Beef fajitas with avocado and sweetcorn salsa
- July 2016
- Serves 4
- Hands-on time 30 min
Forget Friday night takeaways – this beef fajitas recipe takes just 30 minutes to make and will feed the whole family.
- 30.2g (7.9g saturated)
- 51.5g (12g sugars)
- 2 tbsp olive oil
- 2 x 250g British free-range rump steaks
- 4 red peppers, sliced
- 2 onions, sliced
- 2 garlic cloves, finely chopped
- 1 tbsp fajita seasoning
- 2 ripe avocados
- 100g sweetcorn kernels, sliced off the cob, blanched (or tinned, rinsed and drained)
- Juice 1 lime, plus wedges or squeezing
- 4-8 flour tortillas (depending on size)
- Roughly chopped fresh coriander, grated cheddar and soured cream (optional)
- Heat a frying pan over a high heat until smoking hot. Brush 1 tbsp olive oil over both sides of the steaks and season with salt and pepper. Fry the steaks for 2½ minutes on each side (for medium rare). Remove the steaks to a board and allow to rest, loosely covered with foil.
- Add the remaining oil to the pan and fry the peppers, onions and garlic for 5-7 minutes, stirring often. Add the fajita seasoning for the final minutes and cook until the vegetables are tender but still with bite, then remove from the heat.
- Slice the steak into 1cm strips. Put the avocados into a small bowl and mash with a fork to a rough paste. Mix in the sweetcorn and lime juice. Put the tortillas on 4 plates and divide the vegetables and meat among them. Serve with the avocado and sweetcorn salsa and lime wedges to squeeze over, with chopped coriander, grated cheddar and a dollop of soured cream if you like.
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