Beef Steak Fajitas
A classic Mexican dish of tasty strips of beef, smoky onions and peppers - serve with fresh tortillas, sour cream, guacamole, tangy tomato salsa and a sprinkling of cheddar cheese.
Beef Steak Fajitas
A classic Mexican dish of tasty strips of beef, smoky onions and peppers - serve with fresh tortillas, sour cream, guacamole, tangy tomato salsa and a sprinkling of cheddar cheese.
- Serves: 4
- Prepare: 40 Minutes
- Cook: 10 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 300g of either organic beef rump steak or organic beef skirt steak, cut into thin strips
- 1½tbsp extra virgin olive oil
- 2 red onions, cut into thin slices
- 2 red peppers, deseeded and thinly sliced
- 2 yellow peppers, deseeded and thinly sliced
- 1 tsp smoked organic paprika
- 1tsp ground coriander
- 1tsp ground cumin
- 400g red kidney beans, drained and rinsed
- 200g cherry tomatoes, halved
- 1 red chilli, finely chopped
- 25g fresh coriander, chopped
- Lime wedges for squeezing
- 4 large tortillas, (white flour of gluten-free), warmed
- Sea salt and freshly ground black pepper
- Sour cream
- 50g cheddar cheese, grated
For The Salsa
- 4 large tomatoes, finely chopped
- 1 cloves of garlic, chopped
- ½ white or red onion, finely chopped
- 1 red chilli, seeds removed, finely chopped
- small splash of white wine vinegar
- ½ lime, juice only
- ½ bunch of coriander, roughly chopped
For The Guacamole
- ½ large tomato, finely chopped
- 1 ½ avocado, riper the better!
- juice of 1 lime
- ½ red onion, finely chopped
- ½ red chilli, deseeded and finely chopped
- handful of coriander, roughly chopped
Method
- Start by making the tangy tomato salsa, combine the tomatoes, onion of choice, garlic, chilli, white wine vinegar, lime juice and coriander in a bowl. Stir, cover and refrigerate for later, the longer you leave your salsa the more time the flavours have to develop
- Heat ½ teaspoon of olive oil in a frying pan, season the steak strips with fresh ground black pepper and add to the pan. Fry the beef until lightly browned but not cook through. Remove from the pan and set aside to finish cooking later
- To the same frying pan add 1 tbsp of olive oil, peppers and red onions, cook until they start to soften and brown on the edges. Whilst the onion and pepper mix is cooking, make a start on the guacamole
- For the guacamole, halve the avocados, remove the stones and scoop out the flesh with a spoon, add to a bowl. Add the chopped tomato, lime juice, coriander, red onion and chilli to the avocado and season with salt and pepper. Roughly mash everything together with a fork, set aside
- To the onions and peppers mix add the cumin, coriander and paprika, season with salt and pepper and cook for 30 seconds ensuring the veggies are fully coated with the spice mix. Stir in the beans, cherry tomatoes and cooked beef. Cook for 2-3 minutes, making sure the beef and beans are hot
- Stir in the chilli and season with salt and pepper. Remove from the heat, add a squeeze of zesty lime and sprinkle with coriander
- Divide between the warmed tortillas, top with the tangy salsa, guacamole, sour cream and grated cheese
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.