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.
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.
