COOK - BAKE - LEARN - SMILE

Sizzling Beef Fajitas


I love eating Beef Fajitas. Whats not to love - sizzling beef with a good chilli kick!

They are quick and easy to make, and really show case a good quality, cheap cut of beef.

I like to use the griddle pan for this recipe, as it can get extremely hot, and replicates the chargrill of a barbecue.

I like to eat my fajitas with
Pico de Gallo, Guacamole, homemade flatbread topped with Manchego cheese and a little sour cream.

The marinade works just as well with pork and chicken.

Beef Fajitas : Close Up



Ingredients

for the Beef Fajitas [serves 2] :
400 g Beef Flank, cut across the grain to 1 cm strips
2 tbsp olive oil
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
2 shallots, peeled and quartered
2 tsp cumin seeds, dry roasted
2 tsp coriander seeds, dry roasted
1 tsp black pepper corns, dry roasted
salt and pepper to taste

garnish with 2 tsp chopped fresh coriander
(I only had parsley to hand)

serve with soured cream and grated Manchego cheese

Pico de Gallo
see recipe

Flatbreads
see recipe

Guacamole
see recipe

Method

for the Beef Fajitas :
1) Make the flatbread dough, and leave to double in size.
2) Toast the cumin, coriander and black peppercorns until fragrant in a small frying pan.
3) Grind the spices to a fine powder in a mortar and pestle.
4) Chop the shallot and garlic and add to a freezer bag.
5) Add the olive oil and beef flank strips.
6) Add the bell peppers and shallot strips.
7) Add the ground spices, salt and pepper and massage the ingredients together.
8) Leave to marinade for an hour or so.
9) Prepare the Pico de Gallo and Guacamole.
10) When ready to cook, heat a griddle pan till it is extremely hot.
(Also heat a large frying pan and make the flatbread).
11) Add the peppers and shallots and allow to sear. Once blackened, turn out onto the serving plate.
12) Repeat with the meat, turning just once. The meat will only take a minute to a minute and a half to be cooked. I
like my Flank Steak medium rare.
13) Squeeze over a little lime juice and serve on top of the peppers.

Beef Fajitas : Make the Flatbread Dough

Make the flatbread dough, and set aside to double in size

Beef Fajitas : Roast the Spices

Roast the Spices

Beef Fajitas : Pound the Spices

Pound the spices to a fine powder in a mortar and pestle

Beef Fajitas : Dice the Shallot and Garlic

Dice the Shallots and Garlic, add to a freezer bag

Beef Fajitas : Add the Dried Oregano

Add the dried oregano

Beef Fajitas : Prepare the Flank

Prepare the flank steak

Beef Fajitas : Add the Strips of Beef

Add the flank steak to the marinade bag

Beef Fajitas : Chop the Bell Peppers

Prepare the bell peppers

Beef Fajitas : Chop the Shallots

Prepare the shallots

Beef Fajitas : Add the Vegetables to the Marinade Bag

Add the vegetables

Beef Fajitas : Add the Spices

Add the spices

Beef Fajitas : Leave to Marinade

Leave to marinade

Beef Fajitas : Guacamole

Prepare the Guacamole

Beef Fajitas : Griddle the Vegetables

Griddle the vegetables

Beef Fajitas : Vegetables Ready

Turn and sear the other side

Beef Fajitas : Turn out to a serving plate

Turn out to a serving plate

Beef Fajitas : Fry the Flank Steak

Sear the flank steak

Beef Fajitas : Garnish with Fresh Herbs

Garnish with chopped herbs

Beef Fajitas : Serve with Pico de Gallo

Serve with Pico de Gallo

Pico de Gallo : Tex Mex Feast

Tex Mex Feast

Beef Fajitas : Served

Fajitas Close Up

Beef Fajitas : Tex Mex Meal Another Shot

Another shot!

Beef Fajitas : Close Up

Beef Fajitas Close Up

Beef Fajitas : Served in a Wrap

Eat on flatbread, along side Pico de Gallo, plain rice, guacamole, sour cream and Manchego cheese!

The Flickr photoset showing Sizzling Beef Fajitas appears here.



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