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Steak Fajitas

(Makes 12 servings)

Marinade:

2 tablespoons (30ml) fresh lime juice

1 tablespoon (15ml) Worcestershire sauce

4 cloves garlic, minced

1 tablespoon (30ml) ground cumin

1 teaspoon (5ml) chilli powder

Rest of recipe:

2 pounds (960g) sirloin steak, trim the fat

3 peppers, 1 pound (480g): 1 each of red, yellow and green, seeded and cut in thin strips

1 large red onion, 12 ounces (360g), sliced thinly

3 cloves garlic, minced

12 7 inch (17.5cm) fat-free flour tortillas, warmed as per package instructions

Olive oil cooking spray.

Method:   Mix marinade ingredients well.  Put the steak in the marinade and cover to refrigerate overnight or around 7 hours, turn steak at least twice.  Start the grill or preheat the broiler.  Take the steak from the marinade and cook it for up to 4 minutes per side for a medium-rare serving.  Put the steaks on a carving tray and stand for 10 minutes.   Lightly coat a frying pan or skillet with cooking spray and put it over medium to high heat.  Add peppers, garlic and onions and stir until the vegetables are soft, around 5 minutes.   Across the grain, slice steak thinly and arrange, with peppers mixture, on a big, heated serving plate.  Put the rolled up tortillas beside them.   Serve while hot with your favourite relish.

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