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
No comments:
Post a Comment