Ingredients


4 beef steaks, preferably rib-eye, approx 250g/9oz each

1 red pepper

8 gluten free tortillas or wraps

150ml pot lactose free cream (optional)

For the marinade

juice 6 limes

2 tbsp olive oil

1 tbsp garlic infused oil

2 tsp dried oregano

1 tbsp paprika

4 tsp ground cumin

2 tsp freshly ground black pepper

small bunch cilantro, finely chopped






Method


Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade.

Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.

Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked.

Place the peppers on the barbeque then, allow the steak to rest for 5 mins, then cut into thick slices.  Remove the peppers and slice when cooled sufficiently.

To assemble the fajitas, warm 8 large gluten free tortillas on the barbecue.

Add the red peppers, then pile slices of steak, some chopped tomatoes and some lactose free cream if you like.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Barbecued fajita steak
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