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Beef Steak Fajitas
Yield: 4
| prepMince garlic cloves | ||||||
| 1 lb / 500 g beef steak (rump or skirt) | Marinate beef 2 hr to overnight | Rest at room temperature 30 min | Pat dry & coat with oil | Sear beef on high heat to desired doneness | Rest beef loosely covered | Slice beef against grain & serve |
| 4 tbsp / 60 ml orange juice, fresh | ||||||
| 2 tbsp lime juice | ||||||
| 2 garlic cloves, minced | ||||||
| 1/2 tsp cumin powder | ||||||
| 1/2 tsp coriander powder | ||||||
| 1/2 tsp onion powder | ||||||
| 1 tsp chipotle powder | ||||||
| 1/2 tsp salt | ||||||
| Black pepper | ||||||
| 2–3 tbsp / 30–45 ml oil, divided | ||||||
| 1 large onion, halved and sliced | Sauté onion until soft & charred | |||||
| Salt and pepper | ||||||
| 2 bell peppers, sliced | Sauté bell peppers until charred | |||||
| 12 small tortillas | ||||||
| Avocado | ||||||
| Cilantro | ||||||
| Sour cream | ||||||
| Lime wedges | ||||||
| Tomatoes, sliced or Pico de gallo | ||||||
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