Steak Fajitas

Everyone has a fajita recipe, right? Well I’ve got one also. To tell the truth, I’ve got six, but here’s one that gives you a perfectly pink steak as it’s only slices after it’s cooked.

I like to serve this with fresh chillies for heat. And for acidity some sliced red onions I’ve pickled for an hour in lime juice. Then a nice, sweet tomato salsa.

For the wet marinade:

  • Juice of 2 limes
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 800g of rib-eye steaks

Combine the marinade ingredients with the steak and place in a bowl or zip-lock bag. Pop in the fridge – ideally – overnight.

Remove the steak from the marinade, bring to room temperature and pat dry (a dry steak is essential to get a good crust). In a seriously hot pan, fry the steak until charred on the outside, but still pink inside. Set aside to rest.

The vegetables:

  • 1 red pepper
  • 1 yellow pepper
  • 1 onion

While resting – slice the vegetables, and char them in the same, hot pan. Return the sliced steak to the pan along with the juices.

To serve:

Toss and serve in a large bowl. With wraps, fresh chillies, a tomato salsa, red onions pickled in lime juice, grated cheese and soured yoghurt.

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