Spicey Beef fajitas
Beef rump steak
500 g, fat trimmed, (buy 600g)
2 medium, ripe, coarsely chopped
2 individual, (green), finely chopped
1 medium, cut into thin wedges
1 large, thickly sliced
8 small, flour, (20cm round)
1 medium, (wedges, to serve)
1 x 3 second spray(s)
- Place beef in a shallow glass or ceramic dish. Sprinkle with cumin, ground chilli and half the juice and turn to coat. Cover and refrigerate for 1 hour.
- Meanwhile, combine tomatoes, shallots and remaining juice in a small bowl and season with salt and freshly ground black pepper. Set salsa aside.
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray onion and capsicum with oil. Cook, tossing occasionally, for 5 minutes or until tender and lightly browned. Transfer to a plate. Cover to keep warm. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
- Heat tortillas following packet instructions. Place tortillas on serving plates and top with beef, capsicum, onion and salsa. Serve fajitas with lime wedges.