Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Steak Fajitas

Steak Fajitas

Using skirt steak, these juicy steak fajitas are dripping with flavour, served with sizzling peppers and a delicious, fresh pico de gallo salsa

Difficulty:
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 6
Steak Fajitas Image 1

Ingredients

  • 450g Skirt steak, trimmed

For the marinade 

  • 2 Garlic cloves, peeled and finely chopped
  • 4tbsp Rapeseed or olive oil
  • 2 Medium limes, juiced
  • Salt and freshly milled black pepper to season 
  • 1tbsp Chilli powder or dried chilli flakes 
  • 2tsp Ground cumin 
  • 4tbsp Light soy sauce
  • 2tbsp Brown sugar
  • 3 Large peppers (red, yellow and green), deseeded and thinly sliced
  • 1 Large red onion, peeled and thinly sliced
  • 6-8 Corn or flour tortillas

For the Pico de Gallo Salsa

  • 225g Ripe tomatoes, diced
  • 1 Small red onion, peeled and finely diced
  • 1 Red chilli, deseeded and finely chopped
  • 4tbsp Coriander leaves, freshly chopped
  • Half Lime, juiced
  • Salt

To Garnish

  • Guacamole
  • Sour cream
  • Fresh coriander leaves
  • Shredded iceberg lettuce

 

Method

  1. For the marinade: mix all the marinade ingredients together (except the peppers, onions and tortillas).Transfer half the marinade into a double-lined plastic food bag. Add the beef, seal and marinate in the fridge for at least 2 hours or, if time allows, overnight. Toss the vegetables in the remaining marinade, transfer to a second plastic food bag, seal and chill until required.
  2. For the pico de gallo: in a bowl, mix all the ingredients together, cover and set aside.
  3. Heat a non-stick griddle pan until hot. Cook the steak for 4-5 minutes on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 minutes.
  4. Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 minutes until the vegetables start to lightly char. Transfer to a large plate with any juices from the pan.
  5. Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.

 

 

Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk

 


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