Beef fajita

Beef fajita

By
From
Ben's Meat Bible
Serves
4-6
Photographer
Benito Martin

This Mexican feast will knock your socks off. The quick-pickled onions really liven up your taste buds and the guacamole will blow you away. If you’re not up to making the full feast, then keep it simple with either the salsa or the onions and serve alongside grated cheese and sour cream.

Ingredients

Quantity Ingredient
1 x 500g wagyu beef skirt or flank steak
8 small corn tortillas
100g grated cheddar cheese
1 quantity Guacamole
250g sour cream
2 limes, sliced into wedges

Marinade

Quantity Ingredient
2 tinned chipotle chillies in adobo
1 teaspoon smoked paprika
250ml freshly squeezed orange juice
1/2 lime, juiced
3 tablespoons tomato sauce, (ketchup)
2 tablespoons dried oregano
1/2 teaspoon ground cumin
2 tablespoons white-wine vinegar
2 teaspoons salt
1/2 teaspoon ground black pepper

Quick-pickled onions

Quantity Ingredient
250ml water
1/2 tablespoon dried oregano
2 bay leaves
1/2 teaspoon ground cumin
1 habanero or fresh green chilli, sliced
2 red onions, finely sliced and soaked in salted water for 30 minutes
1 garlic clove, crushed
1 tablespoon sherry vinegar

Tomato salsa

Quantity Ingredient
3 vine-ripened tomatoes, diced
1 lime, juiced
2 tablespoons chopped fresh coriander, (cilantro)
salt, to taste
pepper, to taste

Method

  1. First, prepare the marinade by mixing the ingredients in a large bowl. Add the beef, combine thoroughly and allow to marinate for at least 2 hours, preferably overnight.
  2. To make the quick-pickled onions, bring the water, herbs, spices and chilli to the boil in a small saucepan. Drain the onions and place them in a bowl with the garlic. Pour the aromatic liquid over the onions and garlic, then leave to cool for at least 1 hour.
  3. Prepare the tomato salsa by combining the salsa ingredients in a bowl. Adjust the seasoning to taste and set aside.
  4. When ready to cook, remove the beef from the marinade and set it aside on a plate. Pour the marinade into a small saucepan and simmer for 10 minutes, until thickened and reduced.
  5. Heat a chargrill pan over high heat (or crank up the barbecue) and cook the beef for 2–4 minutes on each side, or until cooked to your liking. Remove to a chopping board and slice into fine strips across the grain. Drizzle with the cooked marinade.
  6. Drain the cooled pickled onions and sprinkle with the vinegar before serving.
  7. To enjoy, fill a tortilla with beef, quick-pickled onions and salsa, then add cheese, guacamole, sour cream and fresh lime to your liking. This is great served buffet-style, so everyone can make their fajita to their tastes.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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