- 4 x La Banderita flour Fajita 6" tortillas
- 2 tbs. olive oil
- 1 large red onion, cut into 8 wedges
- 1 red capsicum and 1 green capsicum, sliced
- 2 x 300g rump steaks
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- Salt and pepper
- Guacamole and pico de gallo, to serve
- Tabasco, to serve
- Lime, serve
Remove steak from fridge at least 30-60 minutes before cooking.
Heat a BBQ or grill pan over a high heat. Place the onion, capsicum, oregano, coriander, 1 tablespoon of olive oil and salt and pepper in a bowl and toss to coat vegetable well. Place on the grill and cook for 5-6 minutes or until slightly charred. Place in a bowl and keep warm.
Oil the steaks and season with salt and pepper. Cook on for 3-4 minutes on each side, depending on how you like you steak cooked. Rest for 3-4 minutes.
Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Keep warm in a clean towel.
Thinly slice the steak against the grain. Serve with the charred vegetables, a good squeeze of lime and an extra splash of olive oil, along with guacamole, pico de gallo, tobasco and warm the tortillas.