Beef Fajitas

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef skirt steak

Chicken breast is leaner, while skirt steak is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides similar creaminess with fewer calories.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-bought tortillas

Lettuce wraps lower carbs, while store-bought options save time.

guacamole

🥗Healthier: avocado spread

💰Cheaper: mashed avocado

Mashed avocado is simpler and can be more cost-effective.

Introduce the dish and its history.

Gather ingredients: 250 grams of rump steak, an onion, a red bell pepper, an orange bell pepper, and a green bell pepper.

Prepare the marinade: juice a lime, add about the same quantity of extra virgin olive oil, minced garlic, deseeded and chopped chillies, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, a pinch of salt, and a grind of black pepper.

Mix the marinade ingredients together and coat the steak in it. Refrigerate for 1 to 4 hours, turning halfway through if possible.

Prepare salsa: chop tomatoes, a bit of red onion, chili, and cilantro. Add a squirt of tomato passata for juiciness and season with salt and pepper. Set aside to macerate.

Cut the onion into half moons and the bell peppers into strips.

Heat oil in a pan until smoking, then add the marinated steak and cook for 4 minutes on each side.

Remove the steak and tent it with foil on a warmed plate to rest.

In the same pan, add half of the prepared onion and cook until softened, about 5 minutes.

Add the bell peppers and the remaining marinade to the pan, cooking for 2-3 minutes.

Slice the rested steak diagonally and return it to the pan for about 1 minute to coat in the marinade.

Warm flour tortillas before serving.

Assemble the fajitas with steak, sautéed vegetables, raw peppers, salsa, crispy lettuce, sour cream, and grated cheese.

Cooking Techniques

Equipment Needed

Spice Level: