On Air 11:00 - Extreme Builds
Next 12:00 - Home Made Easy

Mexican Fajita

Serves 8–10

In Mexican cuisine, ‘fajitas’ is the term for meat marinated and cooked over a grill or fire and served with Mexican flatbreads known as tortillas. It refers to the thin strips of meat cut from a chunk of beef, and is an economical way to feed a crowd.

  • GAS BRAAI
  • KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

Ingredients

  • 1 kg piece rump steak, cut 2–3 cm thick
  • MARINADE
    • juice of 2 limes or 1 lemon
    • 60 ml (4 Tbsp) tequila
    • 85 ml (1⁄3  cup) olive oil
    • 4 cloves garlic, crushed
    • 1 red chilli, seeded and finely sliced
    • 4 spring onions, finely sliced
    • 10 ml (2 tsp) ground cumin
    • salt and freshly ground black pepper small bunch coriander, finely chopped

Method

  1. In a non-metallic dish, combine all the ingredients for the marinade. Mix well. Add the meat and allow to marinate for an hour or two.
  2. Remove the meat from the marinade and dry with a paper towel. Cook the steak over hot coals for 5–10 minutes per side, depending on the  thickness and required doneness. Traditionally it would be served medium-rare.
  3. Remove from the heat and use a sharp knife to slice the steak into strips, 1–2 cm wide. Serve with tortillas, a tomato salsa, charred peppers and guacamole.