Name: Barbecued fajita steak
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 beef steaks, preferably rib-eye, approx 250g/9oz each; 8 flour tortillas plus all the side dishes, to serve; 150ml pot soured cream (optional); juice 6 limes; 2 tbsp olive oil; 4 garlic cloves crushed; 2 tsp dried oregano; 4 tsp ground cumin; 2 tsp freshly ground black pepper; small bunch coriander finely chopped

4 beef
steaks, preferably rib-eye, approx 250g/9oz each
8 flour tortillas
plus all the side dishes, to serve
150ml pot soured cream
(optional)

For the marinade

juice 6 limes
2 tbsp olive oil
4 garlic cloves
crushed
2 tsp dried oregano
4 tsp ground cumin
2 tsp freshly ground black pepper
small bunch coriander
finely chopped

Method

step 1
Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
step 2
Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
step 3
To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!