Beef Fajitas with 1kg Bavette
These sizzling Beef Fajitas showcase the rich, full flavour of Ruapehu Lowline Angus bavette, marinated in fresh citrus, garlic, and warm spices before being seared to perfection in a hot cast-iron skillet. Paired with blistered capsicum and onions, soft tortillas, and a squeeze of lime, this recipe brings vibrant colour and bold Tex-Mex character to the table—simple, hearty, and perfect for a midweek dinner or a relaxed weekend feast.
Ingredients:
1 kg Ruapehu Lowline Angus Beef Bavette (1kg)
1 x green capsicum (seeded and sliced thin)
1 x red capsicum (seeded and sliced thin)
1 x yellow onion (sliced thin)
1x packet of medium tortillas (wheat or corn to preference)
Fresh coriander for garnish
Lime wedges for garnish
Marinade:
1 cup orange juice 1
1/2 cup lime juice
2-3 garlic cloves (minced)
1 tsp ground cumin
1 tsp smoked paprika
1/4 cup fresh coriander (chopped)
1/4 cup olive oil
1 tsp coarse sea salt
1/2 tsp cracked black pepper
Suggested equipment: Large iron skillet
Method:
Mix the ingredients for the marinade in a bowl.
Cut the bavette into 2 or 3 even sections, depending on what fits inside your cast iron pan without overcrowding it.
Place the bavette into the plastic bag and pour the marinade over it. Massage the marinade into the meat, making sure to coat all of the meat. Place in the fridge for 1-3 hours.
Remove the bavette from the fridge and marinade, and allow to come up to room temperature on the counter for 15-30 minutes. Remove excess coriander and garlic from the meat, because it will burn and be bitter.
Heat your cast iron skillet on low for 5 minutes. Warm the tortillas, one at a time in a dry pan, in the pan for 15-30 seconds on each side (if they start to ballon, it’s time to turn them over). Wrap the tortillas in a clean towel and set aside.
Increase the heat to medium-high on the skillet and allow the pan 3-5 minutes to come to temperature.
Place one of the bavette sections into the ripping hot skillet, mindful that it will be very smoky! Cook for 2-5 minutes on each side, depending on desired doneness (2 minutes for rare, 5 minutes for medium well). Rest the bavette onto a cutting board and repeat for each section. Salt and pepper to taste. Wait for at least 5 minutes before carving thin slices against the grain.
Cook the sliced onions and capsicum in the pan until they start to blister and blacken, about 5-15 minutes depending on desired doneness.
Serve the sliced fajitas in the tortillas with onions and capsicum, with coriander and lime wedges (squeeze some if the juice onto the fajitas).
Recommend sides: rice, refried beans, tortilla chips and salsa
