Steak fajitas with grilled capsicum and onions

The only fajita recipe you'll ever need

Serves

4 - 6

Prep Time

15 mins

Cook Time

15 mins

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.

Vicki Ravlich-Horan

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Ingredients

700g Quality Mark beef skirt steaki
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
tortillasi

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

Peel and mash the Kiwifruit in a small bowl.

Mix in the Worcestershire sauce, garlic powder, cumin, coriander, paprika, chilli powder and salt and pepper.

Mix well and pour over the flank steak.

Cover and refrigerate for 2-24 hours.

For the fajitas

On a BBQ or grill pan, heat a little of the oil and grill the onion and capsicum until they have lovely char marks on them. Remove from the pan and set aside.

Heat a little more oil and sear the steak for approx. 4 minutes on each side (for med-rare).

Allow to rest while you assemble all the ingredients on a platter or in the centre of the table.

The tortillas can be warmed wrapped in foil in the oven or on the grill pan/BBQ.

Slice the steak into thin strips and serve immediately.