Spicey Beef fajitas
6
Points®
Total time: 1 hr 40 min • Prep: 1 hr 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A cumin, chilli and lime marinade tenderises the beef to ensure barbecuing maximises the taste and the texture
Ingredients
Beef rump steak, raw
600 g
Ground cumin
1 tsp
Ground chilli
1½ tsp
Lime juice
2 tbs
Tomato(es)
2 medium, ripe, coarsely chopped
Green shallot(s)
2 individual, (green), finely chopped
Brown onion
1 medium, cut into thin wedges
Green capsicum
1 large, thickly sliced
Flour tortilla(s)
8 small, flour, (20cm round)
Lime(s)
1 medium, (wedges, to serve)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Meanwhile, combine tomatoes, shallots and remaining juice in a small bowl and season with salt and freshly ground black pepper. Set salsa aside.
3
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.
4
Heat tortillas following packet instructions. Place tortillas on serving plates and top with beef, capsicum, onion and salsa. Serve fajitas with lime wedges.
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