Lachy Strachan’s recipe for grilled steak fajitas

Grilled steak fajitas are the perfect blend of well seasoned steak accompanied by charred capsicums & onions all wrapped in a warm tortilla. But when you add in the home made avocado & jalapeno crema you are in for a real treat!

Instructions

1. Blend together your marinade ingredients and place steak & marinade in a zip lock bag & leave in fridge for 1-2 hours. Take out of fridge 30 minutes prior to cooking.
2. Blend together your ingredients for the avocado & jalapeno crema (Optional – torch the jalapenos over your gas stovetop first) Fill into a squeeze bottle for easy serving.
3. Preheat BBQ for direct high heat cooking with a stainless steel grill pan ontop of one section of the grill, Weber make these in a few sizes.
4. Slice up your capsicums, onion & toss with some olive oil, salt & pepper. Place these into your pre heated grilling basket with the lid closed & toss every few minutes until nice and charred, roughly 6 minutes & then set aside.
5.  Grill your steak over high direct heat on the grill with the lid closed for around 3-4 minutes per side or until cooked to your liking. Set aside to rest and place tortillas onto grill and warm for around 1 minute per side.
6. Place a bed of charred veggies onto your warmed tortilla, along with some slices of the grilled steak. Squeeze some of your fresh avocado & jalapeno crema over the top & garnish with some coriander along with a light dusting of chilli powder for a bit of colour contrast.
7. Buckle in as these babies are sure to impress!

Ingredients

Serves 5

• 600-700g Flank or skirt steak
• 10 Pack Tortillas
• 1 Large red, green & yellow capsicum
• 1 Large brown onion

Marinade:

• Juice of 2 limes
• 1⁄4 cup olive oil
• 2 Tablespoons worcestershire Sauce
• 2 Garlic Cloves
• Pinch of salt & pepper
• 1 Teaspoon red chilli flakes
• 1 Teaspoon chilli powder
• 1 Teaspoon ground cumin
• 1 Tablesooon coriander

Avocado & Jalapeno Crema:

• 2 Avocados
• Juice of 1 lime
• 2 Garlic cloves
• 2 Tablesoon coriander
• 2 Teaspoons ground cumin
• 1 Teaspoon chilli powder
• Pinch of salt & pepper
• 3 Jalapenos
• 400g Sour cream