Perfect Beef Fajitas

AuthorBen WatsonCategory,

We've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these fajitas to another level. Pineapple is a well known tenderiser but over an extended period the juice of that and the lime will end up pickling and eventually drying out the meat. I'd suggest adding them an hour or so before cooking.

Yields1 Serving
 75 ml lime juice
 75 ml unsweetened pineapple juice
 2 tbsp Worcestershire sauce
 3 tbsp olive oil
 1 tbsp garlic, minced
 2 tsp ground cumin
 2 tsp chilli powder
 1 tsp smoked paprika
 0.50 tsp red pepper flakes (or more to taste)
 1 tsp salt
 0.50 tsp black pepper
 2 tbsp chopped coriander, heaped
 750 g top rump or topside in two thick slices
 2 medium white onions, sliced
 1 large poblano (mild) type chilli, ribs and seeds removed, sliced
 23 red, green or yellow peppers
1

Combine the ingredients for the marinade in a large, shallow bowl. Give it a taste, check seasonings and adjust to preference. Coat the steak with the marinade and let it sit, covered, in the refrigerator for an hour or so.

2

Set a large, heavy duty frying pan over high heat and allow to get hot for a couple of minutes. Add the steak to the pan and fry on each side for about three minutes. If the pan becomes too hot, reduce to a medium high heat .

3

Remove the steak from the pan and allow to rest for several minutes, tented with a piece of foil. Slice the meat against the grain, at an angle, into thin strips.

4

Add the remaining tbsp of oil to the pan over a high heat, add in the onions, poblano and peppers. Let the veg begin to sizzle, tossing as necessary. Cook for a total of 2-3 minutes (longer of you prefer them softer) season with a pinch of salt and pepper. If your pan is small, cook the vegetables in a few batches so that they don't steam.

5

Serve in tortillas or on rice bowls with your favourite toppings.

Ingredients

 75 ml lime juice
 75 ml unsweetened pineapple juice
 2 tbsp Worcestershire sauce
 3 tbsp olive oil
 1 tbsp garlic, minced
 2 tsp ground cumin
 2 tsp chilli powder
 1 tsp smoked paprika
 0.50 tsp red pepper flakes (or more to taste)
 1 tsp salt
 0.50 tsp black pepper
 2 tbsp chopped coriander, heaped
 750 g top rump or topside in two thick slices
 2 medium white onions, sliced
 1 large poblano (mild) type chilli, ribs and seeds removed, sliced
 23 red, green or yellow peppers

Directions

1

Combine the ingredients for the marinade in a large, shallow bowl. Give it a taste, check seasonings and adjust to preference. Coat the steak with the marinade and let it sit, covered, in the refrigerator for an hour or so.

2

Set a large, heavy duty frying pan over high heat and allow to get hot for a couple of minutes. Add the steak to the pan and fry on each side for about three minutes. If the pan becomes too hot, reduce to a medium high heat .

3

Remove the steak from the pan and allow to rest for several minutes, tented with a piece of foil. Slice the meat against the grain, at an angle, into thin strips.

4

Add the remaining tbsp of oil to the pan over a high heat, add in the onions, poblano and peppers. Let the veg begin to sizzle, tossing as necessary. Cook for a total of 2-3 minutes (longer of you prefer them softer) season with a pinch of salt and pepper. If your pan is small, cook the vegetables in a few batches so that they don't steam.

5

Serve in tortillas or on rice bowls with your favourite toppings.

Perfect Beef Fajitas
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