Beef Fajitas

Tex-Mex Beef Fajitas with Guacamole salsa & Pico de Gallo

For the beef Fajitas

3 trays of sliced (1 finger thick) of Rump Steaks (Morrisons) cut Juliana

2 tsps of Cayenne Pepper

1 1/2 tsp of Chili flakes

sea salt and pepper

1/2 medium onion sliced Juliana

Drizzle of olive oil

Green pepper, Yellow bell pepper and red bell pepper, sliced juliana, seasoned and drizzled with olive oil, set aside.  Cook separately to the beef on a hot plate or grill.  Same for the beef just before serving.

Mix all and allow the ingredients to marinate for at least 2 hours, ideally, overnight.

For the Pico de Gallo (Tomato Salsa Dip)

1 bulb od Spring Onion, finely chopped

6-7 Ripen Vine Tomatoes finely chopped

Handful of fresh Coriander leaves, finely chopped

3 drops of Tobasco sauce

1 tsp Cayenne Pepper or Chili Flakes

1/2 juice of a Lime

Salt to season.

Mix all or blend. Season to taste and pour into serving dish. Use for the Fajitas and for dipping with lightly salted tortilla chips.

For the Guacamole

2 Ripen Avocados, mashed.

Add 2 Tomatoes ripen, finely chopped

1/4 of a Bulb of spring onion, finely chopped

Small bunch of fresh Coriander, finely chopped

1/2 Juice of a Fresh Lime

Season to taste with salt.

(When I Make the Pico de Gallo, before I season it with spices, I leave aside a small quantity to add to the Mashed Avocado mix in order to make the Guacamole)

Serve all with Tortilla wraps, Sour cream and grated cheese if you want. 

Enjoy x