Barbecue Beef Fajitas with Chilli Beans

A summer version of a family favourite. Barbecued rump or sirloin steaks with a fresh chilli bean salsa in flour tortillas.

Prep Time: 20 mins

Cook Time: 12 minutes

Serves: 4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 450g lean rump or sirloin steak
  • 1 tablespoon dried marjoram or oregano
  • 2 teaspoons smoked paprika powder
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 4 medium tomatoes, roughly chopped
  • 2 tablespoons tomato purée
  • 1 x 410g can red kidney beans, drained
  • 150ml water
  • 6-8 Mediterranean wraps

  • To garnish:

  • Shredded iceberg lettuce
  • Sliced avocado, red onions
  • Fresh coriander leaves
  • Soured cream

Method

  1. Place the steaks in a shallow bowl and add the dried herb, smoked paprika and seasoning. Rub into the steaks on both sides, cover and refrigerate until required.
  2. Heat half the oil in a large frying pan and cook the onion and garlic for 2-3 minutes until soft.
  3. Add the tomatoes, tomato purée, beans and water. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the sauce thickens slightly.
  4. Cook the steaks according to your preference on a prepared barbecue or preheated grill.
  5. Cut the steaks into slices and serve in a wrap with the garnishes.