This steak fajitas recipe is a lovely summer version of a Mexican favourite. Barbecued rump or sirloin steaks with a fresh chilli bean salsa wrapped in flour tortillas will be a hit with the whole family. If the British summer is not delivering BBQ weather don’t worry this will work just as well using a pan or under the grill. This recipe will work very well with rump or sirloin steaks

Ingredients For Steak Fajitas

500g rump or sirloin steak from Morley Butchers
15ml/1tbsp dried marjoram or oregano
10ml/2tsp smoked paprika powder
Salt and freshly milled black pepper
30ml/2tbsp olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
4 medium tomatoes, roughly chopped
30ml/2tbsp tomato purée
1 x 410g can red kidney beans, drained
150ml/¼pint water
6-8 Tortilla  wraps

To Garnish:

Shredded iceberg lettuce
Sliced avocado, red onions
Fresh coriander leaves
Soured cream

Cooking Method For Steak Fajitas

Place the steaks in a shallow bowl lightly oil then and add the dried herb, smoked paprika and season with salt and pepper. Rub into the steaks on both sides, cover and leave to allow the flavours to combine.

If you are using the BBQ light the coals early so that the heat will be strong and even. The coals should be white all over when you are ready to cook.

Heat half the oil in a large frying pan and cook the onion and garlic for 2-3 minutes until soft and translucent (Add in extra chilli heat at this point dried or chopped fresh, if you like some extra kick). Add the tomatoes, tomato purée, beans and water. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the sauce thickens slightly.

Cook the steaks according to your preference on a prepared barbecue or preheated grill.

Cut the steaks into slices and serve in a wrap with the garnishes along with a spoonful of the chilli and garnish.

This steak fajitas recipe comes from Simply Beef & Lamb pay them a visit for more recipes