Mexican recipes
Beef steak fajitas (beef fahitas) using rump steak
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35 min
Serves 4
Mexican
Ingredients
- 1 1/2 lb rump steak (cut into thin stripes) 680 g rump steak (cut into thin stripes)
- For the beef steak marinade For the beef steak marinade
- 1/2 cup vegetable oil 120 ml vegetable oil
- 2 garlic cloves, minced 2 garlic cloves, minced
- 1 whole jalapeno pepper, sliced finely 1 whole jalapeno pepper, sliced finely
- 1/2 tsp cumin powder 2.5 ml cumin powder
- 1/2 tsp paprica powder 2.5 ml paprica powder
- 1/2 tsp chili powder 2.5 ml chili powder
- 1/4 tsp black pepper 1.2 ml black pepper
- 1/2 tsp salt 2.5 ml salt
- 3 tbsp vegetable oil 44 ml vegetable oil
- 3 medium green or red bell peppers (or mixed), cut into long strips 3 medium green or red bell peppers (or mixed), cut into long strips
- 1 large onion, cut into rings 1 large onion, cut into rings
- 12 flour tortillas 12 flour tortillas
Method
In a mixing bowl combine the vegetable oil, minced garlic,
jalapeno, chili powder, cumin and salt. Stir well until
all ingredients are blended, add the rump steak pieces and stir more, until the steak pieces are covered with the marinate. Cover with plastic
wrap and
marinate in the refrigerator for at least 3 - 4 hours.
Remove the steak from the marinate.
In a large, heavy skillet over medium to high heat, heat the 3 tablespoons of vegetable oil. Add the rump steak and cook, stirring constantly, for 3 to 5 minutes or until the steak is done. Add the bell peppers and onion and cook for 3 minutes more, stirring constantly. Empty the steak and vegetables into a serving bowl and serve with warm tortillas, sour cream, guacamole sauce, salsa, grated cheese, lettuce and extra jalapeno sliced peppers.
Remove the steak from the marinate.
In a large, heavy skillet over medium to high heat, heat the 3 tablespoons of vegetable oil. Add the rump steak and cook, stirring constantly, for 3 to 5 minutes or until the steak is done. Add the bell peppers and onion and cook for 3 minutes more, stirring constantly. Empty the steak and vegetables into a serving bowl and serve with warm tortillas, sour cream, guacamole sauce, salsa, grated cheese, lettuce and extra jalapeno sliced peppers.
Cook's notes
To warm up the tortillas, wrap them in aluminum foil and bake them in
the oven for about 15 minutes or place them in a microwave oven at
highest setting for about 20 seconds each.
You can adjust how hot this dish is be increasing or decreasing the amount of jalapeno and/or chili pepper used.
You can adjust how hot this dish is be increasing or decreasing the amount of jalapeno and/or chili pepper used.
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