“Roll up the tortilla and eat it from one end.
Your fork is used only to eat any filling that falls to the plate.”
Where it’s for a dinner for two, or a gathering of friends and family,
Steak Fajitas are great fun to assemble and eat.
This is the dinner for two version.
The dry spices have such vibrant colour.
Add garlic, chilli, lime juice, olive oil and coriander.
- 1 tbs groundnut oil
- 1 ribeye steak
- 1 red onion, sliced thinly
- 1 pepper, sliced thinly, use mixed colours
- Sea salt and freshly ground black pepper
- Flour tortilla wraps
- Juice of 1 lime
- 2 Tablespoons of olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoke paprika
- Pinch of cayenne
- 1 chilli
- Dash of tabasco
- Bunch of fresh coriander
The marinade smells and tastes amazing!
I think ribeye steak has great flavour.
Flatten the steak, then coat in the marinade.
Scrape off the excess marinade, salt, now let’s cook that steak!
- Mix all marinade ingredients.
- Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge.
- Remove the steak from the fridge, to come to room temperature, wipe off the excess marinade, and reserve it.
- Heat a wide and deep pan for 1-2 minute, then add oil to the pan and let this heat up for 1 minute.
- Add the steak, frying on each side till cooked to your likeness.
- Remove from pan and let sit, tented with foil, to rest.
- Add a little more oil to the pan if necessary, then quick fry the onions and peppers,
- Add the reserved marinade and stir through.
- Remove the ribeye from the foil, and slice against the grain into thin slices.
- Have your warm tortilla wraps at the ready, lay on the onion pepper mix, then the slices of steak.
Tri-coloured peppers sliced and ready.
A quick fry for the vegetables, add the marinade, then slice the steak.
Layer it on, roll and have your fork at the ready!
Think it’s time for a chilled white wine too!