SKIRT STEAK FAJITAS WITH CHIMICHURRI

Sunday Tasmanian - Tassie Living - - DELICIOUS ON SUNDAY -

“Triple the recipe and feed a crowd”

SERVES 4

2 tsp each ground co­rian­der, smoked

pA­prikA (pi­men­ton) AnD DrieD oregAno ¼ Cup (60ml) ex­trA vir­gin olive oil 600g skirt steak, trimmed 2 red onions, sliced into wedges 1 red cap­sicum, sliced into 1cm strips 1 yel­low cap­sicum, sliced into 1cm strips 1 tbs red wine vine­gar 8 gluten-free corn tor­tillas, warmed Sour cream, av­o­cado, lime wedges, to serve

Chimichurri

1 bunch co­rian­der, leaves chopped

(80ml) Cup ex­trA vir­gin olive oil 2 tbs red wine vine­gar 1 red chilli, seeds re­moved, chopped 1 gar­lic clove, crushed Com­bine spices, oregano and 2 tbs olive oil in a shal­low dish. Sea­son well. Add steak, coat well and mar­i­nate for 20 min­utes.

For the chimichurri, com­bine in­gre­di­ents in a small bowl, sea­son and set aside.

Com­bine red onion and cap­sicum in a bowl, add re­main­ing olive oil, sea­son and toss to coat. Heat a bar­be­cue or grill pan to a high heat. Cook steak for 6-8 min­utes each side for medium-rare. Rest on a plate, loosely cov­ered with foil.

Heat a fry­pan over high heat and cook onion and cap­sicum for 3 min­utes, or un­til charred and ten­der. Deglaze with vine­gar.

Thinly slice steak. Di­vide onion mix­ture among warm tor­tillas, top with steak and driz­zle with chimichurri. Serve with sour cream, av­o­cado and lime wedges. NU­TRI­TION • 42G PRO­TEIN • 9G SAT FAT • 40G CARB • 9G SUG­ARS •110MG SODIUM • 745 CAL (3125KJ)

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