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Steak and Lamb Fajita Sharing Platter

Ingredients

  • 2 Large Northern Ireland Farm Quality Assured beef rump steaks
  • 2 Large Northern Ireland Farm Quality Assured lamb leg steaks
  • 2 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Garlic salt
  • 1/2 tsp Chilli powder
  • 2 tbsp Rapeseed oil
  • 1 Red onion
  • 1 Red pepper
  • 1 Yellow pepper

For the salsa

  • 2 Large tomatoes
  • 1/4 Red onion
  • 1 Red chilli
  • 1 tbsp Chopped fresh coriander leaves
  • 1 tbsp Lime juice

For the guacamole

  • 1 Large avocado
  • 2 tbsp Chopped fresh coriander leaves
  • 1 tbsp Lime juice

To serve:

  • 8 Small tortillas
  • Sour cream
  • Lime wedges

Method

  • Mix the spices and half the oil in a bowl. Place steak and lamb steaks into separate bowls. Divide spice mixture among meat. Rub evenly over meat to coat. Refrigerate for 30 minutes.

To cook the meat

  • Preheat a char grill or barbecue on medium-high and cook the rump steaks and lamb leg steaks for 2 - 3 minutes on each side. Then transfer to a plate, and cover with foil. Rest for 5 minutes before serving.

To cook the vegetables:

  • Spray the onion and sliced peppers with the remaining oil. Cook on the char grill or barbecue, turning occasionally, for 5 minutes or until tender and lightly charred.
  • Cook tortillas for 30 seconds on each side or until beginning to char.
  • Arrange slices of lamb, beef, onion and peppers on a large serving board with salsa, guacamole, tortillas, sour cream and lime wedges.

For the salsa:

  • Mix all the ingredients in a bowl. Season with salt and pepper.

For the guacamole:

  • Mash the avocado in a small bowl, stir in coriander, lime juice and red onion, and season with salt and pepper.