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Beef Fajitas
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2
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Tbs
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rum
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1
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lime; juice of, plus extra juice to sprinkle
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2
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garlic; cloves crushed
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1
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Tbs
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oil
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1
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tsp
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dried oregano
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1
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tsp
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ground cumin
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1
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cup
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coriander leaves; 1 tablespoon chopped
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800
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g
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beef rump steak; cut into strips
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4
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ripe tomatoes; diced
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1
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white onion; ½ diced, ½ sliced
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2
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avocados
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2
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capsicum; cut into large strips
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tortillas, to serve
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1
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Combine rum, lime juice, garlic, 1 teaspoon of oil, oregano, cumin and chopped coriander in a shallow bowl and season with pepper. Add beef and toss to coat. Refrigerate and marinate for 1 hour or overnight.
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2
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Combine tomato and diced onion in a small bowl and season to taste. Halve and stone avocado, then slice and sprinkle with extra lime juice.
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3
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Heat a barbecue on high. Drain beef and bring to room temperature. Meanwhile, toss capsicum and sliced onion in remaining oil and cook on a flat plate for 4 minutes, tossing frequently. Season beef with salt and cook for 2-3 minutes each side for rare, and 3-4 minutes each side for medium. Brush regularly with marinade. Stand for 2 minutes, then slice into thin strips. Toss through capsicum and serve with tomato mixture, avocado, tortillas and remaining coriander.
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Servings: 6
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Recipe Type: Beef, Easy Recipes, Heart Friendly, Kid Friendly, Low Carb, Low Fat, Lunch, Main Dish, More Mexican Recipes, Modern Australian
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Tips
For a variation, try this recipe using chicken strips.
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Choose different coloured capsicum for a multi-coloured meal.
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