Steak Fajitas

Cook Time 30 minutes

Servings 4


2 tbsp extra virgin olive oil

1 large red onion, cut into 8 wedges

1 red capsicum and 1 green capsicum, sliced

1 x (350g) rump steaks

1 tsp dried oregano

1 tsp ground coriander

Salt & pepper

4 x flour fajita 6-inch tortilla

Guacamole and pico de gallo, to serve

Tabasco, to serve

Lime, serve


Remove steak from the fridge at least 30-60 minutes before cooking.

Heat a BBQ or grill pan over high heat. Place the onion, capsicum, oregano, coriander, 1 tablespoon of olive oil and salt and pepper in a bowl and toss to coat the vegetables well. Place on the grill and cook for 5-6 minutes or until slightly charred. Place in a bowl and keep warm.

Oil the steaks and season with salt and pepper. Cook on for 3-4 minutes on each side, depending on how you like your steak. Rest for 3-4 minutes.

Warm the tortillas in a dry pan over medium heat for 1 minute on each side. Keep warm in a clean towel.

Thinly slice the steak against the grain. Serve with the charred vegetables, a good squeeze of lime and an extra splash of olive oil, along with guacamole, pico de gallo, tabasco and warm the tortillas.


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