BARBECUED FAJITA STEAK

Barbecued fajita steak image

If you have time the day before, marinate the meat overnight, then, when you're ready, light the barbie and get cooking...

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 13m

Number Of Ingredients 10

Ingredients

4 beef steaks, preferably rib-eye, approx 250g/9oz each
8 flour tortillas , plus all the side dishes, to serve
150ml pot soured cream (optional)
juice 6 limes
2 tbsp olive oil
4 garlic cloves , crushed
2 tsp dried oregano
4 tsp ground cumin
2 tsp freshly ground black pepper
small bunch coriander , finely chopped

Steps:

Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!

Nutrition Facts : Calories 543 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 54 grams protein, Sodium 0.33 milligram of sodium