Steak Fajitas

A mexican treat for all the family from Rachel Allen's Everyday Kitchen

Ingredients


  • 1–2 flank or skirt steaks (about 400g/14oz in total)
  • 1–2 tbsp olive oil
  • 8 x 20 cm (8in) diameter wheat-flour tortillas
  • for the marinade:
  • juice of 1 lime
  • 2 tblsp olive oil
  • 2 cloves garlic, peeled and crushed or finely grated
  • 1 tsp freshly ground cumin
  • 1 tsp freshly ground coriander
  • 1 fresh green chilli pepper, deseeded (optional) and finely chopped
  • handful of fresh coriander (leaves and small stems), chopped
  • for the refried black beans
  • 50 g (2oz) butter
  • 1 large red onion, peeled and finely chopped
  • 2–4 cloves of garlic, peeled and very finely chopped
  • 1 fresh red chilli pepper, deseeded (optional) finely chopped
  • 1 tsp freshly ground cumin
  • 1 x 400g tin of black or pinto beans, drained and rinsed, or 125g (41/2oz) dried beans, soaked and cooked
  • 75 ml (3fl oz) vegetable or chicken stock or water
  • salt and freshly ground black pepper
  • for the guacamole:
  • 2 ripe avocados, peeled, stones removed and flesh mashed
  • 2 tblsp chopped coriander
  • 1 large clove of garlic, peeled and crushed or finely grated
  • 1/2 fresh red chilli pepper, deseeded (optional) and finely chopped
  • 2 tblsp olive oil
  • 2 tblsp lime or lemon juice
  • for the tomato salsa:
  • 200g (7oz) cherry tomatoes, quartered, or good-quality large ripe tomatoes, cut into roughly 1cm (1/2in) chunks
  • 1/2 red onion, peeled and finely chopped
  • 1/4–1/2 cucumber, finely chopped
  • good squeeze of lime or lemon juice
  • 2 tblsp chopped coriander
  • 175 g (6oz) cheddar cheese, grated
  • 250 g (9oz) sour cream or crème fraîche

Method

  1. Mix together all the ingredients for the marinade in a shallow bowl, then add the steak and coat in the mixture. Cover and place in the fridge for at least an hour, or up to 3 hours.
  2. Shortly before the steak has finished marinating, prepare the refried black beans. Melt the butter in a wide saucepan or frying pan on a medium heat, then add the onion, garlic, chilli and cumin. Gently fry for 6–8 minutes or until soft and slightly golden around the edges. Tip the cooked beans into the pan and continue to cook the mixture, uncovered, for 3 minutes or until heated through.
  3. Using a potato masher or fork, mash the bean mixture, keeping it chunky and not too smooth. Pour in the stock, then bring to a simmer and cook for 4–5 minutes, uncovered, until the mixture is quite thick. Season to taste with salt and pepper and keep in the pan until you’re ready to serve, reheating if necessary.
  4. When the steak has finished marinating, place a griddle pan or a frying pan on a high heat for about 5 minutes to heat up. Add the olive oil to the pan, then add the steak with any marinade coating it. Season with salt and pepper and cook for just a few minutes on each side, depending on how rare you like your meat. When you turn the steak over, season the other side with salt and pepper too. Remove from the heat and allow to rest for 5 minutes before cutting into slices about 5mm (1/4in) thick.
  5. Meanwhile, mix together all the ingredients for the guacamole in a bowl, seasoning with salt and pepper to taste.
  6. In a separate bowl, mix together all the ingredients for the tomato salsa, seasoning with salt and pepper.
  7. Divide the steak slices between the tortillas, adding a spoonful of refried black beans, tomato salsa and guacamole to each, along with a dollop of sour cream and a sprinkling of grated cheese. Fold the bottom edge of each tortilla to overlap the filling by 3–4cm (11/4–11/2in) and fold in the sides to overlap in the centre, then place two completed fajitas on each plate to serve. Alternatively, place the tortillas, steak slices and other accompaniments in separate serving dishes and let people assemble the fajitas themselves.




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