Tuesday, 27 November 2012

Seared Steak Fajitas and Chipotle Lime Dip


Mr E and I have had a bit of Mexican misunderstanding. I posted a while back about Turkey Tacos, but Mr E said they weren't technically Tacos. I tried to explain that for the sake of a catchy title it was acceptable (and, well, I did at least bake the shells), but he said it was false advertising- Mr OCD E would like me to admit that, unless it's in a corn shell, a taco it is not.

Fun stealer.

So, in a bid not to upset him again, I have very carefully called these Fajitas... but whatever the heck you call them, they're perfect. I love using our own taco seasoning (do I have to change the name of that too?!) because it means you have complete control over the level of spice, and I love the way it browns as your sear the steak to give an extra depth of flavour.

As for the Chipotle Lime Dip... you might have already worked out by now that I'm a fan of big flavour, and this is certainly no exception! It's smoky and spicy and zingy and creamy all in one go. It takes the whole dish to another flavour packed level!

We made this affordable by buying the cheapest cut of steak we could find (frying steak). Incidentally this also made it unbelievably quick to make, as the meat is so thin it really only needs flash frying on both sides to reach medium rare. Bonus! Please feel free to use whatever cut suits your budget, but before using the finest of cuts please remember all the other flavours you will already have going on!


Seared Steak Fajitas and Chipotle Lime Dip
Serves 2

Ingredients
2 Steaks (about 400g)
2 tblspns taco seasoning
2 tblspns olive oil
8 small flour tortillas
1 red onion, thinly sliced
Small handful coriander, roughly chopped
Sweetcorn
Radishes, thinly sliced
Grated cheese
60ml sour cream
1 tspn chipotle chilli paste
1/2 tspn paprika
1/2 lime, juice only
Directions
1) Warm the tortillas through by wrapping 4 in foil and placing them in a preheated oven (180c/ 160c fan/ 350f) for about 15 minutes. Don't put more than 4 in one foil pack or those in the middle won't warm.

2) To prepare the dip, simply mix together the sour cream with the chipotle paste, lime juice and paprika (reserving a tiny bit of the paprika to sprinkle on top).

3) Heat a large fryin pan until very hot. Meanwhile brush the steaks with olive oil on both sides, then divide the taco seasoning between the two and rub it in well. When the pan is hot add the steaks and sear on both sides- our steaks were very thin, so literally only needed a minute on each side to reach medium rare.

4) Remove the steaks and set aside to rest. Add a little more oil to the same pan, add the red onion and fry until soft and brown.


5) Assemble all your toppings (sweetcorn, radishes, cheese, coriander, chipotle dip, onion).


6) Slice the steak and remove the tortillas from the oven.... and dig in!


7 comments:

  1. Wow! This looks really good! I love tacos and I'm sure that Chipotle Lime Dip is amazing! I saw you at Kitchen Meets Girl Link Party :)

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    1. Thanks, Meghan :) The dip is a new addiction of mine- I'll take any excuse to make it! I love your blog- your Beef and Butternut Squash Stew had my mouth watering!

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  2. OK, loving every aspect of these 'fajitas' {I say they're tacos!} I really, REALLY want some for lunch now!

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    1. Rachel I love you for taking my side! I'm off to gloat to Mr E now :)

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  3. Haha - I always put my "tacos" in flour shells. :-) These fajitas look great. We are HUGE Mexican food fans at my house. Thanks for sharing this recipe--I'll definitely give it a try. That chipotle lime dip sounds fantastic.

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    1. Woohoo, two votes for my side! Thanks, Ashley :) Thank you for hosting the link party too!

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  4. Love all the different ingredients you used - they look incredibly good! Thanks for linking up to Tasty Thursday.

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