Barbecued fajita steak

10-30 minutes 4 servings 600 kcal or less adam russell barbecue barbeque bbc good food magazine july bbq beef black pepper coriander diner dinner fajita fajitas flour tortilla flour tortillas garlic clove garlic cloves ground cumin lime limes lunch mains make ahead mexican olive oil oregano quick soured cream steak super supper tex-mex

N/A

Source

Ingredients

4 beef steaks, preferably rib-eye, approx 250g/9oz each

8 flour tortillas , plus all the side dishes, to serve

150ml pot soured cream (optional)

juice 6 limes

2 tbsp olive oil

4 garlic cloves , crushed

2 tsp dried oregano

4 tsp ground cumin

2 tsp freshly ground black pepper

small bunch coriander , finely chopped

Method

Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.

Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.

To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!