• Cooking Time: 15 minutes
• Servings: 4
• Preparation Time: 20 minutes (plus 2 hours for marinating)
• For the Marinade:
• 1/4 x Cup of olive oil
• 1 x TBSP of lime juice
• 1/2 x TSP of ground cumin
• 1/8 x TSP of red chilli flakes
• 1 x TBSP of coriander (cilantro), (roughly chopped)
• For the Fajitas
• 500G of oyster blade steak, (trimmed of excess fat and pounded to 1/2cm thin)
• 8 x Small tortillas
• 1 x TBSP of olive oil plus an extra 1 x TSP for later
• 1 x Medium brown onion, (thinly sliced)
• 2 x Red capsicum, (thinly sliced)
• 2 x Garlic cloves, (finely chopped)
• *OPTIONAL EXTRA INGREDIENTS*
• Avocado, (smashed into a guacamole type consistency)
• Sour cream
• Extra coriander (cilantro) leaves for garnishing

1. Preheat oven to 180°C.
2. Mix oil, lime juice, cumin, chilli flakes and chopped coriander in a medium mixing bowl.
3. Place the steak in a large heat-proof baking dish and sprinkle both sides with salt and pepper. Drizzle marinade over steak and cover with plastic wrap. Refrigerate for 2 hours.
4. Remove steak from the fridge and transfer to a cutting board. Cut steak into 1/2cm strips and on an angle.
5. Wrap tortillas in foil and heat in the oven for 10-15 minutes or until hot.
6. While the tortillas are warming, place large pan over high heat and that extra 1 TSP of oil.
7. When the pan begins to smoke add the beef, and cook for 3-4 minutes, stirring occasionally until nicely browned. Remove steak from pan and transfer to a plate.
8. Return same pan to the heat and add the TBSP of oil. Add onions, capsicum and garlic and cook for 2-3 minutes or until the onions have caramelised a bit and the capsicum has softened. Season to taste with salt and pepper.
9. Add the beef back to the pan and toss to combine all ingredients.
10. Remove tortillas from the oven and divide steak mixture between each tortilla and serve.
11. *OPTIONAL*
12. Garnish with coriander and top with a dollop of sour cream and guacamole.

A tangy steak fajita perfect for lunch or dinner.