Beef Fajitas

I’m always interested in new healthy ingredients to include in my recipes and after receiving some information recently from Warburtons I realised that actually ‘new ingredients’, for example the ones trending at the moment, like quinoa and teff, are actually ancient ingredients (also called ancient grains). They’ve actually been around and used for thousands of years in healthy diets! 

I've also heard that apparently Angelina Jolie is a big fan of ancient grains too and no wonder, as an expert nutritionist ‘Nigel Denby’ has said that, “Ancient grains tend to release their energy slowly because more often the grain is unrefined and whole. They retain all their natural nutrients and goodness. This helps keep you going throughout the day and can mean you’re less likely to want to snack.”  

So for this recipe I’m using Newburn Bakehouse’s new Mini Wholegrain Wraps with ancient grains, which are gluten, wheat and dairy free and contain the ancient grains like quinoa & teff as mentioned above, seriously how hard is it to find these kind of healthy bread alternatives on the shelf at a supermarket! They are perfect for me as I try to stick to a Paleo diet as much as I can but often find myself craving bread and a lot of my favourite foods (like fajitas!) contain some form of processed breads. Well this will no longer be an issue as I think these wraps are a much healthier alternative to normal store brought bread and wraps. 

* Recipe Tips:
1. You can either pre slice your steak (cooks faster) or cook it whole and slice it afterwards.
2. The recipe says to marinate the steak & veg for 2 hours but lets be honest most of us don't have 2 hours to wait around, so just leave it for as long as you can. I usually just make the marinade first put the steak & veg in and leave to marinate in the fridge while I get all the other ingredients ready.
3. Microwave the wraps for about 20seconds to soften them, which makes them easier to fold.

Ingredients

2 Beef Steaks 

1/2 cup Olive Oil

3 Tablespoons Worcestershire Sauce

1/3 cup Lime Juice (About 2 limes - freshly squeezed)

3 Cloves Garlic (Minced or finely sliced)

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1/2 teaspoon Red Pepper Flakes

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 Tablespoon Sugar (Optional or use a sugar substitute like coconut sugar)

2 whole Medium Onions (Halved and sliced)

1 whole Red Capsicum/Pepper (Sliced)

1 whole Orange Capsicum/Pepper (Sliced)

1 whole Green Capsicum/Pepper (Sliced)

1 whole Yellow Capsicum/Pepper (Sliced)

 Oil (For frying)

Newburn Bakehouse’s Mini Wholegrain Wraps with ancient grains 

Guacamole (Follow recipe from link)

Sour Cream (Follow recipe from link)

Coriander (Roughly chopped - for garnish) 

Method 

1. In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. 

2. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. 

3. Prepare wraps, salsa, sour cream, and coriander. 

4. Heat a pan over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

5. Heat the same same skillet over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. 

6. Slice the meat right before serving and serve with the wraps, veggies, guacamole, sour cream and coriander.

Enjoy x