Flank Steak Fajita
A street food fajita packed with dry-rubbed flank steak, fresh greens and chimichurri.
Ingredients
Number of portions
20 Santa Maria 8” Tortilla Wrap
1 kg flank steak
40 g Santa Maria Tangy Chipotle Seasoning & Rub
200 g lettuce
400 g Santa Maria Avocado Sliced
150 g soft salad cheese, crumbled
Oil
Topping
50 g Santa Maria Sauce & Rub Chimichurri
50 g water
50 g olive oil
200 g Santa Maria Mexican Salsa Verde
100 g white onion, chopped
30 g coriander, chopped
How to prepare
Rub the flank steak until covered with the spice mix.
Fry in oil, at medium heat, 4–5 min per side, until the inner temperature reaches 62°C. Set aside for 5 minutes.
Soak the chimichurri spice mix in cold water. Add olive oil to make complete it.
Heat the tortillas by quickly frying them on both sides. Then keep warm in kitchen towels.
Slice the meat thinly.
Fill 2 tortillas per serving with lettuce, avocado, meat and crumbled soft cheese.
Top the fajitas with chimichurri and salsa verde.
Garnish with white onion and coriander.
Tips!
Change the flank steak to minced meat or plant-based mince for a simplified take.
Allergens:
Milk (cheese)
Recipe categories
Food