Steak fajitas with grilled capsicum and onions
The only fajita recipe you'll ever need
4 - 6
Serves
15 mins
Prep Time
15 mins
Cook Time
Recipe author
Vicki Ravlich-Horan
Cooked on the BBQ or in a pan, these fajitas are a great way to feed a crowd! For this recipe we’ve used flank steak, an economical and flavoursome cut of beef loved by South Americans. To add a bit of a Kiwi twist kiwifruit has been included as a natural tenderiser.
Recipe courtesy of Greenlea Butcher Shop.
Cooked on the BBQ or in a pan, these fajitas are a great way to feed a crowd! For this recipe we’ve used flank steak, an economical and flavoursome cut of beef loved by South Americans. To add a bit of a Kiwi twist kiwifruit has been included as a natural tenderiser. Recipe courtesy of Greenlea Butcher Shop.
Rate this recipe
Share
Ingredients
700g Quality Mark beef skirt steak
i
also known as flank steak
2-3 Tbsp olive oil
1 yellow capsicum
cut into strips
1 red capsicum
cut into strips
1 red onion
cut into thin wedges
tortillas
i
Marinade
1-2 kiwifruit
ripe
2 Tbsp Worcestershire sauce
1 tsp garlic powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½-1 tsp chilli powder
1 tsp kosher salt
½ tsp black pepper
Additional fillings
lettuce
avocado
corn cobs
tomato salsa
sour cream
fresh coriander leaves
Method
For the marinade
For the fajitas
1
Peel and mash the Kiwifruit in a small bowl.
2
Mix in the Worcestershire sauce, garlic powder, cumin, coriander, paprika, chilli powder and salt and pepper.
3
Mix well and pour over the flank steak.
4
Cover and refrigerate for 2-24 hours.
Start Timer
Nutrition Information per Serving (310g)
Nutritional analysis is based on 6 serves and does not include additional fillings.
Energy
2074kJ (496 kcal)
Protein
31.2g
Total Fat
21.1g
Saturated Fat
5.2g
Carbs
43.1g
Dietary Fibre
4.2g
Sodium
1099mg
Iron
5.1mg
Zinc
6.2mg
Vitamin B12
1.5µg
