HOW TO PREPARE BLACK ANGUS STEAK FAJITAS!
AUSTRALIAN PREMIUM BLACK ANGUS STRIPLOIN STEAK (SIRLOIN, MS 2+, ~2.5CM THICKNESS, 400G)
Preparation Time: 30 mins / Cook Time: 10 mins / Serving: 4
1 x AUSTRALIAN PREMIUM BLACK ANGUS STRIPLOIN STEAK (SIRLOIN, MS 2+, ~2.5CM THICKNESS, 400G) cut into thin strips
1½ tbsp extra virgin or sunflower oil
2 yellow peppers, deseeded and thinly sliced
2 red peppers, deseeded and thinly sliced
2 red onions, cut into thin wedges
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
400g tin red kidney beans, drained and rinsed
200g/7oz cherry tomatoes, halved
1 long red chilli, finely chopped, or ½ tsp dried chilli flakes
25g/1oz fresh coriander, chopped, plus extra to garnish
lime wedges, for squeezing
4 x 40g/1½oz white or wholemeal flour tortillas, warmed, to serve
2 Little Gem lettuces, trimmed and shredded, to serve
6 tbsp natural yoghurt, to serve
sea salt and freshly ground black pepper
1. Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan & stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside & return the pan to the heat.
2. Add the remaining oil, peppers & red onions to the pan & stir-fry for 5–6 minutes, or until only just softened. Add the cumin, coriander & paprika. Season with salt & pepper & cook for 30 seconds, then stir in the beans, cherry tomatoes & cooked beef. Cook for 2–3 minutes, or until the beans & beef are hot.
3. Stir in the chilli & season with salt & pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander & add a squeeze of lime. Toss lightly.
4. Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing.