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Photo of Spicey Beef fajitas by WW

Spicey Beef fajitas

6
Points®
Total Time
1 hr 40 min
Prep
1 hr 25 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Cabbage salad. Combine 2 cups (150g) shredded green cabbage, 4 radishes (coarsely grated), ¼ cup coarsely chopped fresh coriander leaves, 1 tablespoon lime juice and 2 teaspoons olive oil in a large bowl and toss to combine.

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