Beef Fajitas
with Avocado and Tomato Salsa

Ingredients:
750g / 1 lb 10 oz skirt of beef (or rump)
the juice of 3 limes + lime wedges
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp crushed red chillies
2 garlic cloves, peeled, crushed
2 heaped tbsp coriander stalks & leaves
3 tbsp sunflower oil
warm flour tortillas
sour cream
shredded iceberg lettuce
salsa
4 - 5 plum tomatoes, diced
1/2 red onion, peeled, chopped
1 ripe avocado, diced
1/2 green chilli, finely chopped
the juice of 2 limes

Method:
Cut the beef into very thin slices across the grain (or ask your Green's butcher to do this) into bite-size pieces. Place in a bowl. Mix the lime juice, Worcestershire sauce, cumin, chillies, coriander stalks and 1 tbsp oil, tip over the beef. Marinate for a couple of hours if time permits; if not, just leave for 10 minutes while you prepare the salsa; combine all the salsa ingredients together, with 2 tbsp chopped coriander leaves, salt and pepper.

Heat 2 frying pans (or cook in batches) - each with 1 tbsp of oil - until very hot. Stir-fry the beef for about 3 minutes until just done.

To serve, place warm tortillas, salsa, shredded lettuce, sour cream, lime wedges and beef of the table. Everyone piles fillings onto their tortillas, folds up and devours!