Beef Fajitas with Avocado and Pea Salsa |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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The homemade salsa makes this dish. I think you could also easily use chicken instead of beef. Ingredients:
250 g thick rump steak or 250 g sirloin steaks |
2 cloves garlic, minced |
salt and pepper |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon ground chili |
3 limes |
150 g frozen peas |
1 small red onion, finely chopped |
1 ripe but firm avocado, chopped |
4 ripe vine tomatoes, seeded and diced |
2 small red chilies or 2 small green chilies |
3 tablespoons chopped fresh coriander |
4 soft tortillas |
1 bunch watercress, to garnish |
tzatziki or greek yogurt, to garnish |
Directions:
1. Lay the steak out on a plate.
2. Sprinkle it with salt and pepper and smear half the garlic on both sides of the steak.
3. Mix together the cumin, coriander and chilli in a small bowl and spread it evenly over the steak with your fingers.
4. Leave the steak for 10-15 minutes, then squeeze one of the limes over the top.
5. Put a small pan of water on to boil, then add the peas.
6. Boil for a couple minutes, then drain and cool.
7. Meanwhile, in a small bowl squeeze the juice of one lime over the avocado.
8. Add the onion, remaining garlic, tomatoes and mix.
9. Trim and split the chillies, scrape away their seeds (unless you want to keep a few seeds for heat) and dice finely.
10. Add those to the avocado salsa, along with the cold peas and fresh coriander, and season with salt and pepper.
11. Cook the steak by heating a griddle pan until very hot.
12. Lay the steak in the pan, cook for two minutes, turn and repeat on the other side.
13. Continue until cooked as you like it, then let rest for a few minutes before slicing the steak thinly.
14. Fan the steak across a platter and edge the plate with watercress and lime wedges.
15. Serve with the salsa, tzatziki or yogurt, and the tortillas.
16. Let everyone roll their own for messy but fun eating!
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