Steak Fajitas


2 avocados – reserve 1 see
1 jalapeno, diced and deseeded
1 clove garlic, minced
1/3 cup coriander
2 limes, zest and juice
salt and pepper

Pico de gallo
2 tomatoes, diced
1 medium white onion, diced
1 cup finely chopped coriander
2 jalapeño, diced with seeds

1 red capsicum, sliced
1 green capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
sea salt & pepper
tomahawk steaks (or try with our sirloins on special!)
1 tbsp canola oil
8-12 (15 cm/6-inch) flour tortillas


Roughly mash avocados in a large bowl using a fork. Mix in garlic, jalapeño, cilantro, lime juice and zest, salt and pepper. Place pit in guacamole to keep from turning brown. Refrigerate.

Pico de gallo
Combine all ingredients in a bowl and season with salt and pepper. Refrigerate.

Heat oil in a large frying pan over high heat. Saute peppers and onion for a few minutes and season with salt and pepper. Remove from heat and set aside.

Heat a grill over high heat. Season steak with salt and pepper. Cook to medium-rare, about 7 minutes each side. Let rest on a cutting board for 10 minutes, then remove bone and slice.

Place peppers on plates and top with sliced steak and bone. Drizzle oil over meat and vegetables. Serve immediately with warmed tortillas. (If you have cast iron platters, heat them on grill and serve on platters to keep sizzling!)

Serves: 4