Beef Fajitas

Ingredients 

• 250g beef rump steak

• 2 teaspoons lime juice

• 1 tablespoon olive oil

• 1 teaspoon Mexican chilli powder

• ½ garlic clove, crushed

• ½ red capsicum, thinly sliced

• ½ yellow capsicum, thinly sliced

• ½ red onion, extra, halved, thinly sliced

• 60g sour cream

GUACAMOLE

• ½  avocado, stoned, flesh removed

• ¼ red onion, finely chopped

• ½ tomato, finely chopped

• 1 tablespoon lime juice

• 1 tablespoon coriander, finely chopped

TORTILLA

• 1 cup plain flour

• ¼ teaspoon salt

• ½ teaspoon baking powder

• ½ tablespoon olive oil

• 140ml water

Method

• Combine flour, salt and baking powder together in a bowl. Mix in the oil with your fingers until the flour resembles breadcrumbs. Slowly add the water and combine until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 4 equal pieces and roll each piece into a ball.

• Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. 

• Heat 1 tablespoon oil into a hot frypan then cook tortilla until bubbly and golden; flip and continue cooking until golden on the other side.

• Meanwhile,slice steak thinly and place in a bowl. Combine lime juice, oil, chilli powder and garlic in a small jug and season with salt and pepper. Pour over steak and turn to coat. Cover and set aside for 10 minutes to marinate.

• To make guacamole, place avocado in another bowl. Mash with a fork then add lime juice, red onion, tomato, salt and pepper and coriander. Stir to combine.

• Heat 1 tablespoon oil in a frypan over high heat. Chargrill steak on high heat for 1 minute. Transfer to a plate & cover with foil. Set aside for 5 mins to rest.

• Heat another tablespoon of oil in the same frying pan. Add sliced capsicum and onion and cook, stirring, for 3 mins or until tender. Transfer to a plate.

• Serve tortillas topped with avocado mixture, capsicum and onion, beef, a dollop of sour cream.