Barbecue Beef Fajitas

By

These delicious beef and grilled pepper fajita wraps are a perfect summers day meal. Eating from a wrap is really appealing to little mouths and it also makes them easy to hold. Mexican food can be suprisingly popular with children.

Prep
15 minutes plus overnight marinating
Cook
14 -17 minutes
Best for
Serves
4 people

Ingredients

  • 1 sirloin steak (approx 170g)
  • 1 tbsp olive oil
  • Pinch paprika
  • Pinch cumin
  • 2 to 3 sprigs thyme
  • 1 large red or yellow pepper, deseeded and quartered
  • 1 large red onion, cut crosswise into 4 slices each approx 1 cm thick
  • 1 tbsp olive oil
  • 4 tbsp salsa
  • 2 tbsp sour cream
  • 4 wraps

Conversion chart

Method

  1. Rub the steak with the olive oil, paprika and cumin. Put in a bag with the thyme and garlic and marinate overnight.
  2. Preheat the BBQ to high. Brush the peppers and onions with oil and BBQ for 8 to 10 minutes, turning halfway through until soft and slightly charred.
  3. Set the vegetables aside and season the steak with salt and pepper. Barbecue the steak over a high heat for one to two minutes each side (rare) 3 to 4 minutes each side (medium) 5 to 6 minutes each side (well done). Rest the steak for 5 minutes.
  4. Slice the steak and vegetables into thin strips. Warm the wraps for 30 seconds to 1 minute on the barbecue. Fill with the strips of steak, vegetables and top each one with a little salsa and sour cream before rolling up.

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