Fajitas [fah-HEE-tuhs] are traditionally made using skirt steak. The sirloin steak used in this version of the classic Tex-Mex dish requires less tenderizing and therefore dinner will be on the table much faster. If you’d like to make this using skirt steak, marinade the whole steak and slice it after grilling.
600 grams sirloin steak
zest and juice of 2 limes
1 tablespoon olive oil
1⁄4 cup coriander leaves and stems
2 cloves garlic, roughly chopped
2 spring onions, chopped
2 teaspoons paprika
1 teaspoon ground coriander
2 tablespoons Worcestershire sauce
1⁄2 teaspoon chilli flakes – optional pinch of sugar
1 firm but ripe avocado 2 large ripe tomatoes 3 spring onions juice of 1 lime
2 tablespoons olive oil
1⁄4 cup mint leaves, finely shredded
8 fresh flour tortillas,
warmed shredded iceberg lettuce sour cream
Slice the steak into strips across the grain and place in a bowl.
Marinade: Put all the marinade ingredients in a food processor and blend to a paste. Pour over the steak and mix well. Cover and marinate for 20 minutes.
Salsa: Dice the avocado and the tomatoes and place in a bowl. Finely slice the spring onions and add to the bowl along with the lime juice, olive oil and the mint leaves. Season well and set aside.
Steak: Heat a ridged grill or sauté pan until very hot. Cook the meat in batches, keeping the pan hot to ensure the meat cooks quickly and doesn’t start to stew.
It will only take 1-2 minutes. Place in a serving bowl as it is cooked. Repeat with the remaining meat. Season well before serving.
To serve: Place the steak, salsa, warm tortillas, lettuce and the sour cream in individual bowls and allow each person to fill and roll-up their own fajita. Serves 4