Beef fajitas

By Lucy Nunes

Serving size: Serves 6
Cuisine type: Mexican, Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low fat
Course: Lunch, Main
Favourite flavours: Beef, Easy recipes

Beef fajitas

INGREDIENTS

2 tablespoons tequila or rum
juice of 1 lime, plus extra juice to sprinkle
2 garlic cloves, crushed
1 tablespoon oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup coriander leaves, 1 tablespoon chopped
800g beef rump, cut into strips (see tip)
4 ripe tomatoes, diced
1 white onion, 1/2 diced, 1/2 sliced
2 avocados
2 capsicum, cut into large strips (see tip)
tortillas, to serve

METHOD

1. Combine tequila, lime juice, garlic, 1 teaspoon of oil, oregano, cumin and chopped coriander in a shallow bowl and season with pepper. Add beef and toss to coat. Refrigerate and marinate for 1 hour or overnight.

2. Combine tomato and diced onion in a small bowl and season to taste. Halve and stone avocado, then slice and sprinkle with extra lime juice.

3. Heat a barbecue on high. Drain beef and bring to room temperature. Meanwhile, toss capsicum and sliced onion in remaining oil and cook on a flat plate for 4 minutes, tossing frequently. Season beef with salt and cook for 2-3 minutes each side for rare, and 3-4 minutes each side for medium. Brush regularly with marinade. Stand for 2 minutes, then slice into thin strips. Toss through capsicum and serve with tomato mixture, avocado, tortillas and remaining coriander.