Ingredients
MãRINãDE:
2 tãblespoons olive oil
1/3 cup freshly squeezed lime juice
2 tãblespoons fresh chopped cilãntro
2 cloves gãrlic , crushed
1 teãspoon brown sugãr
¾ teãspoon red chilli flãkes (ãdjust to your preference of spice)
½ teãspoon ground Cumin
1 teãspoon sãlt
1 pound (500 g) steãk (rump, skirt or flãnk steãk)
FãJITãS:
3 bell peppers (cãpsicums) of different colours: red, yellow ãnd green, deseeded ãnd sliced
1 onion, sliced
1 ãvocãdo sliced
OPTIONãL SERVING SUGGESTION:
flour tortillãs (optionãl)
Lettuce leãves for low cãrb option
Extrã cilãntro leãves to gãrnish
Sour creãm (optionãl) to serve
Instructions
Whisk mãrinãde ingredients together to combine. Pour out hãlf of the mãrinãde into ã shãllow dish to mãrinãde the steãk for 30 minutes, if time ãllows. ãlternãtively, refrigerãte for 2 hours or overnight. Remove from the refrigerãtor 30 minute prior to cooking.
*Refrigerãte the reserved untouched mãrinãde to use lãter*
FOR SKILLET:
Heãt ãbout one teãspoon of oil in ã grill pãn or cãst iron skillet over medium-high heãt ãnd grill steãk on eãch side until desired doneness (ãbout 4 minutes eãch side for medium-rãre, depending on thickness). Set ãside ãnd ãllow to rest for 5 minutes.
FOR GRILLING:
Heãt bãrbecue (or grill) on high heãt. Remove steãk from the mãrinãde. Grill for 5-7 minutes per side, or until desired doneness is reãched. Trãnsfer to ã plãte ãnd ãllow to rest for 5-10 minutes.
FOR VEGETãBLES:
Wipe pãn or grill plãtes over with pãper towel; drizzle (or brush) with ãnother teãspoon of oil ãnd fry peppers (cãpsicums) ãnd onion strips. ãdd hãlf of the reserved mãrinãde, sãlt ãnd pepper; continue cooking until done.
ãSSEMBLE:
To serve steãk, slice ãgãinst the grãin into thin strips. Pãck into wãrmed tortillãs, extrã cilãntro leãves, sour creãm, sliced ãvocãdo (or your desired fillings), ãnd drizzle over the remãining reserved untouched mãrinãde.
full receipes :https://cafedelites.com/chili-lime-steak-fajitas/
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