Steak Fajitas

We’ve had some good successes with chicken fajitas before, but our previous attempt at steak fajitas didn’t turn out that well. So we decided to try again and attempt to get it right. And, after all the meat-free dinners we’ve had recently (we decided that fish doesn’t count as meat), we needed some steak.

Kerri bought some really good rump steak from our local butcher, cut it into strips and marinated it in lime juice, garlic, chilli and coriander for about an hour. We fried these strips until they were medium and set them aside. Then we heated some oil and added some more garlic, some chilli, some cumin, some coriander and a dash of cinnamon (not traditional Mexican, but it was a suggestion by a friend who makes really good fajitas). Then we added the sliced peppers and red onion and stir fried until they were just softening, adding a splash of water along the way. Added the steak slices back into the vegetables, stirred them together and then served on a plate to be wrapped up in tortillas.

This was much more successful than our previous attempt at steak fajitas, with the steak strips remaining tender and having a decent depth of flavour both from being good quality steak and from having marinated for an hour. The spicing was just right too. Certainly a good comeback to carniverousnous.