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Beef Rump & Rainbow Capsicum Fajitas

  • Meat Beef
  • Cut Rump

Provided by Sarah Wadland, Farmgate to Plate, Miranda, New South Wales

Ingredients

Ingredients

  • 500g rump, trimmed
  • 1 tbsp fajita seasoning, divided
  • Sea salt
  • 3-4 capsicums (combination of red, yellow and green)
  • 1 large red onion
  • 2 tbsp olive oil, divided
  • 1 tbsp lime juice
  • 1/4 cup water

To serve

  • 8 small flour tortillas, warmed
  • 1 avocado, mashed
  • 200g cherry tomatoes, diced
  • 1 head baby cos, shredded
  • lime wedges

Preparation

Method

  1. Sprinkle half the spice mixture over the steak, coating both sides evenly. Set meat aside to come to room temperature, while slicing the capsicum and onion.
  2. Preheat a heavy-based skillet over medium-high heat. Drizzle steak with a teaspoon of oil and season with a pinch of salt. Cook 3-4 mins each side. Remove from pan and rest 5 mins before thinly slicing.
  3. In the same pan, drizzle in remaining oil and increase heat to high. Add onion and capsicum and cook 4–5 mins until soft and starting to char. Combine reserved spice mix, water, and lime juice in a small dish. Add to capsicum mixture and cook 1 min to thicken. Remove pan from heat, add sliced beef and toss to coat.
  4. Serve beef and capsicum mixture with tortillas, avocado, tomato, lettuce, and lime. Let everyone help themselves to build their own perfect fajita!

Tips

  • Switch rump for a flat iron steak.
  • Switch fajita seasoning for taco seasoning.
  • Leftover fajita mixture and toppings make a great salad for lunch the next day.