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Chilli-lime steak fajitas

  • 0:10 Prep
  • 0:15 Cook


  • 3 teaspoons Mexican chilli powder
  • 60ml (1/4 cup) lime juice
  • 600g lean beef rump steak
  • 85g (1/3 cup) extra light sour cream
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon drained pickled jalapeno chillies, finely chopped
  • 1 large red onion, halved, thickly sliced
  • 1 large red capsicum, seeded, cut into 1.5cm strips
  • 1 large yellow capsicum, seeded, cut into 1.5cm strips
  • 8 reduced-fat flour tortillas, warmed
  • Fresh coriander leaves, to serve


  • 1
    Combine chilli powder and 2 tablespoons lime juice in a bowl. Season with salt. Add steak. Toss to coat. Cover and marinate for 10 minutes. Combine the sour cream, chopped coriander and chilli in a bowl. Season.
  • 2
    Heat a large non-stick frying pan over high heat. Spray with canola oil. Cook the steak for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.
  • 3
    Meanwhile, heat a chargrill on high. Place onion in a bowl. Spray with oil. Toss to combine. Cook, turning, for 5-7 minutes or until lightly charred. Transfer to a bowl. Spray the capsicum with oil. Cook, turning, for 5-7 minutes or until lightly charred. Add to the bowl.
  • 4
    Thinly slice the steak. Divide tortillas among plates. Top with steak, onion mixture, sour cream mixture and coriander leaves. Fold to enclose.

Source: taste.com.au


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