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Blackened Steak Fajitas with Coriander Crema

Recipe

Prep time: 10 mins | Cooking time: 20 mins | Serves 4

Mexican | MOB

Fajita Fridays just got an upgrade! Strips of sirloin steak, charred peppers and caramelised onions with a delicious coriander crema.

Ingredients  

  • 2x 250g Sirloin Steaks
  • 2 Tbsp Instant Coffee
  • 1 Tsp Smoked Paprika
  • 2 Bell Peppers
  • 2  Red Onions
  • 1 Tbsp Mexican Barbacoa Seasoning
  • Small Bunch Of Coriander (25G)
  • 4 Tbsp Sour Cream
  • 200g Feta
  • 2 Avocados
  • 2 Limes
  • 2 Baby Gem Lettuce
  • 8 Tortilla Wraps
  • Black Pepper

From The Cupboard

  • Olive Oil
  • Salt

Method

In partnership with  Mob.

  1. Pat the sirloin steaks dry and chuck onto a tray. Mix the coffee and paprika and generously scatter over the steaks. Season with salt and set aside for 5 mins while you prep the veggies.

  2. Cut the peppers into 1cm strips and slice the red onions.

  3. Heat a heavy frying pan over a high heat. Add a shot of olive oil and add the steaks. Cook for 2 mins on each side until charred and caramelised. Pull out of the pan onto a plate and let rest for 5 mins.

    With the pan still on high heat, add the veggies and cook with a big pinch of salt for 4-5 mins or until softened and they’ve taken on some colour. Season with the Mexican Barbacoa seasoning and tip onto the plate with the steak.
  4. Add the coriander to a mini chopper with the sour cream and half the feta, whizz until you’ve got a chunky crema. Season with salt to taste. Slice the avocado and lime wedges.

    Slice the steaks and mix through the peppers and onions. Warm the tortilla wraps in a dry pan or microwave and lay out onto a plate. If you want to serve the steak on a sizzling platter. Grab a pan and get it very hot on the stove. Tip the steak and pepper mix into the hot pan (don’t add any oil).

  5. Once the steak has started sizzling, add 2 tbsp of water and let it sizzle.

    Serve everything family-style on the table for people to build their own fajitas!