Mexican fajitas are a great suggestion for when you want to get family and friends around the table and to simply have everyone dig in.
Originating in Tex-Mex cuisine, fajitas typically include marinated beef steak or chicken breast strips served with sautéed vegetables like red peppers and onions and traditionally, everything is served sizzling hot on a cast-iron skillet.
In this recipe, we have used bavette which has been steeped overnight with lime juice, herbs and chilli to help tenderise and employed the use of a charcoal grill to quickly sear and impart some smokey flavours.
Bavette is a fairly robust steak, with lots of flavour but perhaps the most important thing is to carve it against the grain when ready to serve.
If you carve it along the grain, it will be quite chewy!
1kg Bavette steak
Serves 4 to 6 people
Marinade
Juice of 6 limes
2 tbsp olive oil
4 garlic cloves, crushed
2 tsp dried oregano
4 tsp ground cumin
2 tsp freshly ground black pepper
Small bunch coriander, finely chopped
To Serve
8-10 flour tortillas
Sour cream
Guacamole
Tomato Salsa
Grated Cheddar cheese
First, mix all the marinade ingredients together in a bowl and place the bavette steak in a non-reactive tray. Cover with the marinade and massage everything in and then cover with cling film and leave in the refrigerator overnight.
When ready to grill the next day, light your BBQ and get the coals going fierce and hot. Remove the bavette from the marinade, brushing any excess juices off with a kitchen towel, and lie straight down onto the grill.
Sear for 10 minutes, turning the steak over a couple of times to get an even browning and then leave to rest in a warm place for another 10 minutes.
Assemble all your tortillas and sauces and then slice the bavette against the grain.
And then get everyone to pile in!