4 beef steaks, preferably rib-eye, approx 250g/9oz each
8 flour tortillas, plus all the side dishes, to serve
150ml pot soured cream (optional)
juice 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
Rain or shine...
If it isn’t barbecue weather, cook the steaks on a hot griddle pan.
Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr,
or cover and chill for up to 24 hrs.
Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!