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Cast Iron Steak and Prawn Fajitas

Fresh and funky mixed dish

4 - 6

Serves

15 mins

Prep Time

45 mins

Cook Time

Lodge Cast Iron

Recipe author

Lodge Cast Iron

This easy and tasty fajita recipe can be made in your Lodge skillet, or you could use the Grill Topper to get the delicious BBQ taste infused into your meal.

This recipe is courtesy of Lodge Cast Iron.

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High Protein

High Iron

Ingredients

Prawn and steak fajitas

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700g beef flank steaks

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sliced thinly against the grain

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450g of large prawns

peeled and deveined

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1 Tbsp chipotle powder

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2 tsp ground cumin

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1 tsp garlic powder

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1 tsp salt

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1 tsp black pepper

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¼ cup lime juice

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6 Tbsp olive oil

divided

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1 large onion

sliced 5mm thick

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2 large red capsicums

sliced 5mm

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4 garlic cloves

minced

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12 tortillas

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sour cream

to your taste, for garnish

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grated cheese

to your taste, for garnish

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jalapeño

sliced, for garnish

Method

For the fajitas

1

Combine chipotle powder, cumin, garlic powder, salt, and pepper.

2

In a large bowl add sliced steak and sprinkle on 2/3 of the seasoning mixture. Combine the lime juice and 4 tablespoons olive oil and mix well. Pour half the lime mixture over the steak and refrigerate for 30 minutes, up to 4 hours.

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3

Add the remaining lime juice mixture and seasonings to the prawns and refrigerate.

4

Toss sliced onions, capsicum, and minced garlic together with remaining olive oil and season with salt and pepper.

5

Preheat BBQ to medium-high heat for 10-15 minutes with skillet or Grill Topper inside with the lid on. Or, heat your skillet to medium on your stovetop. Add the steak in batches, being careful not to overcrowd. Cook for 3 minutes undisturbed, stir, and continue to cook 1-2 minutes. The steak should be nicely charred but not cooked all the way through. Remove to a plate and repeat with the rest of the steak.

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6

Add prawns to the pan in a single layer and cook for 2-3 minutes. Turn prawns and continue to cook for 1- 2 minutes. Remove from cast iron and add to the plate with the steak.

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7

Allow the grilling pan to come back to temperature, about 1-2 minutes (with the lid closed if on the BBQ).

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8

Add veggies in a single layer, cook undisturbed for 4 minutes, stir and cook an additional 2 minutes. Remove and continue to cook until all veggies are charred nicely but still a bit firm.

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9

Add veggies, steak, and prawns back to the pan and stir until evenly distributed and heated through.

10

Wrap tortillas in aluminium foil and warm (on the grill, or in the oven).

11

Remove the steak and prawn mixture from the heat. Squeeze lime over fajitas.

12

Fill tortillas with steak, prawns, and veggies, sour cream, cheese, jalapeno, coriander, and garnish with lime juice.

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Nutrition Information per Serving (418g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2349 kJ (562 kcal)

Protein

46.4g

Total Fat

27.4g

Saturated Fat

5.7g

Carbs

28.9g

Sugars

7.2g

Sodium

705mg

Iron*

4.6mg

* Percentage of recommended daily intake (Aust/NZ)