Beef Steak Fajitas

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 lb / 500g beef steak (rump and skirt are ideal) (Note 1)

4 tbsp / 1/4 cup orange juice (, fresh (1 orange)

2 tbsp lime juice

2 garlic cloves (, minced)

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp onion powder (optional)

1 tsp chipotle powder (Note 2)

1/2 tsp salt

Black pepper

Fajitas:

2 - 3 tbsp oil

2 bell peppers/capsicum (, sliced (Note 3)

1 large onion (, halved and sliced (brown, yellow, white)

Salt and pepper

Fixings:

12 tortillas (, small)

Avocado

Cilantro/coriander

Sour cream

Lime wedges

Tomatoes (, sliced, or Pico de gallo)

Directions

Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.

Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.

Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).

Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)

Remove beef onto a plate and cover loosely with foil.

Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.

Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.

Slice beef thinly against the grain (Note 5).

Serve with warmed tortillas and fixings of choice. (Note 6)

Nutrition

• Serving Size: 289 g
• Calories: 392 kcal
• Total Fat: 13.6 g
• Saturated Fat: 1.2 g
• Sodium: 36 mg
• Total Carbohydrate: 39.2 g
• Dietary Fiber: 6.6 g
• Total Sugars: 4.7 g
• Protein: 30 g