RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

PICO DE GALLO

• 1 cup coriander, finely chopped
• 2 spring onions, white part only, finely sliced
• 2 jalapeno, finely chopped
• 150gm cherry tomatoes, quartered
• Zest and juice of 2 limes
• Salt and pepper

AVOCADO SALSA

• 2 avocados, roughly chopped
• 1 clove garlic, finely grated
• 1 jalapeno, seeds removed, finely diced
• 2 spring onions, green part only, finely sliced
• Zest and juice of 1.5 limes
• Salt and pepper

FAJITAS

• 3 Tbsp Cobram Estate classic EVOO, plus extra
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 1 red onion, sliced
• 500-600gm porterhouse steak
• Salt and pepper
• 8 Simson’s Pantry wholegrain wraps

METHOD:

• Heat a BBQ grill or griddle pan over a high heat. Lightly coat the steak with EVOO and season generously with salt and pepper. Grill for 3-5 minutes on each side, or until cooked to your preference. Remove from the heat, allow to rest for 5 minutes before slicing into 2 cm pieces.
• Heat the oil in a large pan over a medium heat. Add the capsicums and onions and cook, tossing often for 3-4 minutes. Season with salt and pepper, transfer to a serving platter and set aside while you cook the steak.
• Meanwhile, combine all pico de gallo ingredients in a small bowl and mix together. Season to taste, cover and refrigerate until required.
• Place all of the avocado salsa ingredients into a bowl and mix, lightly mashing the avocado to soften. Season to taste with salt and pepper, cover with a sheet of baking paper directly over the top if not serving immediately, to avoid browning.
• Warm the tortillas on the hot grill for 1 minute, just before serving. Lay out the tortillas, steak and vegetable platter and the salsas to share in the middle of the table.

Our friends at Wine Selectors recommend pairing this dish with a Malbec or Shiraz Cabernet Blends