Mexican Beef & Tenderstem Fajitas
Featuring a Mexican mildly spiced steak, a Tenderstem stir fry filling, with salsa, guacamole & cheese to add to flavour.
- For the filling:
- 3 tbsp olive oil
- 3 cloves of crushed garlic
- 2 or 3 tsp ground cumin
- 1 or 2 tsp paprika
- A pinch or two of chilli powder, to taste (optional)
- 1 tsp of caster sugar
- 2 rump steaks, about 500-600g in total
- 300g Tenderstem, each stem cut into 3
- 1 onion, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- For the guacamole:
- 2 ripe avocados
- 1 or 2 garlic cloves, crushed
- 1 tbsp sour cream
- Half a lime
- Salt and freshly ground black pepper
- For the salsa:
- 150g cherry tomatoes, finely chopped
- 1 small bunch of coriander, leaves and fine stalks finely chopped
- Juice of one lime
- 1 red chilli, deseeded and finely chopped (optional)
- 1 clove of crushed garlic
- 1 tsp caster sugar
- To serve:
- A handful of grated cheddar cheese
- 2 or 3 tbsp of sour cream
- 6 to 8 tortilla wraps, warmed in the microwave or oven
- Mix the olive oil, garlic, cumin, paprika, chilli and sugar in a small bowl. Use half to brush over both sides of the steaks. Add the Tenderstem, onion, red and yellow peppers to a mixing bowl and stir through the other half of the marinade. Set aside for 15 minutes whilst you make the guacamole and salsa.
- Make the guacamole by slicing the avocados in half and removing the stone. Scoope out the flesh and mash with a fork in a small bowl. Stir through the garlic, sour cream and lime juice. Season to taste with salt and freshly ground black pepper.
- Make the salsa by mixing the tomatoes, coriander, lime juice, chilli (if using) garlic and sugar.
- When you are ready to eat, place a large frying pan over a high heat. When it is hot, add a drizzle of olive oil and let it heat for a few seconds before adding both steaks. Cook for two to four minutes on each side, depending on how well done you like your steak. Set aside on a plate and cover loosely with foil to keep warm.
- Add the vegetables to the frying pan, season with a little salt and pepper to taste and stir fry over a high heat for around five minutes until they are cooked but still with plenty of bite. Turn off the heat.
- Slice the steaks thinly across the grain and return to the pan, stirring briefly to mix together before tipping into a warmed serving dish. Serve the filling, salsa, guacamole, cheese and sour cream in separate bowls at the table for everyone to build their own wrap.