Monday, 1 February 2016

The look of this just made me hungry. By my favorite home cooking chef Cafe Delites














Fajita spice mix rubbed all over beef steaks seared to your liking and sandwiched with chargrilled capsicums/peppers, onions, creamy avocado, sour cream and warm melty cheese.



Serves: 4

Ingredients
2 tablespoons Olive Oil
2 Tablespoons Worcestershire Sauce
Juice of 1 Lime
2 cloves Garlic, crushed
1 teaspoon ground Cumin
½-1 teaspoon crushed red Chili/Pepper Flakes (adjust to your tastes)
Salt to taste
1 teaspoon brown sugar
1 (500g | 16oz) Beef Fillet Steak, sliced into 4 pieces
1 Onion, sliced
½ Red Capsicum/Bell Pepper, Deseeded and Sliced
½ Yellow/Orange Capsicum/Bell Pepper, Deseeded and Sliced
½ Green Capsicum/Bell Pepper, Deseeded and Sliced
8 slices day-old sourdough bread
1 whole, ripe avocado, sliced
8 slices Mozzarella cheese
¼ cup salsa Dip
½ cup Greek yoghurt/sour cream
Fresh Coriander/Cilantro Leaves

Instructions:
In a large shallow dish, whisk together the first 8 ingredients until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours, covered, in the refrigerator.
Heat a skillet over medium-high heat and add 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they're cooked but still crunchy and vibrant in colour. Remove to a warm plate and set aside.
In the same pan over high heat, add a little extra oil and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes; slice thinly.
Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
Serve with limes, extra Greek yogurt/sour cream and salsa!


Source Instagram@Cafedelites

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