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
- 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.
- 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.
- 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.