Sizzling Beef Fajitas
I love eating Beef Fajitas. Whats not to love - sizzling beef with a good chilli kick!
They are quick and easy to make, and really show case a good quality, cheap cut of beef.
I like to use the griddle pan for this recipe, as it can get extremely hot, and replicates the chargrill of a barbecue.
I like to eat my fajitas with Pico de Gallo, Guacamole, homemade flatbread topped with Manchego cheese and a little sour cream.
The marinade works just as well with pork and chicken.
for the Beef Fajitas [serves 2] :
400 g Beef Flank, cut across the grain to 1 cm strips
2 tbsp olive oil
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
2 shallots, peeled and quartered
2 tsp cumin seeds, dry roasted
2 tsp coriander seeds, dry roasted
1 tsp black pepper corns, dry roasted
salt and pepper to taste
garnish with 2 tsp chopped fresh coriander (I only had parsley to hand)
serve with soured cream and grated Manchego cheese
Pico de Gallo
for the Beef Fajitas :
1) Make the flatbread dough, and leave to double in size.
2) Toast the cumin, coriander and black peppercorns until fragrant in a small frying pan.
3) Grind the spices to a fine powder in a mortar and pestle.
4) Chop the shallot and garlic and add to a freezer bag.
5) Add the olive oil and beef flank strips.
6) Add the bell peppers and shallot strips.
7) Add the ground spices, salt and pepper and massage the ingredients together.
8) Leave to marinade for an hour or so.
9) Prepare the Pico de Gallo and Guacamole.
10) When ready to cook, heat a griddle pan till it is extremely hot. (Also heat a large frying pan and make the flatbread).
11) Add the peppers and shallots and allow to sear. Once blackened, turn out onto the serving plate.
12) Repeat with the meat, turning just once. The meat will only take a minute to a minute and a half to be cooked. I like my Flank Steak medium rare.
13) Squeeze over a little lime juice and serve on top of the peppers.
Make the flatbread dough, and set aside to double in size
Roast the Spices
Pound the spices to a fine powder in a mortar and pestle
Dice the Shallots and Garlic, add to a freezer bag
Add the dried oregano
Prepare the flank steak
Add the flank steak to the marinade bag
Prepare the bell peppers
Prepare the shallots
Add the vegetables
Add the spices
Leave to marinade
Prepare the Guacamole
Griddle the vegetables
Turn and sear the other side
Turn out to a serving plate
Sear the flank steak
Garnish with chopped herbs
Serve with Pico de Gallo
Tex Mex Feast
Fajitas Close Up
Beef Fajitas Close Up
Eat on flatbread, along side Pico de Gallo, plain rice, guacamole, sour cream and Manchego cheese!
The Flickr photoset showing Sizzling Beef Fajitas appears here.