Steak and Lamb Fajita Sharing Platter
A classic crowd-pleaser, this fajita sharing platter is perfect if you're having people over for a summer barbecue! Quick and simple, serve on a sharing board with a few simple sides and dips to create an absolute winner.
prep time
10 mins
cook time
15 minutes
serves
0 people
Ingredients
- 400g-500g sirloin steaks, fat removed and thinly sliced
- 400g-450g boneless lamb leg steaks, fat removed and thinly sliced
For the Marinade
- 8 tablespoons olive oil
- Juice of 2 limes
- 4 garlic cloves, peeled and crushed
- 2 teaspoons ground cumin
- 3 teaspoons smoked paprika
- 2 teaspoons flaky sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
For the Fajita Vegetables
- 3 mixed peppers, deseeded and sliced
- 2 large red onions, peeled and sliced
To serve
- Flour tortillas
- 2 limes, cut into wedges
- Fresh coriander leaves
- Pickled red onions
- Sliced jalapeños
- Fresh diced avocado
Method
- To prepare the beef marinade, in medium bowl, mix together 2 tablespoons of olive oil, juice of 1 lime, half the garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon oregano. Gently stir through the beef and set aside.
- To prepare the lamb marinade, in a medium bowl, add the remaining marinade ingredients (reserving 1 teaspoon smoked paprika for the fajita vegetables) and set aside.
- In a large bowl, toss the vegetables in the remaining smoked paprika and set aside.
- Prepare and heat the BBQ, then place a large plain or griddle pan on to the grill grate and directly over the coals.
- Once the pan is hot (200ºC), add the remaining oil to the pan, then add the beef and lamb, shortly followed by the vegetables.
- Cook them separately on the griddle, removing both the meats when done (55ºC internal temperature onwards) and the veg when lightly charred, but still a little crunchy (about 10-15 minutes in total).
- Serve on a large board with the tortillas and all other garnishes and sides.
