests have fun making up their own fajitas — a delicious interactive supper. Â
