Steak Fajitas

For this I used my carne asada recipe for the steak marinade to give the dish a bit of extra flavour. This is such an easy recipe but feels like a treat. You can prep the steak and veg ahead of time and leave in the fridge ready for later.

Ingredients

• Tortillas

• Sour cream

• Grated cheese

For the steak

• Steak – ideally flat iron, hanger or skirt

• 1 tbsp sugar

• 1 tbsp red-wine vinegar

• 1 1/2 tbsp lime juice

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp salt

• 3 cloves garlic (finely minced)

  
  

For the fajita filling

• 1 pepper, deseeded and sliced into thin strips

• 1 onion, peeled and sliced into thin strips

• Handful of mushrooms, sliced

• 3 tbsp olive oil

• 1 tbsp lime juice

• 1/2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika pepper

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 2 cloves garlic, minced

Method

Marinading

1. Steak - Mix all of the steak marinade ingredients in a sandwich bag and add the steak.

2. Veg - Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Place the peppers, onion and mushrooms into a separate sealable bag and pour in the marinade

3. Refrigerate both bags for one hour to overnight.

To Cook

1. When ready to cook, heat a large skillet over medium-high heat.

2. Cook the steak to your liking and set aside to rest.

3. Pour the vegetables into the skillet and cook until just done, about 5 mins.

4. Slice the steak, add into the vegetable mix and toss.

5. Serve with warmed tortillas, grated cheese and sour cream.