Sizzling steak fajitas with homemade salsa and guacamole

“This is one of my family’s favourite feasts and makes the perfect week day treat. Set aside a little time – I promise it will be worth it!” Rachel Allen, author of Rachel’s Everyday Kitchen

4

For the beef filling

  • 1-2 Irish flank or skirt steaks (about 400 g in total)
  • 1-2 tbsp olive oil
  • 8 x 20cm diameter wheat-flour tortillas
  • salt and freshly-ground black pepper

For the marinade

  • juice of 1 lime
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and crushed or finely grated
  • 1 tsp freshly ground cumin
  • 1 tsp freshly ground coriander
  • 1 fresh green chilli pepper, de-seeded ¬†and finely chopped
  • handful of fresh coriander (leaves and small stems), chopped

For the refried black beans

  • 50 g butter
  • 1 large red onion, peeled and finely chopped
  • 2-4 garlic cloves, peeled and very finely chopped
  • 1 fresh red chilli pepper, deseeded (optional) and finely chopped
  • 1 tsp freshly ground cumin (see tip below)
  • 1 x 400 g tin of black or pinto beans, drained and rinsed, or 125 g dried beans, soaked and cooked
  • 75 ml vegetable or chicken stock or water
  • salt and freshly-ground black pepper

For the guacamole

  • 2 ripe avocados, peeled, destined and flesh mashed
  • 2 tbsp chopped fresh coriander
  • 1 large garlic clove, peeled and crushed or finely grated
  • ¬? fresh red chilli pepper, deseeded (optional) and finely chopped
  • salt and freshly ground black pepper
  • Place all the ingredients in a bowl and season to taste. Use as required.

For the tomato salsa 

  • 200g cherry tomatoes, quartered, or large ripe tomatoes, cut into 1cm (1/2in) chunks
  • ¬? red onion, peeled and finely chopped
  • ¬º-¬? cucumber, finely chopped
  • good squeeze of lime or lemon juice
  • 2 tbsp chopped fresh coriander
  • salt and freshly-ground black pepper

To serve

  • 1 quantity tomato salsa
  • 1 quantity of guacamole
  • 250 g sour cream or cr?®me fraiche
  • 175 g Cheddar cheese, grated
  • lime wedges

For the beef filling

  • 1-2 Irish flank or skirt steaks (about 400 g in total)
  • 1-2 tbsp olive oil
  • 8 x 20cm diameter wheat-flour tortillas
  • salt and freshly-ground black pepper

For the marinade

  • juice of 1 lime
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and crushed or finely grated
  • 1 tsp freshly ground cumin
  • 1 tsp freshly ground coriander
  • 1 fresh green chilli pepper, de-seeded ¬†and finely chopped
  • handful of fresh coriander (leaves and small stems), chopped

For the refried black beans

  • 50 g butter
  • 1 large red onion, peeled and finely chopped
  • 2-4 garlic cloves, peeled and very finely chopped
  • 1 fresh red chilli pepper, deseeded (optional) and finely chopped
  • 1 tsp freshly ground cumin (see tip below)
  • 1 x 400 g tin of black or pinto beans, drained and rinsed, or 125 g dried beans, soaked and cooked
  • 75 ml vegetable or chicken stock or water
  • salt and freshly-ground black pepper

For the guacamole

  • 2 ripe avocados, peeled, destined and flesh mashed
  • 2 tbsp chopped fresh coriander
  • 1 large garlic clove, peeled and crushed or finely grated
  • ¬? fresh red chilli pepper, deseeded (optional) and finely chopped
  • salt and freshly ground black pepper
  • Place all the ingredients in a bowl and season to taste. Use as required.

For the tomato salsa 

  • 200g cherry tomatoes, quartered, or large ripe tomatoes, cut into 1cm (1/2in) chunks
  • ¬? red onion, peeled and finely chopped
  • ¬º-¬? cucumber, finely chopped
  • good squeeze of lime or lemon juice
  • 2 tbsp chopped fresh coriander
  • salt and freshly-ground black pepper

To serve

  • 1 quantity tomato salsa
  • 1 quantity of guacamole
  • 250 g sour cream or cr?®me fraiche
  • 175 g Cheddar cheese, grated
  • lime wedges
copy text

Step 1

To cook the dried beans, first soak them in plenty of cold water overnight. Drain and place in a saucepan filled with fresh water. Place on a high heat and bring to the boil, then reduce the heat and simmer for ¾-1 hour or until tender. Remove from the heat, drain in a colander and allow to cool.

Step 2

Mix together all the ingredients for the marinade in a shallow bowl, then add the steak and coat in the mixture. Cover and place in the fridge for at least an hour, or up to 3 hours.

Step 3

Shortly before the steak has finished marinating, prepare the refried black beans. Melt the butter in a wide saucepan or frying pan on a medium heat, then add the onion, garlic, chilli and cumin. Gently fry for 6–8 minutes or until soft and slightly golden around the edges. Tip the cooked beans into the pan and continue to cook the mixture, uncovered, for 3 minutes or until heated through.

Step 4

Using a potato masher or fork, mash the bean mixture, keeping it chunky and not too smooth. Pour in the stock, then bring to a simmer and cook for 4-5 minutes, uncovered, until the mixture is quite thick. Season to taste with salt and pepper and keep in the pan until you’re ready to serve, reheating if necessary.

Step 5

When the steak has finished marinating, place a griddle pan or a frying pan on a high heat for about 5 minutes to heat up. Add the olive oil to the pan, then add the steak with any marinade coating it. Season with salt and pepper and cook for just a few minutes on each side, depending on how rare you like your meat. When you tum the steak over, season the other side with salt and pepper too. Remove from the heat and allow to rest for 5 minutes before cutting into slices about 5mm (¼in) thick.

Step 6

Place the tortillas, steak slices and other accompaniments in separate serving dishes and let people assemble the fajitas themselves, with lime wedges if liked.

copy text

Step 1

To cook the dried beans, first soak them in plenty of cold water overnight. Drain and place in a saucepan filled with fresh water. Place on a high heat and bring to the boil, then reduce the heat and simmer for ¾-1 hour or until tender. Remove from the heat, drain in a colander and allow to cool.

Step 2

Mix together all the ingredients for the marinade in a shallow bowl, then add the steak and coat in the mixture. Cover and place in the fridge for at least an hour, or up to 3 hours.

Step 3

Shortly before the steak has finished marinating, prepare the refried black beans. Melt the butter in a wide saucepan or frying pan on a medium heat, then add the onion, garlic, chilli and cumin. Gently fry for 6–8 minutes or until soft and slightly golden around the edges. Tip the cooked beans into the pan and continue to cook the mixture, uncovered, for 3 minutes or until heated through.

Step 4

Using a potato masher or fork, mash the bean mixture, keeping it chunky and not too smooth. Pour in the stock, then bring to a simmer and cook for 4-5 minutes, uncovered, until the mixture is quite thick. Season to taste with salt and pepper and keep in the pan until you’re ready to serve, reheating if necessary.

Step 5

When the steak has finished marinating, place a griddle pan or a frying pan on a high heat for about 5 minutes to heat up. Add the olive oil to the pan, then add the steak with any marinade coating it. Season with salt and pepper and cook for just a few minutes on each side, depending on how rare you like your meat. When you tum the steak over, season the other side with salt and pepper too. Remove from the heat and allow to rest for 5 minutes before cutting into slices about 5mm (¼in) thick.

Step 6

Place the tortillas, steak slices and other accompaniments in separate serving dishes and let people assemble the fajitas themselves, with lime wedges if liked.