Details:
Level: Easy
Serves: 4
Cook for: 8 minutes
Ingredients:
4 Rib eye steaks
8 tortilla wraps
150ml pot cream
For the marinade:
Juice of 6 limes
2 tablespoons of olive oil
4 crushed garlic cloves
2 teaspoon dried avocado
4 teaspoon ground cumin
2 teaspoon ground pepper
A small bunch of coriander, finely chopped
Method:
- Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hour, or cover and chill for up to 24 hours.
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Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 minutes on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 minutes, then cut into thick slices.
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For the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like.
