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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!