Beef Rump & Rainbow Capsicum Fajitas
Tender strips of seasoned rump steak are tossed with charred capsicum and onion, then loaded into warm tortillas with avocado, tomato, crisp lettuce and a squeeze of lime.
Ready in just 30 minutes, they’re perfect for a quick midweek meal or an easy DIY dinner everyone can build their own way.
Beef Rump & Rainbow Capsicum Fajitas
Australian Beef
4
15 minutes
15 minutes
Colourful, fresh and packed with flavour, these Beef Rump & Rainbow Capsicum Fajitas are an easy dinner the whole family can get around.
Ingredients
500g rump
1 tbsp fajita seasoning, divided
sea salt
3-4 capsicums (combination of red, yellow and green)
1 large red onion
2 tbsp olive oil, divided
1 tbsp lime juice
1/4 cup water
8 small flour tortillas, warmed
1 avocado, mashed
200g cherry tomatoes, diced
1 head baby cos, shredded
lime wedges
Directions
Sprinkle half the spice mixture over the steak, coating both sides evenly. Set meat aside to come to room temperature, while slicing the capsicum and onion.
Preheat a heavy-based skillet over medium-high heat. Drizzle steak with a teaspoon of oil and season with a pinch of salt. Cook 3-4 mins each side. Remove from pan and rest 5 mins before thinly slicing.
In the same pan, drizzle in remaining oil and increase heat to high. Add onion and capsicum and cook 4–5 mins until soft and starting to char. Combine reserved spice mix, water, and lime juice in a small dish. Add to capsicum mixture and cook 1 min to thicken. Remove pan from heat, add sliced beef and toss to coat.
Serve beef and capsicum mixture with tortillas, avocado, tomato, lettuce, and lime. Let everyone help themselves to build their own perfect fajita!