Name: Beef fajitas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Fresh tomato salsa; 1 large tomato (220g), seeded, chopped finely; 1 small red onion (100g), chopped finely; 2 teaspoon finely chopped drained jalapeño chillies (optional); 2 tablespoon finely chopped fresh coriander (cilantro); 2 teaspoon lemon juice; 300 gram (9½ ounces) beef rump steak; 8 x 16cm (6-inch) flour tortillas; 1 small red capsicum (bell pepper) (150g), sliced thinly; 1 small green capsicum (bell pepper) (150g), sliced thinly; 1 small yellow capsicum (bell pepper) (150g), sliced thinly; 1 medium red onion (170g), sliced thinly; 1 1/2 cup finely shredded iceberg lettuce; 1/2 cup (60g) coarsely grated cheddar

Beef fajitas

Both the kids and adults will love these beef fajitas packed with tender slices of beef, grilled capsicum, salsa and iceberg lettuce. Enjoy assembling them at the dinner table.

Ingredients

Fresh tomato salsa

1 large tomato (220g), seeded, chopped finely

1 small red onion (100g), chopped finely

2 teaspoon finely chopped drained jalapeño chillies (optional)

2 tablespoon finely chopped fresh coriander (cilantro)

2 teaspoon lemon juice

300 gram (9½ ounces) beef rump steak

8 x 16cm (6-inch) flour tortillas

1 small red capsicum (bell pepper) (150g), sliced thinly

1 small green capsicum (bell pepper) (150g), sliced thinly

1 small yellow capsicum (bell pepper) (150g), sliced thinly

1 medium red onion (170g), sliced thinly

1 1/2 cup finely shredded iceberg lettuce

1/2 cup (60g) coarsely grated cheddar

Method

1.To make fresh tomato salsa, combine ingredients in a medium bowl; season to taste.

2.Cook beef on a heated oiled grill plate (or grill or barbecue) for about 3 minutes both sides or until cooked as desired. Cover beef; rest 10 minutes, then slice thinly.

3.Preheat grill (broiler); cover tortillas with foil; place under grill until warmed through or, cover with kitchen paper and warm in a microwave oven.

4.Meanwhile, cook capsicum and onion on same grill plate until vegetables are tender.

5.Divide beef, capsicum and onion among tortillas. Top with lettuce, cheese and fresh tomato salsa; roll to enclose filling.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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