Steak Fajitas

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

Make this with

Soft Taco

Fajita

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Remove steak from fridge at least 30-60 minutes before cooking.

Step 2

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.

Step 3

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.

Step 4

Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Keep warm in a clean towel.

Step 5

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.