Lime and chilli skirt steak fajitas
Search for similar recipes...
Serves
4
|
800 gm
|
skirt steak, trimmed
|
|
250 ml
|
(1 cup) lime juice (about 8 limes), or to taste, plus extra wedges to serve
|
|
2
|
avocadoes, flesh coarsely chopped
|
|
½
|
long red chilli, finely chopped
|
|
2 tbsp
|
extra-virgin olive oil
|
|
2
|
vine-ripened tomatoes, coarsely chopped
|
|
¼ cup
|
coriander (firmly packed), coarsely chopped, plus extra leaves to serve
|
|
10
|
flour tortillas
|
|
To serve:
|
jalapeños and shredded iceberg lettuce (optional)
|
|
1
|
Place steak in a non-reactive dish, cover with 200ml lime juice and stand to marinate for 15 minutes, turning occasionally.
|
|
2
|
Meanwhile, combine avocado, chilli, half the oil and 25ml lime juice (or to taste) in a bowl, season to taste and set aside.
|
|
3
|
Combine tomato, coriander, remaining oil and remaining lime juice (or to taste), season to taste and set aside.
|
|
4
|
Preheat a char-grill to high heat. Remove steak from juice and pat dry with absorbent paper. Grill steak until cooked to your liking, turning occasionally (4-5 minutes each side for rare), transfer to a plate, cover loosely with foil and set aside to rest (10 minutes).
|
|
5
|
Meanwhile, grill tortillas in batches until warm, turning once (15 seconds each side), keep warm and repeat with remaining tortillas.
|
|
6
|
Thinly slice steak, season to taste and serve with avocado mixture, tomato mixture, tortillas, extra lime wedges, jalapeños and iceberg, if desired.
|
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.
RECIPE Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles