16
Recipes continued
Beef Fajitas
Serves: 4
Preparation: 20 minutes
Cooking: 14 minutes
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2. Preheat flat plate on the 'sear' setting.
Remove beef from marinade; reserve
liquid. Cook beef on grill for about 4-5
minutes each side or until cooked as
desired. Remove, cover with foil while the
vegetables cook.
3. Cook for vegetables for 2-3 minutes. Pour
over some of the reserved liquid over the
vegetables and cook for a further 1 minute.
Remove from heat.
4. Slice beef across the grain into thick
slices.
5. To serve fajitas, place a little of each of the
beef, vegetables and remaining ingredients
in the flour tortilla and roll up.
Pepper Steak with Mushrooms
Serves: 4
Preparation: 12 minutes
Cooking: 10 minutes
¼ cup olive oil
4 (160g-180g each) beef scotch fillets
2 teaspoons cracked pepper
350g portobello mushrooms, thickly sliced
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh parsley
potato mash, to serve
1.Brush steaks with 1 tablespoon olive oil
and and sprinkle with cracked pepper.
Lightly press pepper onto steaks.
2. Preheat flat plate or grill plate on setting
7-8. Toss mushrooms in remaining oil.
Cook for 3-4 minutes or until soft. Transfer
mushrooms to a bowl, add Worcestershire
sauce and parsley. Cover to keep warm.
3. Preheat flat or grill plate on the 'sear'
setting. Cook steaks for 2-3 minutes each
side or until cooked as desired. Serve
steaks with mushrooms and potato mash.
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