- 2 beef rump steaks
- 6 small flour tortillas
- 1 taco seasoning sachet
- 1 avocado
- 1 green capsicum
- 1 tomato
- 1 long red chilli
- 1 red onion
- 1 coriander bunch
Pantry staples: Cooking oil, salt
Allergens: Wheat, gluten, soy, garlic, onion
Chef's note: Fajitas are said to have originated from the Mexicans living in Texas.
1. Prepare the ingredients
Wash the vegetables. Slice capsicum into 1cm slices. Slice half of the onion into 1cm slice and finely chop the remaining. Finely chop half of the coriander. Pick the remaining coriander leaves. Chop the tomato into a small dice. Finely chop the chilli. Halve the avocado and remove the seed.
2. Make the salsa
Combine the tomato, chopped coriander and half of the chopped onion in a bowl with a pinch of salt and a splash of vinegar. Mix well. Place into a serving bowl.
3. Make the guacamole
Spoon the avocado into a bowl with the remaining chopped onion. Add a pinch of salt and a splash of vinegar. Mix well. Place into a serving bowl.
4. Cook the beef
Heat a splash of cooking oil in a frying pan over high heat. Sprinkle the taco seasoning over the beef. Cook the beef for 2 minutes on each side or until cooked to your liking. Remove from the heat. Rest for 5 minutes.
5. Cook the vegetables
Add the sliced onion and capsicums to the same frying pan. Cook for 2 minutes or until softened slightly.
6. Warm the tortillas
Heat and soften the tortillas directly over a gas flame or in a frying pan. Keep warm by wrapping in a tea towel or in a low oven.
7. Slice the steak
After the steak has rested, cut into thin slices and place in a serving bowl.
8. To serve
Place the cooked onion and capsicum into a serving bowl, sprinkle with coriander leaves and add chilli to taste. Serve with the sliced beef, warm tortillas, salsa and the guacamole.