Marinated Steak Fajita Platter
Feeds 5-6
I suck at cooking steak. It's 'spenny, it's scary, and I hate raw meat and apparently a good steak is basically raw. BUT I love love LOVE fajitas and for some reason, my marinade recipe churns out delicious steak every time. I'm not going to question it, i'm just going to share it and hope you love it as much as I do.
I hope everyone is doing well right now! I'm in New Zealand so I feel pretty safe, but when I was in London it was exhausting worrying about simple things like leaving the house or shopping for food. I can only imagine how crappy it must be to have to continuously feel like that. One of the things that make me feel better though (other than a hot bath and The Office) is good food. If you have the time to try some of these recipes I promise you won't regret it!
Happy eating xx
PRO TIPS
The steak is delicious after 2 hours of marinating but for best results, marinate for at least 6 hours
For the citrus in the marinade, you can use lemons, limes, even mandarins or some fruit juice. I've played around with it and it always comes out delicious.
HOW TO CUT THE STEAK: Cut off the sinew and the fat around the steak as best you can without sacrificing too much meat. Then thinly slice (about 1.5cm thickness) against the grain of the steak
Recipe
Ingredients
Marinade
4 rump steaks, thinly sliced
4 cloves of garlic, crushed
1/2 cup of soy sauce
1/2 cup of canola oil
1/4 cup of brown sugar
The juice from 2 lemons or 6. limes
The juice from 1 orange
1/4 cup of coriander, chopped
Fajita Platter
10 flour tortillas (or tortillas of your choice)
2 cups of chopped lettuce of choice (I used butter lettuce)
1 cup of avocado mashed or ready-made guacamole
1 cup of cherry tomatoes, diced
1/2 red onion, diced
1/2 cup of grated cheddar
2 red peppers, sliced, and pan fried for 8 minutes in 1 tablespoon of olive oil
Choice of ready-made salsa (I used a black bean and chipotle one YUM!)
Method
Mix.together your marinade ingredients into a large ziplock bag.
Cover the rump steak strips completely and then leave the bag in the fridge for 6 - 12 hours.
When you're ready to eat, take the steak out of the fridge and leave it in the bag whilst you prepare the rest of the fajita platter.
Mix together your cherry tomatoes and red onion for a quick, fresh salsa.
Plate the tortillas alongside all of the fillings and set aside.
Heat up a frying pan on a medium-high heat.
Take your steak out of the bag, being sure to shake off the excess marinade (this stops the steak from boiling rather than searing). Place the steak in the pan in batches and flash fry for 1 minute on each side or until seared.
Serve alongside the fajita platter and let people build their own burritos!
ENJOY MIS AMIGOS
Stay Salty
Romy xx