Spiced Steak Fajitas with Jalapeño Guacamole. This mouthwatering tex-mex inspired dish will become a new family favourite in no time.
¼ tsp ground chilli powder
1 tsp ground coriander
1 tsp sweet paprika
2 tsp honey
2 tbsp vegetable oil
2 medium red onions, cut into 1cm-thick rounds
500g lean rump steaks
12 small corn tortillas
12 grape tomatoes, sliced
6 baby cos lettuce leaves,
lime wedges and sour cream, to serve
3 ripe avocados
6 slices pickled jalapeño chillies, finely chopped
2 tbsp lime juice
1 tbsp pure olive oil
½ cup flat-leaf parsley leaves, finely chopped
Combine spices, honey and vegetable oil in a large bowl. Whisk and season. Place 1 tablespoon of mixture in a medium bowl and add onions. Toss to coat.
Add steak to remaining mixture; turn to coat. Season.
Heat a large barbecue flat plate or large frying pan over high heat. Add steaks, cook for 2 minutes on each side for medium rare.
Transfer to a plate to rest for 5 minutes, loosely covered with foil.
Add onions to flat plate. Cook, tossing, until onions are soft and charred slightly. Transfer to a platter. Slice steak.
Meanwhile, make jalapeño guacamole. Spoon avocado into a bowl and coarsely mash it with a fork. Stir in jalapeños, lime juice, olive oil and parsley. Season.
Warm tortillas on the grill until soft, 10 to 20 seconds each side. Place them in a cloth-lined basket, cover and keep warm.
Serve steak and grilled onions with tortillas, tomato, lettuce, lime wedges and sour cream.