Naked beef fajitas
Ingredients
- 3 tsp Extra virgin olive oil 0.5oz
- 3 tsp ground cumin 0.2oz
- 3 tsp Garlic, minced 0.3oz
- 1 dash Black pepper
- 9 oz Beef top sirloin steak, any grade, very lean, cut into strips 9oz
- ⅓ cup Red onion, chopped 1.9oz
- 1 medium Red bell pepper, raw, sliced 4.2oz
- 1 Cucumber, medium, diced 6.9oz
- 15 Cherry tomatoes, diced 9oz
- 3 tbsp Cilantro, fresh, leaves only
- ¾ Lime, juiced 1.8oz
- 1 dash Black pepper 1 dash(es)
- 6 Romaine lettuce leaves, outer 6oz
Steps
- Whilst preparing the meat, make salsa by mixing cucumber, tomato, cilantro, lime and pepper in a bowl and set aside.
- To make fajita seasoning, in a large bowl, combine olive oil with cumin, garlic and pepper. Add beef strips to bowl and massage seasoning into the strips.
- Heat a large non-skillet skillet or wok over medium heat. Add onion and red pepper and cook, stirring until tender. Remove from pan and set aside.
- Increase heat to high and add beef. Cook, stirring for 4 to 5 minutes or until browned. Return vegetables to pan and stir for a further 1 minute.
- Remove from heat and divide the beef into three portions.
- Once the beef has cooked, place lettuce leaves on a serving plate and spoon one portion of the beef fajita mix inside topping with fresh salsa.
- Fold romaine leaves and eat like a taco (be careful of spills!). Alternatively, shred lettuce leaves and enjoy as a salad.