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  • Beef Fajitas With Pico De Gallo

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    Beef Fajitas With Pico De Gallo
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Green chilli
    • 2 x Tomatoes, de-seeded and diced finely
    • 1 sm Onion, diced finely
    • 1 Tbsp. White wine vinegar
    • 1 Tbsp. Minced fresh coriander
    • 1 Tbsp. Polyunsaturated oil
    • 1 x Onion, minced
    • 1 x Green pepper, de-seeded and minced
    • 450 gm Lean rump steak, sliced very thinly (15z)
    • 1 tsp Grnd cumin
    • 1 Tbsp. Lemon juice Pepper
    • 150 gm Greek-style yogurt, (5z)
    • 8 x Chappatis or possibly tortillas

    Directions

    1. Cut the ends off the chilli, slice it lengthways in half and remove the seeds. Slice the chilli thinly and mix it with the tomatoes, onion, vinegar and coriander. Spoon into a serving bowl.
    2. Pre-heat the oven to Gas Mark 4/180 C/350 F. Wrap the chappatis/tortillas in foil and heat in the oven for 5-10 min or possibly till warmed through.
    3. Meanwhile, to make the fajitas, heat the oil in a wok or possibly large frying-pan and stir-fry the onion and green pepper over a high heat for 5 min or possibly till soft but not brown.
    4. Add in the beef and cook for a further 5 min.
    5. Add in the cumin and lemon juice, season with pepper, stir and cook for a further minute. Transfer on to a warmed serving dish.
    6. You can top your chappati/tortilla with some of the fajitas, a little pico de gallo and a spoonful of yogurt and then roll it up.

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