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How to make Beef fajitas with avocado, fetta and pickled onion

Yield = 4
Prep time: 12:25
Cook time: 0:15
Total time: 12:40

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup lime juice
  • 2 tablespoons fresh oregano leaves, roughly chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 700g beef rump steak
  • 1 large green capsicum, thickly sliced
  • 8 flour tortillas
  • 1 large avocado, sliced
  • 50g fetta, crumbled
  • 1/4 cup fresh coriander leaves
  • 2 tablespoons lime juice, extra
  • Tabasco sauce, to taste
  • 1/2 cup pickled red onion, drained
  • Lime wedges, to serve

Method

  • Step 1 Combine oil, juice, oregano, garlic, cumin and chilli in a shallow glass or ceramic dish. Add beef. Rub to coat. Cover. Refrigerate for 2 hours or overnight if time permits.
  • Step 2 Heat a greased chargrill pan over medium-high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
  • Step 3 Meanwhile, add capsicum to chargrill pan. Cook, tossing, for 5 minutes or until tender. Transfer to a serving bowl. Cover to keep warm.
  • Step 4 Cook tortillas, 1 at a time, in a large frying pan over medium-high heat for 20 seconds each side or until heated through. Place on a plate. Cover to keep warm.
  • Step 5 Place avocado on a plate. Sprinkle with fetta and coriander leaves. Combine extra lime juice and Tabasco in a jug. Drizzle over avocado. Season. Slice beef. Fill tortillas with beef, capsicum, avocado mixture and pickled red onion. Serve with lime wedges.