Steak Fajitas

A great steak favourite with Mexican flavours.  Steak is marinated in garlic, limes, chilli powder, cumin, soy sauce and sugar then cooked on a barbecue with sweet peppers and red onions.  Sliced and served in warm tortillas. Serve with Mexican sides like guacamole and a tomato salsa.

Ingredients

450g/1lb lean hanger or skirt steak, trimmed
For the Marinade
2 garlic cloves, peeled and finely chopped
60ml/4tbsp rapeseed or olive oil
Juice of 2 medium limes
Salt and freshly milled black pepper
15ml/1tbsp chilli powder or dried chilli flakes
10ml/2tsp ground cumin
60ml/4tbsp light soy sauce
30ml/2tbsp brown sugar
3 large sweet peppers (red, yellow and green) deseeded and thinly sliced
1 large red onion, peeled and thinly sliced
6-8 corn or flour tortillas
To Garnish:
Guacamole, sour cream, fresh coriander leaves and shredded iceberg lettuce
For the Pico de Gallo (or Tomato Salsa):
225g/8oz ripe tomatoes, diced
1 small red onion, peeled and finely diced
1 red chilli, deseeded and finely chopped
60ml/4tbsp freshly chopped coriander leaves
Juice of  lime
Salt

Method

To prepare the marinade; mix all the ingredients together (except the peppers, onions and tortillas).

Transfer half the marinade into a double-lined plastic food bag. Add the beef, seal and marinate in the fridge for at least 2 hours, or if time allows overnight. Toss the vegetables in the remaining marinade, transfer to a second plastic food bag, seal and chill until required.

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

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. 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.

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

Images courtesy of AHDB. www.simplybeefandlamb.co.uk

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