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Chalmar Farm kitchen | CHILLI AND LIME STEAK FAJITAS

CHILLI AND LIME STEAK FAJITAS

Serves 3-4 | 50 Mins | Easy
Around the World Quick and Easy

CHILLI AND LIME STEAK FAJITAS

© Copyright Chalmar Beef 2020

Steak fajitas make a quick and easy meal, perfect for weeknight suppers or weekend celebrations!

Made with steak and served with a stack of warm tortillas and condiments. This is a fun dish to serve because everyone can make their own, using the toppings of their choice.

What you’ll love: Fajitas are a fuss-free weeknight meal.



Ingredients:

  • What you will need:
  • 500 g CHALMAR BEEF Rump steak or Skirt steak
  • 4 Flour tortillas
  • Crisp lettuce leaves, shredded or micro leaves
  • For the marinade:
  • 45 ml Freshly squeezed lime juice or lemon juice
  • 1 Garlic clove, crushed
  • 5 ml Chili powder
  • 45 ml Avocado or other oil
  • For the guacamole:
  • 2 Avocados
  • 30 ml Freshly squeezed lime juice or lemon juice
  • 3 Spring onions, trimmed and thinly sliced
  • 1 Garlic clove, crushed
  • 1 Small green chilli, deseeded and thinly sliced (Optional)
  • 15 ml Olive oil
  • 2 Tomatoes, deseeded and chopped
  • 30 ml Chopped coriander leaves
  • Sea salt and pepper

How to make the Chilli and Lime Steak Fajitas:

Combine all the marinade ingredients. Marinate the CHALMAR BEEF Rump steak for 30 minutes.

Cut and remove the pit from the avocados. Scoop the inside of the avocados and place in a medium bowl. Add the limes juice. Chop avocado with a knife to give a chunky consistency. Add all remaining ingredients and mix well. Season with salt and pepper. Cover and set aside.

Remove the steak from the marinade. Heat a non-stick griddle pan until hot and sear the rump for 2 minutes on each side or to your preferred doneness. Set aside and let it rest for 4-5 minutes. Thinly slice the steak across the grain.

Top tortillas with guacamole, steak and lettuce. Roll up and cut in half.

To serve: Serve with lime wedges.

Chalmar Farm Kitchen Advice:

Always warm up the tortilla before wrapping the fajitas. The warming up procedure will make the tortillas soft and tender. It will also enhance the flavour and taste. It is quite easy to warm up the tortillas – you can do them in your oven, microwave or in a non-stick pan.

Add your favourite fillings like onions and peppers, salsa, cheese or sour cream.


Steak fajitas make a quick and easy meal, perfect for weeknight suppers or weekend celebrations!

Made with steak and served with a stack of warm tortillas and condiments. This is a fun dish to serve because everyone can make their own, using the toppings of their choice.

What you’ll love: Fajitas are a fuss-free weeknight meal.

Ingredients:

  • What you will need:
  • 500 g CHALMAR BEEF Rump steak or Skirt steak
  • 4 Flour tortillas
  • Crisp lettuce leaves, shredded or micro leaves
  • For the marinade:
  • 45 ml Freshly squeezed lime juice or lemon juice
  • 1 Garlic clove, crushed
  • 5 ml Chili powder
  • 45 ml Avocado or other oil
  • For the guacamole:
  • 2 Avocados
  • 30 ml Freshly squeezed lime juice or lemon juice
  • 3 Spring onions, trimmed and thinly sliced
  • 1 Garlic clove, crushed
  • 1 Small green chilli, deseeded and thinly sliced (Optional)
  • 15 ml Olive oil
  • 2 Tomatoes, deseeded and chopped
  • 30 ml Chopped coriander leaves
  • Sea salt and pepper

How to make the Chilli and Lime Steak Fajitas:

Combine all the marinade ingredients. Marinate the CHALMAR BEEF Rump steak for 30 minutes.

Cut and remove the pit from the avocados. Scoop the inside of the avocados and place in a medium bowl. Add the limes juice. Chop avocado with a knife to give a chunky consistency. Add all remaining ingredients and mix well. Season with salt and pepper. Cover and set aside.

Remove the steak from the marinade. Heat a non-stick griddle pan until hot and sear the rump for 2 minutes on each side or to your preferred doneness. Set aside and let it rest for 4-5 minutes. Thinly slice the steak across the grain.

Top tortillas with guacamole, steak and lettuce. Roll up and cut in half.

To serve: Serve with lime wedges.

Chalmar Farm Kitchen Advice:

Always warm up the tortilla before wrapping the fajitas. The warming up procedure will make the tortillas soft and tender. It will also enhance the flavour and taste. It is quite easy to warm up the tortillas – you can do them in your oven, microwave or in a non-stick pan.

Add your favourite fillings like onions and peppers, salsa, cheese or sour cream.

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Rump Sliced | ±2kg

R232.00 R198.00 | R 99.00 / kg