Beef Fajitas with Caramelised Onions and Sour Cream Dressing
Photography by Aaron McLean.
A dish like this can make a piece of steak go much further, plus it’s fun for everyone to assemble their own fajitas at the table.
Serves: 4-6
INGREDIENTS
Beef
600 grams porterhouse steak
1 teaspoon each ground cumin and coriander
¼ teaspoon ground cayenne pepper or to taste
2 cloves garlic, crushed
2 teaspoons olive oil
sea salt
Filling
2 tablespoons olive oil
1 red capsicum, thinly sliced
3 red onions, thinly sliced
1 teaspoon paprika
1½ teaspoons dried oregano
2 cloves garlic, crushed
1 tablespoon brown sugar
juice 1 lime
Sour cream dressing
1 cup sour cream
1 clove garlic, crushed
finely grated zest and juice 1 large lime
sea salt and freshly ground pepper
To serve
6-8 large soft, flour tortillas, warmed
1 avocado, sliced
shredded lettuce
METHOD
Beef: Combine all the spices, garlic and olive oil and spread over both sides of the steaks. Season with salt. Heat a little olive oil in a sauté pan, over medium high heat. Cook the steaks for 2-3 minutes each side or until done to your liking. Transfer to a plate, cover loosely and rest for 10 minutes. Do not wash the sauté pan.
Filling: Put the capsicum, onions, paprika, oregano and garlic in the sauté pan, turning to coat in the pan juices. Season and cook until the onions are tender. Stir in the brown sugar and cook until the onions are well browned. Add the lime juice and stir to release any sticky bits on the base of the pan. Transfer to a serving bowl.
Dressing: Combine all the ingredients in a bowl and season.
To serve: Slice the steak thinly across the grain. Transfer to a serving bowl with any resting juices. Spread each tortilla with sour cream dressing then top with lettuce, avocado, steak and onions. Roll up to serve.
The onion filling can be made 3 days ahead. Serve warm or at room temperature.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.