MIXED FA­JITA PLAT­TER

Super Food Ideas - - THIS MONTH | GRILL THE GLOBE -

SERVES 6 PREP 20 MIN­UTES (PLUS 30 MIN­UTES REFRIGERATION) COOK 10 MIN­UTES

2 tea­spoons ground cumin 1 tea­spoon smoked pa­prika 1 tea­spoon gar­lic salt ½ tea­spoon Mex­i­can chilli powder 2 ta­ble­spoons ex­tra vir­gin olive oil 400g beef rump steak 400g chicken ten­der­loins 400g pork leg steaks 1 large red onion, cut into thin wedges 3 cap­sicums, thinly sliced (see notes) Olive oil cook­ing spray 12 flour tor­tillas Sour cream and lime wedges, to serve Bean Salsa 400g can kid­ney beans, drained, rinsed 2 medium toma­toes, seeded, finely chopped 1 long red chilli, finely chopped ¼ cup roughly chopped fresh co­rian­der leaves 1 ta­ble­spoon lime juice 1 ta­ble­spoon ex­tra vir­gin olive oil Gua­camole 1 large av­o­cado, roughly mashed 2 ta­ble­spoons finely chopped fresh co­rian­der leaves 1 ta­ble­spoon lime juice ½ red onion, finely chopped

1 Com­bine spices and oil in a bowl (see notes). Place beef, chicken and pork in sep­a­rate glass or ceramic bowls. Di­vide spice mix­ture among meat. Rub evenly over meat to coat. Re­frig­er­ate for 30 min­utes. 2 Mean­while, make Bean Salsa Com­bine all in­gre­di­ents in a bowl. Sea­son with salt and pep­per. 3 Make Gua­camole Com­bine all in­gre­di­ents in a bowl. Sea­son with salt and pep­per. 4 Pre­heat a greased bar­be­cue hot­plate and grill on medium-high. Cook beef, chicken and pork on grill for 3 to 4 min­utes each side or un­til chicken and pork are cooked through and beef is cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil. Stand for 5 min­utes to rest. Thinly slice. 5 Spray onion and cap­sicum with oil. Cook onion and cap­sicum on bar­be­cue hot­plate, turn­ing oc­ca­sion­ally, for 5 min­utes or un­til ten­der and lightly charred. Cook tor­tillas on grill for 30 sec­onds each side or un­til be­gin­ning to char. 6 Ar­range meat, onion and cap­sicum on a large serv­ing board. Serve with salsa, gua­camole, tor­tillas, sour cream and lime wedges. NU­TRI­TION: (per serve) 3531kj; 40.3g fat; 14.4g sat fat; 57.4g pro­tein; 58.2g carbs; 8.3g fi­bre; 152mg chol; 924mg sodium.

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