STEAK FAJITA GRILLED CHEESE

admin January 26, 2015 0
STEAK FAJITA GRILLED CHEESE
INGREDIENTS:
  • 2 tablespoons Olive Oil
  • 2 Tablespoons Worcestershire Sauce
  • Juice of 1 Lime
  • 2 cloves Garlic, crushed
  • 1 teaspoon ground Cumin
  • ½-1 teaspoon crushed red Chili/Pepper Flakes (adjust to your tastes)
  • Salt to your tastes
  • 1 teaspoon brown sugar
  • 1 (500g | 16oz) Beef Fillet Steak (Rump, Eye Fillet, or Scotch Fillet), sliced into 4 pieces
  • 1 Onion, sliced
  • ½ Red Capsicum/Bell Pepper, Deseeded and Sliced
  • ½ Yellow/Orange Capsicum/Bell Pepper, Deseeded and Sliced
  • ½ Green Capsicum/Bell Pepper, Deseeded and Sliced
  • 8 slices day-old sourdough bread
  • 1 whole, ripe avocado, sliced
  • 8 slices Mozzarella cheese
  • ¼ cup salsa Dip
  • ½ cup Greek yoghurt/sour cream
  • Fresh Coriander/Cilantro Leaves
INSTRUCTIONS:
  1. In a large shallow dish, whisk together the olive oil, Worcestershire, lime juice, garlic, cumin, chili/pepper flakes, salt and sugar until combined. Pour half of the marinade over the beef fillets, turning them to coat evenly. Add the capsicums/peppers with the onion to the remaining marinade and coat evenly. Cook immediately OR marinade for 1-2 hours in the refrigerator (or over night) for a deeper flavour.
  2. Prepare bread, avocados, cheese, salsa, Greek yogurt/sour cream, and cilantro.
  3. Heat a pan (cast iron) or heavy skillet over medium-high heat and drizzle in 2 teaspoons oil. Add the capsicums/peppers and onion and fry for a few minutes, until they’re cooked but still crunchy and vibrant in colour and have nice chargrilled marks on them. Remove to a warm plate and set aside.
  4. In the same pan over high heat, add a little extra oil (to prevent sticking), and fry the meat in batches until cooked to your liking. Remove and allow to rest on a cutting board for 5 minutes, and then slice thinly.
  5. Preheat grill/sandwich press, and prepare sandwiches with the capsicums/peppers and onions, steak slices, Greek yoghurt/sour cream, avocado slices, cheese and coriander/cilantro leaves. Place them into the grill/press and cook until warm and cheese has melted through.
  6. Serve with limes, extra Greek yogurt/sour cream and salsa!

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