Yucatan beef fajitas

Prep 10 mins Cook 15 mins Serves 4

400g skirt steak, finely sliced across the grain; or thinly sliced beef such as schnitzel

3 Tbsp Mexican spice mix

2 Tbsp neutral oil

2 onions, halved and cut into very thin wedges

2 red peppers, cut into thin strips

MEXICAN SIDE SALAD

6 tomatoes, chopped

1 just-ripe avocado, chopped

½ green pepper, finely sliced

¼ red onion, finely sliced

2 Tbsp extra virgin olive oil

Salt and ground black pepper, to taste A splash of hot sauce (optional)

TO SERVE 8 tortillas, heated Iceberg lettuce, cut into wedges Guacamole or mashed avocado (optional)

Stir beef and spice mix together and set aside.

To make the salad, combine all ingredients in a bowl.

Heat 1 Tbsp of the oil on a barbecue hot plate or in a heavy-based frying pan and cook onions and peppers until they are very soft and starting to brown (about 10 minutes).

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Move to one side of the plate or pan, increase heat to high, add the remaining oil and stir-fry the beef for about 1 minute (you may need to lift out the onions and peppers or cook the beef in two batches if you don’t have enough room).

Toss to combine the beef, onions and peppers and pile on to a serving platter. Serve with tortillas, lettuce and avocado, if using, so people can build their own fajitas. Serve salad on the side.