Steak fajitas
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves: Serves 6 - 8
Perfect for brunch or date night
Ingredients
Tortilla wraps
750ml (420 g) Snowflake cake wheat flour
10ml Snowflake baking powder
2ml salt
30ml olive or cooking oil
5ml white vinegar
200ml lukewarm water
45ml butter or margarine
15ml or more extra butter for frying
Filling
30ml olive oil
750g sirloin steaks, cut into strips
1 medium red or white onion, sliced
1 green pepper, seeded and cut into thin strips
250g cherry tomatoes, halved
30ml fresh lemon juice
1ml Salt and freshly ground black pepper to taste
Topping
1 avocado, mashed
1 small tomato, finely chopped
125ml sour cream (optional)
15g Chopped fresh coriander or parsley for garnishing
Method
- Wraps: Sift flour, baking powder and salt together.
- Mix oil, vinegar and water together. Add to dry ingredients, cut in with a knife and knead dough until it becomes smooth and elastic.
- Roll out dough on a lightly floured surface, to a thickness of about 5 mm and into a rectangular shape.
- Spread with butter and roll up tightly like a Swiss roll (from the short side). Cut into 5 mm thick slices. Flatten each slice slightly by hand and roll out into rounds of about 23 cm in diameter. Cover and leave to rest for 20 - 30 minutes.
- Melt butter in a large, heavy-based frying pan. Fry tortillas for about 1 minutes per side. Set aside.
- Filling: Heat oil in a large, heavy-based frying pan. Fry steak strips until golden brown.
- Add onion and green pepper and saute for a few minutes until soft. Add tomatoes, lemon juice and seasoning and simmer for a few minutes. Remove from heat and spoon filling onto tortillas. Roll up to enclose filling.
- Topping: Mix avocado, tomato and sour cream and spoon on top of fajitas. Garnish with coriander.
