July 12, 2017
: 20 min
: 10 min
: 30 min
: Not Too Tricky
These juicy fajitas are always a favorite. There are so many topping options that'll dress them up- lettuce, sour cream, tomato, or avocado.
- 1 (500g or 1 lb) Rump steak
- 10 Flour tortillas
- 1 Onion (thinly sliced)
- 1 Green bell pepper (thinly sliced)
- 1 Red bell pepper (thinly sliced)
- 2 Jalapenos (use seeds to control spice)
- 6 Garlic cloves (minced)
- Shredded Cheese (Monterey Jack, Colby, etc.)
- 2 Tbsp Vegetable oil
- 1 bunch Cilantro (chop leaves and stems separately)
- ½ cup Orange Juice
- 1 Lime (juiced)
- Lime zest
- ¾ tsp Oregano
- ¾ tsp Cayenne pepper
- ¾ tsp Smoked paprika
- ¾ tsp Cumin
- 1 tsp Salt
- 1 tsp Black pepper
- 1 can of Refried beans (optional)
- Step 1 Slice rump steak into 1 cm wide strips and set in medium sized bowl. Mince 6 garlic cloves and 1 jalapeno and put in bowl. Add paprika, cayenne pepper, cumin, oregano, salt, pepper, orange juice, lime juice, a little bit of lime zest, and finely chopped cilantro stems (saving leaves for later). Mix together and set in fridge to marinate (Best to marinate 1-2 hours prior).
- Step 2 While the steak is marinating, thinly slice bell peppers, jalapeno, and onion into strips. Prepare the tortillas by smearing a bit of refried beans on each tortilla. Note: I use the refried beans as a barrier, so the marinade doesn’t weaken the tortilla.
- Step 3 Once the steak has marinated, set a skillet or pan to high heat. Drizzle vegetable oil and add marinated steak to pan.
- Step 4 After about 3 minutes, add all of the vegetables and stir frequently. After vegetables have cooked for a couple minutes (don’t overcook vegetables- they should be crunchy) turn off heat. Distribute meat and vegetable mixture to each tortilla and top with the chopped cilantro leaves. Enjoy with whichever toppings!