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Beef Fajitas

 

 Shopping List (serves four)

3 medium tomatoes, diced
1 hand full of roughly chopped fresh coriander leaves
1 avocado, peeled, mashed2
1/2 tablespoons lime juice
400g beef rump steak, thinly sliced
1 packet fajita seasoning
1 1/2 tablespoons olive oil
2 onions, thinly sliced
1 red bell pepper, thinly sliced
8 large flour tortillas
Lemon wedges, to serve

Method

Combine tomato and coriander in a bowl and set aside for serving.

Combine the avocado and 2 teaspoons lime juice and set aside for serving.

Combine steak, seasoning and 1 tablespoon oil in a bowl and mix to ensure the beef is evenly coated.

Heat the remaining oil in a large frying pan over high heat, add the onion and pepper and cook for 5 minutes. Transfer to a bowl, cover to keep warm.

Reduce heat to medium-high and cook the steak, in batches, for 1 to 2 minutes for medium or until cooked to your liking.

Combine steak, onion mixture and remaining lime juice in a bowl ready for serving.

Meanwhile heat the tortillas following packet directions.

Serve tortillas with tomatoes, avocado, beef mixture and lemon wedges.



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Beautiful Tips:

Resting

Any cooked beef should be allowed to "rest", how long depends on the size. 

A medium sized joint should rest for at least 20 minutes whilst steaks will need about 2 minutes before serving.

Joint Size

A 1.5kg joint of boned beef will feed 6 people.

Perfect Steak

  • Heat a frying pan over a high heat.
  • Season lightly with salt and pepper
  • Place steak in the pan
  • Cook for 2 mins each side for rare, 3 mins for medium & 4 mins for well-done
  • Leave the steak to rest for a few minutes on a warm plate and then enjoy!

“love your beef, even the mince is tender!”

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