Beef fajitas with tomato, avocado and coriander salsa

Serves

Prep Time

Cook Time

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

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.

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.