Dish 21 - Coriander & Lime Steak Fajitas

Coriander & Lime Steak Fajitas
Serves 4; Prep Time: 20min + 2hr marinating; Cooking Time: 15 min

Ingredients:

1/4 cup olive oil
1 Tbsp lime juice
1/2 tsp ground cumin
1/8 tsp red chilli pepper flakes
1 Tbsp roughly chopped coriander
500g oyster blade steak, trimmed of excess fat and pounded to 1/2cm thin
Salt & pepper
8 small flour tortillas
1 tsp + 1 Tbsp olive oil, extra
1 medium brown onion, thinly sliced
2 red capsicum, thinly sliced
2 garlic cloves, finely chopped

Method:

1. Mix 1/4 cup oil, lime juice, cumin, chilli pepper flakes and chopped coriander in medium mixing bowl. Place steak in a large non-reactive baking dish and sprinkle both sides with salt and pepper. Drizzle marinade over steak, cover with plastic and refrigerate for 2 hours.
2. Remove steak from refrigerator and transfer to a cutting board. Cut steak into 1/2cm strips on an angle.
3. Preheat oven to 180oC. Wrap stacked flour tortillas in foil and heat in oven for 10 to 15 minutes or until hot.
4. While the tortillas are warming, place large saute pan over high heat and add 1 tsp oil.
5. When pan begins to smoke, add beef and cook for 3-4 minutes, stirring occasionally, until nicely browned. Remove steak from pan and transfer to a plate.
6. Return same pan to heat and add 1 Tbsp oil. Add onions, capsicum and garlic, and cook 2-3 minutes or until onions have caramelised a bit and capsicum has softened. Season to taste with salt and pepper.
7. Add beef back to pan and toss to combine.
8. Remove tortillas from oven and place covered on large plate.
9. To make fajitas, divide the steak mixture between each tortilla and serve.
   

Serving Suggestion: Top each fajita with a little sour cream and garnish with extra coriander leaves.

Recipe Source: Coles locals supermarket catalogue