Steak and Lamb Fajita Sharing Platter

Steak and Lamb Fajita Sharing Platter preparation time Serves: 4
Steak and Lamb Fajita Sharing Platter cook time Cook: 10 mins
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    • Chopping boards
    • knives
    • plate
    • large frying pan or chargrill pan
    • measuring spoons
    • spatula
    • tongs
    • 4 bowls
    • serving platter
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    • 1 Northern Ireland Farm Quality Assured beef rump steak
    • 1 Northern Ireland Farm Quality Assured lamb leg steak
    • 2 5ml (tsp) Ground cumin
    • 1 5ml (tsp) Smoked paprika
    • 1 5ml (tsp) Garlic granueles
    • 1 2.5ml Mild chilli powder
    • 2 15ml (tbsp) Rapeseed oil
    • 1 Large red onion
    • 1 Red pepper
    • 1 Yellow pepper
    • 1 Lime

    For the salsa:

    • 2 Large tomatoes
    • 1/2 Small red onion
    • 1 Red chilli
    • 1 15ml (tbsp) Fresh coriander leaves
    • 2 15ml (tbsp) Lime juice

    For the guacamole:

    • 1 Large avocado
    • 1/2 Small red onion
    • 2 15ml (tbsp) Fresh coriander leaves
    • 1 15ml (tbsp) Lime juice
    • Black pepper

    To serve:

    • 8 Small wholemeal tortillas reduced
    • Reduced fat sour cream or reduced fat crème fraiche
    • Lime wedges
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    For the meat:

    • Trim the fat from both the beef and lamb (remember to thoroughly wash your hands after handling raw meat).
       Mix the spices and half the oil in a bowl, then place all the meat into the bowl.
      Rub evenly over meat to coat (remember to thoroughly wash your hands after handling raw meat).
      Cover with clingfilm and refrigerate for 10-20 minutes.
      Peel and thickly slice the onions.
      Wash, deseed and thickly slice the red and yellow peppers
      Cut the lime into eight wedges.

    To make the salsa:

    • Wash, deseed and finely chop the tomatoes.
      Peel and finely chop the onion.
      Wearing gloves top the chilli, remove the seeds and finely chop.
      Wash and finely chop the coriander use ½.
      Add the lime juice.
      Combine all ingredients in a bowl and set aside.

    To make the guacamole:

    • Cut the avocado in half, remove the stone, scoop the flesh from the skin into a small bowl and mash with a fork.
      Stir in the other ½ of the coriander.
      Mix in the lime juice and red onion, and season with black pepper.

    Start to cook:

    • Preheat the grill or chargrill pan until smoking (this recipe can also be cooked on a hot BBQ).
      Cook the steaks for 2 - 3 minutes on each side or to your cooked preference. Then transfer to a plate, and cover with foil. Rest for 5 minutes before slicing and serving.
       Toss the onion and sliced peppers with the remaining oil. Cook on the chargrill pan or in a barbecue pan, turning occasionally, for 2 minutes or until tender and lightly charred.
      Heat tortillas for 30 seconds on each side until warm.
      Arrange slices of lamb, beef, onion and peppers on a large serving board with bowls of salsa, guacamole, reduced fat sour cream, tortillas and lime wedges.