Beef Fajitas, Pepper Steak with Mushrooms

Recipes continued

Beef Fajitas

Serves: 4

Preparation: 20 minutes

Cooking: 14 minutes

600g skirt steak

½cup orange juice

½cup pineapple juice

½cup soy sauce

1 red capsicum, sliced

1 yellow capsicum, sliced

1 red onion, sliced

½iceberg lettuce, shredded 1 cup grated cheese

½cup sour cream

½cup salsa

1 avocado, chopped

8-12 flour tortillas, warmed

1.Trim any fat from beef. Place beef in a deep dish and pour over the combined juices and soy sauce. Marinate in refrigerator for at least 2 hours.

2.Preheat flat plate on the 'sear' setting. Remove beef from marinade; reserve liquid. Cook beef on grill for about 4-5 minutes each side or until cooked as desired. Remove, cover with foil while the vegetables cook.

3.Cook for vegetables for 2-3 minutes. Pour over some of the reserved liquid over the vegetables and cook for a further 1 minute. Remove from heat.

4.Slice beef across the grain into thick slices.

5.To serve fajitas, place a little of each of the beef, vegetables and remaining ingredients in the flour tortilla and roll up.

Pepper Steak with Mushrooms

Serves: 4

Preparation: 12 minutes

Cooking: 10 minutes

¼ cup olive oil

4(160g-180g each) beef scotch fillets

2teaspoons cracked pepper

350g portobello mushrooms, thickly sliced

2teaspoons Worcestershire sauce

1tablespoon finely chopped fresh parsley potato mash, to serve

1.Brush steaks with 1 tablespoon olive oil and and sprinkle with cracked pepper. Lightly press pepper onto steaks.

2.Preheat flat plate or grill plate on setting 7-8. Toss mushrooms in remaining oil. Cook for 3-4 minutes or until soft. Transfer mushrooms to a bowl, add Worcestershire sauce and parsley. Cover to keep warm.

3.Preheat flat or grill plate on the 'sear' setting. Cook steaks for 2-3 minutes each side or until cooked as desired. Serve steaks with mushrooms and potato mash.