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Beef fajitas with tomato, avocado and coriander salsa

Beef fajitas with tomato, avocado and coriander salsa

Serves

4

Prep Time

15

Cook Time

10

Ingredients

600g Thinly sliced Beef strips, fat trimmed (flank, skirt, rump, round or oyster blade)

2 tsp Smoked paprika

large pinch Cayenne pepper

1½ tbsp Olive oil

2 cloves Garlic, chopped

1 small Red onion, thinly sliced

1 medium Red capsicum, cut into strips

Salsa

1 Avocado, cubed

200g Cherry tomatoes, quartered

2 Spring onions, finely sliced

1 tbsp Lime juice

½ cup Coriander leaves

1 Green chilli, deseeded and finely diced

Grilled corn cobs, warm flour tortillas, lime wedges and shredded iceberg lettuce, to serve

Method

  • Place Beef strips into a bowl with the smoked paprika, cayenne pepper and 1 tbsp of olive oil and toss to coat. Cover and set aside for 30 minutes.
  • Preheat a large heavy-based frying pan to moderately hot and cook the Beef for 2 minutes in 3 batches until browned. Set the Beef aside.
  • Add the remaining olive oil along with the garlic, red onion and capsicum and cook for 3 minutes, stirring regularly. Return the Beef and any juices back to the pan and season with salt and pepper.
  • Serve with the corn, salsa, tortillas, lime wedges and lettuce.
  • To make the salsa: Place all of the salsa ingredients into a bowl and stir to combine. Season to taste with salt and pepper.

Tips

  • If you would like to use flank or skirt steak and can't find it ask your butcher if they can source it for you.
  • If using oyster blade remove the line of gristle running down the centre of the steak.
  • The fajita mix can be cooked on a flat barbeque plate.
  • Create a milder dish by omitting the cayenne pepper and green chilli.
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