Barbecue Fajitas with Avocado Salsa

Barbecue Fajitas with Avocado Salsa

Fajitas are a great way to stretch your meat budget and are delicious made with either beef or lamb. Steaks that would serve 4 will feed 6-8 if made into fajitas. The spice mix can be made ahead of time and stored.

Serves: 6-8
Prep time: 20 minutes
Cooking time: 15 minutes

Ingredients

500g Quality Mark beef or lamb barbecue steaks, sliced thinly
Small bunch coriander, chopped
Juice of ½ a lime
A splash or two of oil
2 capsicums, deseeded and sliced thinly
1 large red onion, peeled and sliced thinly
6-8 flour tortillas

For the Spice Mix
½ tsp each chilli, dried thyme and ground cumin
1 tsp each ground coriander and paprika
½ Tbsp brown sugar

For the Salsa
1 cup fresh tomato, chopped
½ cup each peeled, chopped cucumber and avocado
Handful fresh chopped coriander
A dash each of sweet chilli sauce and lime juice

Method

Place the sliced meat in a plastic container. Combine the spice mix ingredients and sprinkle over the meat. Mix together the lime juice and coriander and add to the meat, turning well to coat. Refrigerate for at least 15 minutes or overnight if possible.

While the meat is marinating, thinly slice the capsicums and onion and set aside. Prepare the salsa by mixing together all the ingredients. Refrigerate until required.

Fry the meat quickly on the barbecue plate or in a pan with a dash of oil. Remove from the heat and keep warm. Add another dash of oil and toss the sliced onions and capsicums, turning them until tender. Add any juices from the resting meat.

Place some of the cooked capsicums and onions on a tortilla, add a pile of spiced meat and a good dollop of salsa. Roll up the tortilla and enjoy with a fresh seasonal salad.