1 ½ tbsp Extra virgin olive oil
2 red onions, cut into thin slices
2 red peppers, deseeded and thinly sliced
2 yellow peppers, deseeded and thinly sliced
1 tsp smoked organic paprika
1 tsp ground coriander
1 tsp ground cumin
400g red kidney beans, drained and rinsed
200g cherry tomatoes, halved
1 red chilli, finely chopped
25g fresh coriander, chopped
Lime wedges for squeezing
4 large tortillas, (white flour of Gluten-Free), warmed
Sea salt and freshly ground black pepper
50g cheddar cheese, grated
For the salsa
4 large tomatoes, finely chopped
1 cloves of garlic, chopped
½ white or red onion, finely chopped
1 red chilli, seeds removed, finely chopped
Small splash of white wine vinegar
½ lime, juice only
½ bunch of coriander, roughly chopped
For the guacamole
½ large tomato, finely chopped
1 ½ avocado, riper the better!
Juice of 1 lime
½ red onion, finely chopped
½ red chilli, deseeded and finely chopped
Handful of coriander, roughly chopped
1 - Start by making the tangy tomato salsa, combine the tomatoes, onion of choice, garlic, chilli, white wine vinegar, lime juice and coriander in a bowl. Stir, cover and refrigerate for later, the longer you leave your salsa the more time the flavours have to develop.
2 – Heat ½ teaspoon of olive oil in a frying pan, season the steak strips with fresh ground black pepper and add to the pan. Fry the beef until lightly browned but not cook through. Remove from the pan and set aside to finish cooking later.
3 – To the same frying pan add 1 tbsp of olive oil, peppers and red onions, cook until they start to soften and brown on the edges. Whilst the onion and pepper mix is cooking, make a start on the guacamole.
4 - For the guacamole, halve the avocados, remove the stones and scoop out the flesh with a spoon, add to a bowl. Add the chopped tomato, lime juice, coriander, red onion and chilli to the avocado and season with salt and pepper. Roughly mash everything together with a fork, set aside.
5 – To the onions and peppers mix add the cumin, coriander and paprika, season with salt and pepper and cook for 30 seconds ensuring the veggies are fully coated with the spice mix. Stir in the beans, cherry tomatoes and cooked beef. Cook for 2-3 minutes, making sure the beef and beans are hot.
6 – Stir in the chilli and season with salt and pepper. Remove from the heat, add a squeeze of zesty lime and sprinkle with coriander.
7 – Divide between the warmed tortillas, top with the tangy salsa, guacamole, sour cream and grated cheese.
FREQUENTLY ASKED FAJITAS QUESTIONS:
At Coombe Farm Organic we recommend using organic beef skirt steak or organic beef rump steak. Both cuts of steak are very flavoursome, with skirt steak being tender and can be cooked well done for those that prefer, without getting tough and chewy.
Cut from the collection of muscles in the hindquarters of the beef carcass, Coombe Farm Organic's rump steak is a richly flavoured and distinctive steak. The combination of hard-working muscles and their connective tissue gives our rump steak satisfying substance. This is a meaty cut that's open-textured and robust, delicious on its own but well able to stand up to rich sauces. A fine marbling of fat melts into the meat on cooking to guarantee succulence and impart even more flavour.
Unfussy cooking is ideal to get the most from your rump steak. Sizzle over white-hot coals, under a searing grill or in a blistering griddle pan. A minute or two in a hot pan will be sufficient for rare or medium rare. After a 5 minute rest wrapped in foil, it'll be done to perfection. Serve with creamy gratin potatoes and a hot pink peppercorn sauce, with a glass of Malbec to hand.
Beef skirt steak is an under-rated cut that's seen as being a bit less, well, glamorous when compared to other steak cuts. Here at Coombe Farm Organic, we urge you to think again about this very special piece of meat – it's got a lot more to offer than you might think. Beef skirt is a long, thin internal muscle that does the job of operating the beef animal's diaphragm. That means it's in charge of breathing, so it's certainly a hard worker. This hard work translates into the really intense beefy flavour and an open-grained texture that gives the skirt steak a bit of stretch. Forget what you've heard about this being a tough cut. It does have a bit of bite, but that's to its advantage – making it a really satisfying steak when cooked quickly and left pink and juicy inside.
At Coombe Farm Organic we love to serve our beef steak fajitas with homemade tangy tomato salsa, sour cream, guacamole and grated cheese. Other sides that are popular include, spicy Mexican rice, quinoa, corn on the cob with melted butter or a crisp salad.