Steak Fajitas
New Zealand cookbook, 'A Cut Above, cooking with AngusPure' will be competing for the title of World's Best Meat Cookbook at the Gourmand World Cookbook awards in China this June. Here's their recipe for spicy, authentic fajitas...
INGREDIENTS
1 x 6oo gram whole skirt steak, trimmed and cut in half along the grain
Marinade
2 cloves garlic, finely chopped
1 chilli, deseeded and finely chopped
2 limes, juice and grated rind
1 orange, juiced
1 tablespoon Worcestershire Sauce
3 teaspoon sunflower oil
3 teaspoon Tequila (optional)
Dry Rub
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chilli powder
½ teaspoon ground pepper
4 capsicums, mixed colours, sliced
2 onions, sliced
sunflower oil
12 flour or corn tortillas
fresh coriander leaves, chopped
sour cream
guacamole
METHOD
Fajitas are a Tex-Mex cuisine and originated as a way of quickly grilling skirt steak. Fajitas are normally served with a flour or corn tortilla. The Mexican name is Arrachera. The steak needs to be marinated for at least 12 hours; otherwise everything is to be cooked just prior to eating.
To make the marinade; add together all the ingredients and pour into a sealable plastic bag. Place the meat in the bag and mix together well. Place in the fridge for a minimum of 12 hours—up to 24 hours.
Mix together the ingredients for the dry rub. When ready to cook, remove the meat from the bag and pat dry with a paper towel. Brush a little oil over the meat and then season with the dry rub. Grill on a hot barbeque for 3–4 minutes each side. Remove from heat and put to one side to rest. Heat a little oil over a high heat in a heavy based pan and quickly stir-fry the capsicums and onions.
Slice the meat thinly across the grain and serve wrapped in a warm tortilla with the capsicum and onion stir fry, guacamole, sour cream, and chopped coriander. Serves 4-6.
A must have for all meat lovers, A Cut Above, cooking with AngusPure is a colourful and diverse collection of beef recipes from around the world, interspersed with stories and photography from NZ’s cuisine and farming culture. It is available nationwide from all good book stores.
The national winner of the Gourmand Best Meat Cookbook, the book will go onto compete in the international finals held in China in June.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!