Easy Eats: Sam's Sizzling Steak Fajitas

Sizzling steak fajitas will put some pep back in your midweek step, says Sam Parish. Photo: Sam Parish

Sick of the same mincy sitch in your wrap? Bring bring back the steak, says Sam Parish.

“It’s all about the marinade with these fajitas. The soy adds the right amount of salt, the juice brings a balance of acid and the spices round it all out. Partnered with everyone’s favourite smashed avo, this is a midweek razzle dazzle.”

Serves 4 / Prep time: 20 minutes / Cook time: 10 minutes

For the fajitas:

• 400g thinly sliced beef (can use a blade steak or similar)
• 1 Tbsp each smoked paprika, dried oregano, ground cumin
• 1 tsp white pepper
• 1 ½ Tbsp each olive oil and soy sauce
• Juice of 1 orange
• 1 brown onion, thinly sliced
• 2 garlic cloves, chopped
• 1 can of beans (Sam uses a four-bean mix) rinsed and drained
• Juice of ½ a lemon
• Shredded lettuce and tortillas to serve

For the smashed avo:

• 2 ripe avocados, skin removed
• Juice of ½ a lemon
• ½ cup thick Greek style yoghurt or sour cream
• 1 tsp smoked paprika
• 1 small red onion, finely chopped
• 2 tomatoes, diced
• 60g cheese, grated

Method

Toss the sliced beef with the spices, soy, oil, orange juice, onion and garlic. Set aside for 10 minutes to marinate.

While the meat is marinating, use a fork to smash the avocado onto a serving plate. Squeeze over some of the lemon. Combine the sour cream and paprika and spoon over the top. Scatter with red onion and chopped tomato. Squeeze over remaining lemon and finish with grated cheese. Chill until required.

Set a frying pan over high heat. Once hot and close to smoking, add the marinated meat and cook, without touching for 3-4 minutes or until starting to char slightly. Stir and add beans. Cook for a further three minutes or until meat is cooked through and tender. Squeeze over lemon.

Serve the beef with avo smash, tortillas and shredded lettuce.

Photo: Sam Parish

Sam Parish is a Christchurch-based chef, writer and food stylist. Her food philosophy is ‘maximum of flavour, minimum of fuss’ (MOFMOF), which means she’s all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course). Sam’s first book, Cook Me is out now.