This is a sophisticated take on delicious Mexican fajitas. First simmer your own red bean and tomato salsa on the stove top until the sauce is thick and fragrant. Rub Mexican spices into your steaks and sear them in a griddle pan before cutting them into strips. Serve the tortillas spread with sour cream and salsa, add the steak strips and top with grated Cheddar, avocado and parsley.

RECIPE INFO

Serves 6

Preparation Time
 min

Cook time
 min

INGREDIENTS

  • 2 tbsp olive oil
  • 1 tbsp Mexican spices
  • 3 steaks, 200g each
  • 12 Mexican tortillas
  • 150 ml sour cream
  • 2 avocados, cut into pieces
  • 60 g cheddar cheese
  • 1 tbsp flat-leaf parsley, chopped

For the bean salsa

  • olive oil
  • 1 red onion
  • 2 garlic cloves
  • 1 green chilli
  • 1 tbsp ground coriander
  • 1 tbsp paprika powder
  • pinch of chilli pepper
  • 125 ml chicken stock
  • 400 g peeled tomatoes, canned
  • 400 g red beans, canned
  • 1 tbsp flat-leaf parsley,chopped
  • freshly ground pepper
  • salt

METHOD

Heat the olive oil and sauté the finely chopped onion, garlic and chilli until soft. Add the dry spices and mix until the aromas are released. Pour in the stock and add the tomatoes. Allow to cook for 15 to 20 minutes, or until the sauce thickens.

Add the beans and parsley and cook for another 5 minutes. Season to taste with pepper and salt.

Heat the grill pan. Mix the 2 tablespoons of olive oil with the Mexican spices and rub onto the steak. Grill the steaks on both sides for 3 to 4 minutes, or according to your preference. Remove from the grill and rest for 5 minutes before cutting into strips.

Heat the tortillas on both sides in the same pan. Spoon the bean salsa and sour cream onto the tortilla. Add the strips of steak and avocado. Sprinkle the grated cheddar and flat-leaf parsley over the top. Fold the tortilla closed and serve.