If you have time the day before, marinate the meat overnight, then, when you’re ready, light the barbie and get cooking…
Prep:5 mins
Serves 4
4 beef steaks, preferably rib-eye, approx 250g/9oz each8 flour tortillas, plus all the side dishes, to serve150ml pot soured cream (optional)
STEP 1Mix 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 hr, or cover and chill for up to 24 hrs.STEP 2Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.STEP 3To assemble 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. Roll up and enjoy with a glass of Michelada!
