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Barbecued Fajita Steak

A very tasty, not to mention fun and interactive, supper awaits you with this wonderful recipe. Family and friends will love to ‘make it themselves,’ each thereby able to customize a plate to his or her own taste: simply put everything in the center of the table and let them have a go! We guarantee they will come back for seconds! If you have time the day before, marinate the steak overnight for maximum flavor.

Barbecued Fajita Steak

4 beef steaks, preferably rib-eye
juice of 6 limes
2 tbs. olive oil
4 cloves garlic, crushed
2 tsp. dried oregano
4 tsp. ground cumin
2 tsp. freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
flour tortillas, to serve
sour cream, to serve
mashed black beans, to serve
sautéed onions and peppers, to serve
avocado, to serve

Combine the lime juice, garlic, oregano, cumin, pepper and cilantro in a large flat dish. Add the steaks, turning to coat and marinate for at least 1 hour at room temperature or chill for up to 24 hours. If chilled, bring to room temperature for 1 hour before cooking.

Heat the grill and cook for 3-5 minutes per side, depending on how well you like your steak cooked. Place on a plate, cover with foil and let rest 5 minutes. Cut into thick slices. Serve in a tortilla with mashed black beans, sour cream, sautéed onions and pepper and avocado.

 

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