Healthy steak fajitas with charred capsicum and fresh salsa 20 Minutes. Gluten Free. Sugar Free. Dairy Free.
We all have fast food cravings from time to time. Resist the urge with this healthy makeover for this signature Tex-Mex dish. We recommend you source grass fed rump or sirloin steak. Feel free to make this on the BBQ to add a flame grilled flavour.
300g grass fed rump steak
1 large tomato
1 long red chilli
1 large brown onion
1 clove of garlic
3 sprigs coriander
1 red and 1 green capsicum
4 x 10 inch corn tortillas
2 tablespoons tamari
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
- Season each side of the steak generously with salt and pepper and tamari, and lightly cover in olive oil.
- Very finely dice tomato and 1/8 of the onion. Combine in a bowl with finely chopped coriander, chilli to taste, crushed garlic, lime juice and a drizzle of olive oil, salt and pepper.
- Heat a heavy based grill or fry pan to hot (not smoking hot). Place steak in pan and seal well before turning it to cook other side. Allow four minutes each side for medium rare and six minutes each side for medium well. Remove steak from the pan and loosely cover with foil to rest until ready to serve. Note: your steak will smoke. This is ok. Do not oil pan or over oil your steak. Open a window and set range hood fan on high.
- Deseed and thinly slice the capsicums into 1/2 cm strips, finely slice the rest of the onion and cook in the steak pan over a medium heat until soft (approximately five minutes). Re oil the pan if needed.
- Wipe the pan clean and dry fry the tortillas until warmed through. This should be around 10 seconds each side. Alternatively warm the tortillas on a plate in the microwave for 15 seconds.
- To serve. Cut steak into thin strips against the grain. Serve in warm tortillas with the peppers and top with the salsa.
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