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.
- 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.
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.