Name: Steak and char-grilled vegetable fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 350g beef sirloin steak, trimmed; 9.20 gm olive oil; 400g chargrilled vegetables (see note), roughly chopped; 250.00 ml grated tasty cheese; 165.00 ml flat-leaf parsley, roughly chopped; 10 fajita tortillas; 117.50 gm sour cream; 90.75 gm sweet chilli sauce

Steak and char-grilled vegetable fajitas

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Grilled veggie beef wraps for a laid-back summer feast.

Ingredients:

350g beef sirloin steak, trimmed
9.20 gm olive oil
400g chargrilled vegetables (see note), roughly chopped
250.00 ml grated tasty cheese
165.00 ml flat-leaf parsley, roughly chopped
10 fajita tortillas
117.50 gm sour cream
90.75 gm sweet chilli sauce

Instructions:

Preheat your oven to 180°C and generously grease a 6cm-deep, 18cm x 24cm ovenproof dish.
Preheat a chargrill pan or non-stick frying pan over medium-high heat. Brush the steaks with oil and season with salt and pepper. Cook the steaks for 3 to 4 minutes on each side for medium doneness. Transfer to a plate, cover, and let them rest for 5 minutes. Thinly slice the steaks, then place them in a large bowl. Add vegetables, cheese, and half of the parsley. Stir until everything is well mixed.
Lay out the tortillas. Fill each with 1/4 cup of the mixture. Roll them up, ensuring the filling is enclosed. Arrange the rolled tortillas seam side down in a dish. Bake for 10 to 15 minutes until warmed. Plate them up, top with sour cream, drizzle with sweet chili sauce, sprinkle with the rest of the parsley, and serve.

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