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1514
Beef Fajitas
Serves: 4
Preparation: 20 minutes
Cooking: 14 minutes
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2. Preheat flat plate on the MAX setting.
Remove beef from marinade; reserve
liquid. Cook beef on grill for about 4-5
minutes each side or until cooked as
desired. Remove, cover with foil while the
vegetables cook.
3. Cook for vegetables for 2-3 minutes. Pour
over some of the reserved liquid over the
vegetables and cook for a further 1 minute.
Remove from heat.
4. Slice beef across the grain into thick
slices.
5. To serve fajitas, place a little of each of the
beef, vegetables and remaining ingredients
in the flour tortilla and roll up.
Pepper Steak with Mushrooms
Serves: 4
Preparation: 12 minutes
Cooking: 10 minutes
¼ cup olive oil
4 (160g-180g each) beef scotch fillets
2 teaspoons cracked pepper
350g portobello mushrooms, thickly sliced
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh parsley
potato mash, to serve
1. Brush steaks with 1 tablespoon olive oil
and sprinkle with cracked pepper. Lightly
press pepper onto steaks.
2. Preheat flat plate or grill plate on setting
MED/MAX. Toss mushrooms in remaining
oil. Cook for 3-4 minutes or until soft.
Transfer mushrooms to a bowl, add
Worcestershire sauce and parsley. Cover to
keep warm.
3. Preheat flat or grill plate on the MAX
setting. Cook steaks for 2-3 minutes each
side or until cooked as desired. Serve
steaks with mushrooms and potato mash.
Recipes
Oregano and Lemon Chicken
Serves: 4
Preparation: 10 minutes
Cooking: 8 minutes
2 tablespoons olive oil
¹⁄
³
cup lemon juice
1 tablespoon finely chopped fresh oregano
salt and freshly ground black pepper
12 chicken tenderloins, trimmed
tzatziki and salad leaves to serve
1. Combine oil, lemon juice, oregano, salt and
pepper in a shallow dish. Add chicken and
toss to coat in mixture. Cover and place in
the fridge to marinate for 1-2 hours.
2. Preheat flat plate or grill plate on the
MAX setting. Cook chicken for about 2-3
minutes each side or until cooked. Serve
chicken with tzatziki.
Pesto Chicken Skewers
Makes: 8
Preparation: 15 minutes (+ 15 minutes marinating time)
Cooking: 10 minutes
800g chicken breast fillets, trimmed, cut into
2cm pieces
½ cup bought basil pesto
Cooking oil spray
1. Thread chicken onto skewers. Place in a
shallow dish. Brush with pesto and turn to
evenly coat. Cover and place in the fridge
for 15 minutes to marinate.
2. Preheat flat plate or grill plate on the MAX
setting. Spray chicken with cooking oil.
Season with freshly ground black pepper.
Cook, turning occasionally, for about
10 minutes or until brown and cooked
through. Serve.
Recipes
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