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Quick steak fajitas with pickled red onions

Name: Quick steak fajitas with pickled red onions
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 2 red onions; 2 limes, plus extra for wedges; 1 tsp sugar; 2 small red peppers; 2 drizzles olive oil; ½ -1 tbsp Cajun seasoning; 3 large (200-220g each) British rump steaks; Tortilla wraps, sliced avocado, soured cream, curly spring onions (see tips) and lime wedges to serve, if you like

Easy
October 2014

Easy
October 2014

Test kitchen approved

Serves 4
Hands-on time 20 min

Easy, colourful and fresh, this steak fajita recipe uses Cajun seasoning and is finished off with soured cream and avocado.

Nutrition: per serving

Calories: 294kcals
Fat: 12.2g fat (3.4g saturated)
Protein: 34.7g protein
Carbohydrates: 11.3g carbs (9g sugars)
Fibre: 3.1g fibre
Salt: 0.6g salt

Nutrition: per serving

Calories: 294kcals
Fat: 12.2g fat (3.4g saturated)
Protein: 34.7g protein
Carbohydrates: 11.3g carbs (9g sugars)
Fibre: 3.1g fibre
Salt: 0.6g salt

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Ingredients

2 red onions
2 limes, plus extra for wedges
1 tsp sugar
2 small red peppers
2 drizzles olive oil
½ -1 tbsp Cajun seasoning
3 large (200-220g each) British rump steaks
Tortilla wraps, sliced avocado, soured cream, curly spring onions (see tips) and lime wedges to serve, if you like

Method

Slice 1 red onion thinly and put in a shallow glass/ceramic bowl with the juice from the 2 limes, sugar and plenty of salt. Toss and chill for 15 minutes.
Meanwhile, slice the other red onion and the peppers, heat a drizzle of oil in a large pan and fry over a high heat for 5 minutes, stirring, or until golden but still crunchy. Add the Cajun seasoning and cook over a low heat until fragrant. Tip into a bowl; cover with foil.
Heat another drizzle of oil in the pan, season the steaks and fry on a high heat for 2 minutes on each side for medium rare (or longer). Rest on a plate.
Squeeze the juice from the pickled onion and put in a bowl. Slice the steaks and toss with the warm onion and peppers, and the resting juices. Serve in tortillas, with extras of your choice (see our suggestions).